Pesto is an Italian herb sauce named after the traditional method of making it, which involves crushing all of the ingredients together in a stone mortar with a wooden pestle. During Europe’s early years of seafaring exploration, when exotic herbs arrived at Italy’s seaports, the idea of preserving them in oil was born. The most traditional herb used is Indian basil, but the technique has been adapted to make parsley pesto with one of the world’s most common herbs.
It’s very simple to make basic pesto. A good amount of any leafy herb, garlic, lemon juice and zest, salt and pepper are among the ingredients. Dry-roasted pine nuts are another traditional ingredient; other less expensive nuts such as cashew or walnut can be substituted. Purists still pound these ingredients in a marble mortar, but most people use an electric blender or food processor to blend everything into a coarse paste. With the slow incorporation of an oil, such as traditional extra virgin olive oil, the mixture is finished into a creamy sauce.
In the original recipe, parmigiano-reggiano is used, but any finely grated hard cheese, such as asiago or pecorino, will suffice. Cheese is, in fact, a personal preference. Coriander, for example, does not go well with dairy. Adding cheese to a batch of pesto that will be frozen into portions is not recommended. Adding grated cheese right before serving is always a good idea.
There are several things to consider when making parsley pesto, as well as other types of pesto. To begin, only use fresh parsley leaves that have been washed and spun or patted dry. To taste, add raw garlic and salt; ground black pepper should be used sparingly. Oils with a strong flavor, such as olive oil or clarified butter, may be preferred to neutral oils like canola oil. To keep the finished parsley pesto’s bright green color, store it in a container with a thin, protective layer of the same oil on top to keep air out.
Pesto is a condiment that can be used to top bruschetta or toast points. It can be made more versatile by adding more moisture, such as chicken stock or more olive oil. Pesto is most commonly used as a pasta sauce, which is true to its Italian origins. Green pesto can also be used as a pizza sauce, which is a less common but more creative application.
Parsley pesto is a tasty sauce for mushrooms cooked in butter and is a great condiment for broiled or grilled chicken or fish. It’s also commonly used to season potatoes and green beans. A dollop of parsley pesto is used to finish or garnish many Mediterranean soups, such as minestrone.
Pesto has become a staple in many kitchens all over the world. It comes in green or red varieties, the latter made with either roasted tomato or red bell pepper, and is widely available in supermarkets. Once you’ve mastered the parsley method, you can make a spicy and tangy Thai pesto at home with cilantro and mint leaves.