Pesto is a unique ingredient that can be a cook's best friend. Its versatile uses lend it to almost any dish, and variations on the traditional pesto recipe can help it adapt to any meal. Used right, pesto is a great addition to any kitchen.
Features
Traditional pesto originated in Genoa, Italy. It is a paste composed of basil, garlic, pine nuts, olive oil and Parmesan cheese. The term pesto is derived from the word pestle, as it was originally made with a mortar and pestle. Today, much of the work is done with a food processor. Since pesto is not cooked, it is important to always use fresh ingredients and extra virgin olive oil. Pesto is fairly easy to make at home using a variety of recipes. It can also be store bought. Unless otherwise noted on the jar, the ingredients will be the traditional five noted above, though variations are numerous.
Function
The most traditional use of pesto is as a pasta sauce. Simply toss a small amount of pesto with cooked pasta, vegetables and a small amount of cooking water. Another popular use is as a topping on bread. A thin layer of pesto on lightly toasted French bread is an excellent appetizer. Pesto is also commonly added to soups. Some cooks like to spread a small dollop of pesto over cooked meats or fish. Though innovative uses for pesto are numerous, these are the most common and work well with traditional pesto.
Potential
For creative cooks, pesto offers unlimited possibilities. Pesto is often used on pizza. This works best when the pesto is added to the pizza after it has been cooked. Grilled shrimp and steak can also benefit from a touch of pesto. Add it to baked or mashed potatoes. Breakfast lovers can add pesto to omelets or scrambled eggs. Mixed with bread crumbs or cream cheese, pesto can be used as a stuffing in a variety of meats. With a little additional olive oil, it can be drizzled over rice. Pesto mixed with extra garlic and a touch of rosemary makes a wonderful seasoning for chicken. Mixed with vinegar, pepper and some additional olive oil, it makes a delicious vinaigrette. Pesto mixed with mayonnaise can be used as a sandwich spread.
Types
Aside from the traditional pesto recipe, there are many pesto variations to consider. You can make a spinach pesto with spinach, parsley, basil, garlic, walnuts, Parmesan cheese and extra virgin olive oil. Other popular variations feature parsley or red peppers. Pesto made with sun-dried tomatoes is usually referred to as red pesto and is especially popular in pasta or on bruschetta. Walnuts and almonds are frequently used in place of pine nuts. The Parmesan cheese can be replaced with Romano or Asiago. To give the pesto a unique kick, the traditional olive oil can be replaced with walnut, raspberry or other flavored oils.
Considerations
Pesto is a great ingredient for creative cooks, as it can be adapted and used in almost any recipe. However, use pesto with caution. It is often very strong in flavor and should be used sparingly. A small amount will go a long way. Since even a main course will only use a little bit of pesto, it is common to have a lot left over. Pesto can be refrigerated or frozen easily. Add a layer of additional olive oil on top to keep the pesto from discoloring. A great way to freeze pesto in small, usable amounts is to use an ice cube tray. You can then thaw the pesto one cube at a time, as needed.
Tags: traditional pesto, additional olive, Parmesan cheese, pesto with, small amount, basil garlic, creative cooks
