Packing your pestle for a perfect pesto
A simple but wonderful thing awaits when you gather pine nuts, parmigiano and your best olive oil into a mortar and start pounding, or in Italian: pestare!
By Louise Crosby
It’s one of the many rituals of summer, like going for ice cream on a warm evening, or eating watermelon at a cottage. When bundles of local basil start appearing, it’s time to gather up the pine nuts, some new garlic and Parmigiano, and your best olive oil, and whizz it all together into a sauce. It’s a simple but wonderful thing.
Classic pesto originated in Liguria, the northern coastal region of Italy that includes the city of Genoa. It is traditionally prepared using a mortar and pestle, as the pounding is believed to bring out the full flavour of the basil. (The word “pesto” comes from the Italian verb pestare, to grind or crush.) It is also traditionally tossed with trenette, a long slender noodle, as well as cooked string beans and sliced small potatoes. This recipe, tweaked ...