Pesto alla genovese is an iconic condiment of Italian cuisine characterized by a unique flavor and great versatility in the kitchen. However, in recent years, for commercial reasons, an attack on tradition has begun that attempts to turn it into something different.
Starting with pesto without garlic, a real insult for purists who see so remove an ingredient that in addition to giving a unique flavor has many healthy properties. This article aims to explore this evolution and to understand the effects it can have on our culinary culture.
Beneficial innovation of a classic of the Italian culinary tradition or lethal attack on the Mediterranean diet?
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This fresh basil sauce has a unique texture, neither too liquid nor too dense, with an unmistakable flavor that explodes in the mouth.
Pesto is considered one of the culinary gems of Italy both for the taste and for the healthy properties of its ingredients, garlic is a natural antioxidant, and also has antifungal, antibacterial and antiviral effects. Basil has digestive and diuretic properties known from antiquity. The success of this seasoning is however due to its unique taste, which tickles the palates of millions of people around the world and lends itself to many different preparations, from appetizers to first courses up to second courses.
Pesto: origins and history
The origins of pesto are lost over the centuries, but it is thought that its roots date back to ancient times. The recipe, in its most basic form, was already present in Genoese cuisine of the nineteenth century, but some argue that its origins are even more remote.
The Ligurian culinary tradition considers pesto a precious heritage and its preparation is a ritual that has been handed down for generations. It is not by chance that it is also called “green gold” from Liguria.
Basil is harvested fresh, when the leaves are at their peak of fragrance. Next, the pine nuts, garlic and cheese are thoroughly crushed in the marble mortar, gradually adding basil and olive oil to create a smooth and creamy texture. That’s why it’s called pesto.
Traditionally the pesto alla genovese is served with short pasta and riccia, but today it is widely used as a condiment for any pasta format and for a wide range of dishes. From risottos to bruschetta, soups and even salads, pesto has won over food lovers worldwide.
In recent decades, in fact, pesto has crossed the borders of Liguria to spread internationally. It has become a symbol of authentic Italian cuisine and is appreciated worldwide for its freshness and distinctive flavor.
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The traditional recipe of pesto alla genovese
The traditional recipe of Genoese pesto requires fresh and high quality ingredients, which combine harmoniously to create the perfect sauce: fresh basil, pine nuts, garlic, grated Parmigiano Reggiano and grated Pecorino Sardo, extra virgin olive oil and salt.
For pesto alla genovese, that of the grandmother’s recipe, it is essential to use fresh basil of high quality: the leaves must be green, aromatic and without signs of deterioration. After carefully selecting and washing the leaves, gently dry them to remove excess moisture.
Then take a marble mortar, put inside the pine nuts and garlic cloves (deprived of soul) and work the ingredients with the wooden pestle until you get a fine consistency. This will help release aromas and blend flavors.
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At this point the basil leaves are added and the pestle moves with circular and delicate movements, pounding the basil to obtain a vibrant green paste. This process allows the essential oils of basil to blend with the other ingredients, creating a bouquet of extraordinary aromas.
Once the basil is well crushed, you can gradually add the grated cheese in order to obtain a creamy consistency. Then, continue stirring vigorously to fully incorporate the cheese into the mixture.
Here comes the final touch: extra virgin olive oil. You need to pour it flush as you continue mixing to achieve the creaminess and texture you want. During the process, you can taste the pesto and balance the flavors by adding salt according to personal tastes.
You can taste fresh pesto as a condiment for pasta. What pasta to use with Genoese pesto? According to tradition, Ligurian trofie should be used, but any pasta format is fine.
Alternatively, pesto can be spread on croutons or wraps or can be used to enrich soups, risottos, salads, grilled meat and fish and pizzas. It is perfect for preparing rustic and savory pies.
If you can not consume all the prepared seasoning then you can store it in the refrigerator. How long can you keep pesto in the fridge? Covering the surface with a thin layer of olive oil in order to avoid oxidation, it can be consumed within a few days.
The preparation of pesto alla genovese with the blender had already undermined the true essence of the seasoning, oxidizing and darkening the basil, but in recent times have emerged numerous adaptations and reinterpretations that go beyond the simple variation of the ingredients.
Some chefs have started introducing additions to traditional ingredients such as avocado, sun-dried tomatoes, nuts, parsley, arugula, mint, and even peas.
Although these variations may seem interesting from the point of view of culinary creativity, they end up moving further and further away from the traditional recipe, emptying the pesto of its distinctive character.
Foto- pixabay.com
The preparation of pesto alla genovese with the blender had already undermined the true essence of the seasoning, oxidizing and darkening the basil, but in recent times have emerged numerous adaptations and reinterpretations that go beyond the simple variation of the ingredients.
Some chefs have started introducing additions to traditional ingredients such as avocado, sun-dried tomatoes, nuts, parsley, arugula, mint, and even peas.
Although these variations may seem interesting from the point of view of culinary creativity, they end up moving further and further away from the traditional recipe, emptying the pesto of its distinctive character.
If pesto were to lose its identity, becoming a generic mix of ingredients crushed and mixed together, it would be an irreparable loss for our culinary culture. It will no longer be recognized as the symbol dish of Liguria, but as a diluted version without personality.
Of course, culinary innovation is important and allows you to explore new dimensions of taste, but it should never attack the history and identity of an iconic preparation.
Tradition as an identity
Pesto alla genovese is a dish that represents the Italian culinary culture in all its splendor. The attack on tradition that is undergoing puts at risk its very essence and its unique identity.
If you can not prevent progress, or the search for new flavors, it is still essential to preserve the original recipe of pesto, thus honoring its history and ensuring that future generations can taste it in its authentic form.
In this sense, the culinary tradition should be the solid reference point that recalls who we are and where we come from, becoming the basis from which to experiment with new combinations and recipes.
Copertina: cidascuneo