Kamil Perry
Pesto is a versatile sauce that can be used on pasta, pizza, salads, and sandwiches. It is traditionally made with basil, pine nuts, garlic, olive oil, and cheese. The type of cheese used can vary, with options including Parmesan, pecorino, and Grana Padano. Pesto can also be made without cheese for those following a vegan diet or looking for a different flavor. The ingredients are typically blended or crushed together to form a paste, which can be adjusted to suit individual taste preferences.
Is pesto made with cheese?
| Characteristics | Values |
|---|---|
| Cheese in pesto | Parmesan, pecorino sardo, Grana Padano, pecorino romano, Fiore Sardo, Parmigiano-Reggiano, Dutch cheese, nutritional yeast, or any hard cheese |
| Vegan pesto | Made without cheese |
| Pesto ingredients | Basil, olive oil, pine nuts, garlic, salt, lemon juice, pepper |
| Pesto types | Pesto alla genovese, pesto alla trapanese, pesto alla calabrese, pistou |
| Pesto uses | Pasta, pizza, salad, sandwiches, scrambled eggs, soups |
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Pesto ingredients
Pesto is a generic Italian term for a wide variety of puréed sauces. The most famous is pesto alla Genovese, which is traditionally made with a marble mortar and pestle. The name pesto is derived from the Genoese verb pestâ, meaning 'to pound' or 'to crush'.
The ingredients of pesto alla Genovese are basil leaves, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan, pecorino sardo, or Grana Padano. The basil leaves should be washed and dried before being added to the mortar. The garlic and pine nuts are first reduced to a cream, then the remaining ingredients are added and ground to a creamy consistency.
There are many variations on the traditional pesto alla Genovese recipe. Pesto alla siciliana, or pesto rosso, is a sauce from Sicily that is similar to pesto alla Genovese but with the addition of fresh tomato and almonds instead of pine nuts. Pesto alla calabrese is a sauce from Calabria consisting of grilled bell peppers, black pepper, and other ingredients that give it a spicy taste. Outside of Italy, the name pesto has been used for cold sauces or dips with ingredients like coriander, dill, kale, mint, parsley, and wild garlic.
Vegan pesto can be made by substituting the cheese with nutritional yeast, which gives a creamy, cheesy taste and consistency.
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Pesto preparation
Pesto is a paste made with basil leaves, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan or pecorino sardo. It originated in the Ligurian city of Genoa, Italy, and is commonly used on pasta. The name pesto is derived from the Genoese verb pestâ, meaning 'to pound' or 'to crush'.
To prepare pesto, you will need the following ingredients:
- Basil leaves
- Pine nuts
- Garlic
- Olive oil
- Salt
- Grated hard cheese, such as Parmesan or pecorino sardo.
You can also add lemon juice to your pesto for some extra flavour. Some recipes suggest adding butter, while others recommend adding black pepper. If you are vegan, you can simply skip the cheese.
- Place the garlic and pine nuts in a marble mortar and reduce to a cream using a wooden pestle.
- Add the washed and dried basil leaves and coarse salt, and continue to grind to a creamy consistency.
- Add the grated cheese and mix until combined.
- To help incorporate the cheese, add a little extra-virgin olive oil.
Your pesto is now ready to be served with pasta or stored in an airtight container in the refrigerator for up to a week. You can also freeze it for later use.
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Pesto variations
Pesto is a traditional Italian sauce that originated in Genoa in the Liguria region of northern Italy. The name 'pesto' comes from the Italian word 'pestare', meaning 'to pound' or 'to crush'. The original method of preparation involves crushing the ingredients using a mortar and pestle.
The traditional pesto recipe, also known as pesto alla Genovese, includes basil, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan or pecorino sardo. However, there are numerous variations of pesto that you can experiment with.
Arugula Pesto
Arugula pesto, also known as rocket pesto, is a delightful alternative to traditional basil pesto. It has a slightly peppery and stronger flavor when made with wild arugula, while cultivated arugula is preferred for its milder taste.
Red Pesto
Red pesto, also known as pesto alla Siciliana, pesto alla trapanese, or pesto rosso, is a sauce from Sicily. It is similar to pesto alla Genovese but with the addition of fresh tomatoes and almonds instead of pine nuts, and much less basil.
Trapanese Pesto
Trapanese pesto, originating from the Sicilian city of Trapani, is a fresh and flavorful sauce with a delicate taste. It traditionally includes almonds and tomatoes, resulting in a lighter flavor compared to pesto Genovese.
