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| Historically, pesto is prepared in a marble mortar with a wooden pestle. The basil leaves are washed, dried, placed in the mortar with garlic and coarse salt, and crushed to a creamy consistency. The pine nuts are added and crushed together with the other ingredients. When the nuts are well-incorporated into the "cream", grated cheese and then olive oil are added and mixed. In a tight jar (or simply in an air-tight plastic container), pesto can last in the refrigerator up to a week, and can also be frozen for later use. |
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| Pesto is commonly used on pasta, traditionally with Mandilli de Sæa (Genovese dialect - literally "silk handkerchiefs" - for lasagna),trofie or trenette. Traditionally, potatoes and little green beans are added to the dish, boiled in the same pot in which the pasta has been cooked. It is sometimes used in minestrone. Pesto is sometimes served on sliced beef, tomatoes and sliced boiled potatoes. My absolute favourite though, will forever remain the Caprese Salad... |
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