Historically, original pesto (known as Pesto alla Genovese) is prepared using a mortar and pestle. Modern equipment gives us the convenience of a food processor. The process is very similar. Basil leaves are washed, dried and placed in the processor with garlic and coarse salt, according to recipe and directions.. The pine nuts are slightly roasted/toasted and added to other ingredients. When the nuts are well-incorporated, grated Parmesan cheese and then olive oil are added and mixed. In an air-tight container pesto can last in the refrigerator up to a week, and can also be frozen for later use. Other variations include sun-dried tomato pesto, red bell pepper, or the nut variations that include cashews, almonds or even walnuts. Lesser expensive oils and other herbs, like parsley or mint have also be used.
Pesto is commonly used in pasta recipes, but have grown in popularity used with potatoes, beef, chicken and even some pork dishes. A pleasant variation is used in sliced tomato and mozzarella salad course/appetizer course. Pesto has even been used, stirred into minestrone. Other modern Pesto combinations include: arugula, baby spinach, black olives, lemon zest or crimini mushrooms.
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