Fresh Pesto: Authentic Italian Recipes

Fresh pesto is a sauce originating in Genoa in the Liguria region of northern Italy. The name is the contracted past participle of pestâ, meaning to pound, in reference to the sauce’s crushed herbs and garlic. Its main ingredient is basil, an herb originated in North Africa. The Ligurians adapted basil, using a combination of pine nuts, parmigiano reggiano, crushed garlic and olive oil to make fresh pesto. Commercial pesto is commonly available in supermarkets in either green or red (with  tomatoes) varieties, produced by major manufacturers or under a generic or cheaper brand. But to be clear, when you buy fresh pesto, consider that walnuts are often used instead of pine nuts, because they are less expensive and have a similar texture, and cheaper oils and other herbs, like parsley, may also be used. So make it by yourself! It would be healthier and tasty!

Preparation time: 15 minutes
Cooking time: 8 minutes
Total time: 23 minutes

Difficulty: Easy

In order to make a n excellent fresh pesto you need some typical Italian products, such as spaghetti, extra virgin olive oil and parmigiano reggiano cheese. Try to buy them in an Italian shop or buy them in an Italian food store online. In this way your fresh pesto will have the same flavour of the authentic Italian recipe!

- 1 large bunch of basil, leaves only

- 4 medium cloves of garlic

- 150 g of parmigiano reggiano cheese

- a few tablespoon of extra virgin olive oil

- 500 g of spaghetti

Historically fresh pesto is prepared in a marble mortar with a wooden pestle. If you haven’t it, don’t worry, you can use also a food processor! 

Step 1: Wash and dry accurately basil’s leaves

Step 2: Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. 

Step 3: Add about half the pine nuts, chop. Add the rest of the pine nuts, chop.

Step 4: Slowly add the extra virgin olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. 

Step 5: Add the parmigiano reggiano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. 

If you want you can frozen your fresh pesto for later use, it won’t lose its flavour!

Step 6: While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the spaghetti. Cook uncovered over high heat until they are al dente, it depends on the kind of spaghetti, but generally 8 minutes are enough. 

Step 7: Drain the pasta, and quick add your fresh pesto. Just before serving, give the pesto a quick stir to incorporate some of the oil into the basil.

 

Step 8: Happy meal and enjoy your fresh pesto!

 

If you need more help you can look also at this Youtube video: Fresh pesto!