Pesto is said to have originated in Genoa, the capital of the Liguria Region of Italy where it is called Pesto alla Genovese. Just across the border in Provence there is a similar sauce called pistou.
Along with garden fresh ripe tomatoes, fresh basil is one of the delights of spring and summer, and pesto is a great way to enjoy basil. All you need is a fresh young wine to accompany it.
Here is a simple pesto recipe that you will use over and over again.
Ingredients
Blend or process the basil leaves, garlic, oil and pine nuts until smooth. Use a pestle and mortar if you have time and patience. Stir through the freshly grated cheese. If you wish you can store for a week or two covered with olive oil in a glass jar and refrigerated.
Serving suggestions
In my eBook 10 dishes for Sangiovese I have a recipe for Minestra al Pesto. You can download a free copy of the book from 10 dishes for sangiovese
A good Pinot grigio will complement most dishes with pesto. If you want to pair pesto with red wine, a light bodied Barbera could be suitable.
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