#83 Lets Talk about Pesto - Its origins, how to make it and how to use it.

Let's talk about pesto. Is your favorite green pesto or red pesto, and what do you like to have it on? Pizza, caprese salad - what are your favorite ways to use it? I'm going to talk about the origins of pesto, and then about some of the ways you can use it, and how to make it. I often buy pesto from the grocery store, and sometimes I make it. Both ways can be delicious, and there's so many different ways you can use it.  Pesto is traditionally Italian, and its roots are in ancient Rome. It’s best known today in the form pesto alla Genovese, which is made from basil, garlic, pine nuts, parmesan cheese, and olive oil. The concept of pesto can be traced back to ancient Roman times. Back then, there was a sauce called moretum, which was made by crushing herbs with garlic, some kind of cheese, salt, olive oil, and vinegar. In a similar way to modern pesto, it was prepared with a pestle and mortar. The word pesto comes from the Italian verb pestare, meaning “to pound” or “to crush” with the pestle and mortar. The classic form of pesto, Genovese, comes from Genoa in Northwestern Italy. It’s from around the 19th century. The key ingredient, of course, is the Genovese basil that grows abundantly in that region. It loves the Mediterranean climate. The traditional recipe includes fresh basil leaves with garlic, traditionally pine nuts, Parmigiano Reggiano cheese, and lots of olive oil.