Cellar Tastings

Pesto is an Italian sauce, generally attributed to the Liguria region of Northern Italy, specifically the city of Genoa (pesto alla Genovese). Today, basil, garlic, pine nuts, olive oil, and equal parts Parmigiano Reggiano and Pecorino Romano cheese are the main conventional ingredients. The sauce did not originally contain basil, however. Instead, cheese and olive oil were the main constituents. It is commonly used on breads and pasta, though its use is not restricted to these; the sauce is highly versatile. In commercial pesto, cashew nuts are often used instead of pine nuts, as they are cheaper and have a similar texture. The cheeses are also often replaced by cheaper kinds, such as Grana Padano.

Ingredients

• 4 oz. fresh basil
• approx. 8 oz. extra virgin olive oil
• 1/3 cup freshly grated pecorino romano cheese (In all cases, good quality parmesan cheese may replace the pecorino for a milder taste)
• ¼ cup pine nuts
• 4 cloves garlic
• fresh ground pepper and salt to taste

Preparation

Preheat the oven to 425 °F (220 °C). In an oven proof pan toast the pine nuts for 10–15 minutes, checking every 5 minutes. In a small skillet, heat 2 Tbsp; of the olive oil on medium heat. Crush the garlic and saut矩n the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese and pine nuts in a food processor or blender and chop finely. While the processor is still running, slowly add the remaining oil to reach a paste-like consistency.

The sauce can be used immediately, refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is most likely ingredient to spoil. Grated cheese is then added right before use.

It's possible to store it in jars for longer, but it's advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidises in the air.