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Articles - Gourmet Pleasures:

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Bright red and sweet, with a beguiling scent and melt-in-your-mouth softness – the description

The name pesto comes from the Italian ‘pestare’ meaning to pound or crush. The traditional way to make pesto was to pound all the ingredients together using a pestle and mortar. Nowadays, blenders or hand blenders do the same job, saving you the time and effort. Purists would argue that the extra effort is worth expending because the flavours blend better and there is less risk of your pesto tasting bitter. The bitter taste is the result of processing the ingredients too long in a blender.

Whether you’re using a blender or working by hand, it’s important to have the ingredients cool to keep the full aroma of the fresh herbs. Pesto is wonderful as a sauce for pasta, but it also makes a fresh and tasty spread on bread, for example in a mozzarella sandwich.

  • Pesto alla Genovese
    This is the classic green pesto made with basil, pine nuts, garlic, parmesan and pecorino cheese, salt and olive oil.
  • Red pesto
    Substitute dried tomatoes and small red chillies for the basil. Add fresh thyme leaves to sharpen the flavour.
  • Paprika pesto
    This pesto is also red, it’s made with red peppers grilled in the oven, the skin rubbed off and left to cool before being pounded up with cashew nuts, concentrated tomato puree and Tabasco.
  • Olive pesto
    Olive oil is in every good pesto, but here it’s the main ingredient flavoured with parmesan, garlic and orange jam.
  • Mint pesto
    Use mint instead of basil and almonds instead of pine nuts for a fresh tasting pesto. Vary the taste still more by using manchego cheese instead of pecorino.

    ource: www.messerspezialist.de