Pesto made from just basil, nuts, garlic and cheese has become one of those all-time sauces, which turns up on pasta, in sandwiches, wraps, pizza, and a variety of other dishes.
So much so that in some restaurants it litters the menu and walks with starters, mains, and nibbles.Not that I have any objections, it is simple to make and can lift many meals from bland to supreme.
My Wikipedia tells me that it is "also known as pesto Genovese, traditionally made with leaves of Genovese basil, extra virgin olive oil, parmesan or Grana Padano, Pecorino sardo, pine nuts, and garlic.
It originated in the Ligurian city of Genoa and is used to dress pasta".
Added to which "it is thought to have had two predecessors in ancient times, going back as far as the Roman age.
The ancient Romans used to eat a similar paste called moretum, which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar and sometimes pine nuts. together.
During the Middle Ages, a popular sauce in the Genoan cuisine was agliata, which was a mash of garlic and walnuts".
Surprisingly the use of the basil leaves only dates from the 1850s and while I do stick to the basic four ingredients, our Saul often uses walnuts instead of pine nuts, and I am equally partial to tomato pesto which uses either sun-dried tomatoes or small roasted ones.
And of course, like so many old dishes it will vary across time, space, and just the preferences of a cook along with the availability of the ingredients.
Which I suppose means it could be sloppy and incorrect to refer to a tomato pesto as pesto but then the word derives in Italian and Latin from the word to pound or crush which in an earlier age was the way to make the sauce.
Ah I hear Eric mutter that “is still the correct way, so banish that blender”, but I am lazy.And that really is it.
Leaving me just to admit that today having made a mash of potatoes, carrots and avocado I threw in a bit of pesto just to see what it would be like
Location; our kitchen
Pictures, the finished pesto, that masterly mix of pasta, potatoes, green beans and pesto, and a shamefaced use of pesto in a dollop of veg mash, 2026 from the collection of Andrew Simpson
*Pesto, https://en.wikipedia.org/wiki/Pesto




















