{"id":2131,"date":"2021-11-03T15:13:47","date_gmt":"2021-11-03T14:13:47","guid":{"rendered":"https:\/\/btaly.it\/?post_type=product&p=2131"},"modified":"2022-01-12T18:19:47","modified_gmt":"2022-01-12T17:19:47","slug":"genoese-pesto","status":"publish","type":"product","link":"https:\/\/btaly.it\/en\/genoese-pesto\/","title":{"rendered":"GENOESE PESTO"},"content":{"rendered":"

Pesto<\/strong><\/em> is certainly the Genoese and Ligurian condiment par excellence which best represents the cuisine of this Italian region around the world.<\/p>\n

The birth of pesto is certainly very ancient and lost in history, perhaps even dating back to the Roman Empire where they used chopped garlic with a few basil leaves to season meat and fish served at banquets.<\/p>\n

Aromatic plants such as these are typical of the area and have always been used in the region. In fact, in the Middle Ages, people of Liguria made extensive use of these ingredients to enrich their banquets or to add flavour to various dishes.<\/p>\n

With the advent of pasta in Italian cuisine, the recipe for this sauce was refined with the addition of cheeses such as parmesan and pecorino, pine nuts and extra virgin olive oil.<\/p>\n

According to one of the most popular legends, the first pesto alla Genovese<\/em> was made by a monk who lived on the heights of Pr\u00e0. One day, the man gathered all the local herbs and began mixing and crushing them together with pine nuts, walnuts and cheese that had been brought to him as a gift from the locals. Out of this random mix of ingredients came a great-tasting sauce that we now identify as pesto.<\/p>\n

The original recipe for pesto alla Genovese<\/em> was first written in the second half of the 19th century (1863) by the well-known gastronome Giovanni Battista Ratto in his work ‘La Cuciniera Genovese’. In this book, he lists the procedure and main ingredients for making this famous sauce: “take a clove of garlic, basil or, if you don\u2019t find those, marjoram and parsley, grated Dutch cheese and parmesan cheese mixed together and some pine nuts and pound it all in a mortar with a little butter until it becomes a paste. Then, melt it with plenty of oil. This mixture is used to dress lasagne and gnocchi, adding a little hot water without salt to make it liquid”.<\/p>\n

To make this sauce according to the old original recipe, you need a marble mortar and a wooden pestle. Basil leaves, garlic, pine nuts and salt are placed inside and pounded in a rotating motion.<\/p>\n

Next, cheese is added and only towards the end, the extra virgin olive oil is added. It is a long and strictly manual process that requires patience and a bit of effort, which is certainly rewarded by the exceptional taste of this recipe.<\/p>\n

Today, pesto alla Genovese<\/em> is the second best-known and most popular condiment both in Italy and abroad.<\/p>\n

Pesto can be used not only as a pasta sauce, thanks to its good flavour and versatility it is also used to enrich starters and main courses of all kinds.<\/p>\n

Its widespread diffusion is also due to the Genoese sailors who, leaving for long voyages, contributed to making the good Ligurian taste and preparation technique known in many parts of the world.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pesto<\/strong><\/em> is certainly the Genoese and Ligurian condiment par excellence which best represents the cuisine of this Italian region around the world.<\/p>\n","protected":false},"featured_media":3397,"template":"","meta":[],"product_brand":[],"product_cat":[209,207],"product_tag":[],"class_list":{"0":"post-2131","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-gravy","7":"product_cat-seasonings","9":"first","10":"instock","11":"sale","12":"taxable","13":"shipping-taxable","14":"purchasable","15":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product\/2131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media\/3397"}],"wp:attachment":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media?parent=2131"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product_brand?post=2131"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product_cat?post=2131"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product_tag?post=2131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}