Pistachio Pesto
The simplest version of pistachio pesto includes only pistachios, olive oil, salt, and Parmesan cheese. However, variations may include additional ingredients like basil, mint, lemon zest, and garlic.
Sun-Dried Tomato Pesto
This variation includes sun-dried tomatoes, which give the pesto an intense flavor. It also typically contains opal basil (also known as purple basil), garlic, cheese, pine nuts, and olive oil.
Kale-Mint Pesto
A unique blend of kale leaves, fresh mint and parsley, blanched almonds, garlic, salt, and olive oil. Grated Parmesan cheese can be added for an extra kick of flavor.
Lemon Zucchini Pesto
A refreshing blend of zucchini, fresh mint, blanched hazelnuts, garlic, lemon zest, lemon juice, salt, and olive oil. Grated Parmesan cheese can be added for a tangy twist.
Spicy Pesto
For a spicy kick, add chili peppers or habaneros to your pesto. You can also experiment with different types of nuts and seeds, such as pumpkin seeds or cotija cheese, to create a unique flavor profile.
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Pesto history
Pesto, or pesto alla genovese, is an Italian paste made with basil leaves, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan or pecorino sardo. It originated in the Ligurian city of Genoa in the 16th century and is used to dress pasta. The name pesto is the past participle of the Genoese verb pestâ (Italian: pestare), meaning 'to pound' or 'to crush', as the ingredients are crushed or ground in a marble mortar through a circular motion of a wooden pestle.
Pesto is thought to have had two predecessors in ancient times, going as far back 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. The French version of pesto, found in Provence, is called pistou, a combination of basil, parsley, crushed garlic, and grated cheese. Pistou is used as an accompaniment to soupe au pistou, a hearty vegetable soup not unlike the Italian minestrone soup, which is also often adorned with pesto.
The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented in the 1850s. Emanuele Rossi published La Vera Cucineria Genovese in 1852, and gastronomist Giovanni Battista Ratto published La Cuciniera Genovese in 1863. The recipe for pesto alla genovese was often revised in the following years, and it shortly became a staple in the Ligurian culinary tradition, with many variants. An early American pesto recipe was published in 1928, which included butter and cream. Pesto became popular in North America in the 1980s and 1990s.
Pesto comes in a variety of recipes, some traditional and some modern, as the noun pesto is a generic term for anything that is made by pounding. While one of the most popular uses for pesto is as a pasta sauce, it can also be used as a spread or dip, salad dressing, or as an accompaniment to steak, poultry, or fish.
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Pesto alternatives
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan or pecorino cheese, olive oil, and salt. However, there are many alternatives and variations to the traditional recipe.
Firstly, the basil can be substituted with other herbs and greens such as arugula, parsley, coriander, mint, kale, spinach, or wild garlic. Even frozen spinach works, although the water must be thoroughly squeezed out. Beet greens and radish greens are also good substitutes for basil, as are fennel fronds, carrot tops, celeriac leaves, mustard greens, and collards.
Secondly, the pine nuts can be replaced with other nuts or seeds. Sunflower seeds are a great option, especially for those with nut allergies, and they are much cheaper than pine nuts. Walnuts, almonds, cashews, hazelnuts, pumpkin seeds, and Brazil nuts are also good alternatives, and they can be toasted for added flavor.
Thirdly, the Parmesan or pecorino cheese can be substituted with any hard, aged cheese. For a vegan option, simply omit the cheese or use a vegan Parmesan.
Finally, while olive oil is traditional, other oils such as avocado, sunflower, grapeseed, or walnut oil can be used instead.
- Parsley and hazelnut pesto
- Mint and walnut pesto
- Chimmichurri sauce (parsley-based, usually served with grilled meats and veggies)
- Arugula and cashew pesto
- Pea and mint pesto
- Lemon and chive pesto
- Avocado pesto
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Frequently asked questions
Yes, pesto is traditionally made with cheese, specifically grated hard cheese such as Parmesan or pecorino. However, you can make pesto without cheese, and there are vegan pesto options available.
The type of cheese used in pesto can vary, but it is usually a hard cheese such as Parmesan, pecorino, or Grana Padano.
Yes, you can make pesto without cheese. If you want to add a cheesy taste, you can use nutritional yeast flakes.
Traditional pesto is made with basil, garlic, pine nuts, olive oil, and salt. However, there are many variations of pesto, and other ingredients such as lemon juice, parsley, or marjoram may be used.
