Pesto is a sauce originating in Genoa, the capital city of Liguria,
Italy. It traditionally consists of crushed garlic, European pine nuts,
coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano
(also known as Parmesan cheese) or Pecorino Sardo (cheese made from
sheep's milk), all blended with olive oil.
Ingredients and preparation:
Pesto is traditionally prepared in a
marble mortar with a wooden pestle. First, garlic and pine nuts are
placed in the mortar and reduced to a cream, and then the washed and
dried basil leaves are added with coarse salt and ground to a creamy
consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino
added. To help incorporate the cheese a little extra-virgin olive oil
is added. In a tight jar (or simply in an air-tight plastic
container), covered by a layer of extra-virgin olive oil, pesto can
last in the refrigerator up to a week, and can be frozen for later
use.
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