Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. Pesto pasta sauce a small frying pan over a low heat.

Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

On this Wikipedia the language links are at the top of the page across from the article title. According to tradition, the ingredients are “crushed” or ground in a marble mortar through a circular motion of a wooden pestle. Italy and the rest of the world. Pesto is thought to have had two predecessors in ancient times, going back as far as the Roman age. Although likely originating from and being domesticated in India, basil took the firmest root in the regions of Liguria, Italy, and Provence, France. It was abundant in this part of Italy, though only when in season, which is why marjoram and parsley are suggested as alternatives when basil is lacking.

Pesto recipes began circulating in American newspapers as early as the late 1920s, per a syndicated recipe by George Rector that was copyrighted in 1928. In 1944, The New York Times mentioned an imported canned pesto paste. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, and then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency.