Pesto originated in northwestern Italy, with ancestry traceable back to the mashed herb sauces of Roman times. The Romans ate a similar garlic and herb sauce called Moretum. The first written recipe for classical pesto all genovese appeared in the 19th century.
This is not the original recipe for pesto – this is a variant with pistachio instead of pine nuts, and with some other differences. Pretty simple to make, and very good fresh! Used with advantage in this recipe.
4 servings
Ingredients:
50 g fresh basil
1 dl peeled pistachios
1 grated garlic clove
1 dl olive oil
Lemon zest from 0.5 lemon
1 cl lemon juice
2 pinches of salt
Description:
- Mix all ingredients to a smooth mixture.
Pairs with:
Pasta or as a topping.
Ingredients
Method
- Mix all ingredients to a smooth mixture.