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It’s traditionally made with a combination of fresh basil, parmesan cheese, olive oil, garlic, and pine nuts. Read on to learn why! Pesto is essentially a vibrant italian green sauce made by crushing together fresh basil leaves, pine nuts, garlic, olive oil, and parmesan cheese

It’s a sauce that originated in genoa, italy, with the term pesto derived from the italian word “pestare” which means to crush or to pound. I often change up the herbs or nuts and add a squeeze of lemon juice It’s made by grinding fresh basil leaves with other ingredients like garlic and cheese, then slowly adding olive oil to create a chunky, ground sauce

Pesto originated in the liguria region of italy, where basil grows abundantly.

Originally from genoa, italy, pesto traces its name to the italian word pestare, which means to crush or pound. for hundreds of years, pesto was made by pounding the ingredients in a mortar and pestle It dates back to roman times when genoans would crush walnuts with herbs and garlic. With a food processor, it comes together in just a few steps Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped

Add the basil and pulse again. This pesto uses all the other ingredients you’d expect Olive oil, finely grated cheese, and minced pine nuts and garlic But the parsley adds an unexpected twist.

To make pesto without cheese, leave it out or substitute with 2 to 3 tablespoons of nutritional yeast

Nutritional yeast is nutty and cheesy Find the full recipe with measurements below I know this sounds a little ridiculous, but trust me Blanching basil makes the greenest pesto.

Pulse the ingredients in short bursts, scraping down the sides of the food processor as needed Pesto can be made a day or two in advance and stored in the refrigerator However, be aware that it may darken slightly over time Traditional pesto alla genovese is made simply with basil, pine nuts, parmesan, garlic, salt and olive oil

These healthy ingredients yield a rich and delicious sauce

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