- 1/4 cup almonds
- 3 cloves garlic
- 1 1/2 cups fresh basil leaves
- 1/2 cup olive oil
- 1 pinch ground nutmeg
- Salt and pepper to taste
How to Make Easy Pesto
The easy pesto recipe is made in a few simple, small steps.
Originating in Genoa, the capital city of Liguria, Italy, the sauce named pesto is the past participle of the verb ‘pesta’. It was originally used in the dish pesto alla Genovese.
The sauce is thought to have two ancestors in the olden time that date back to as far as the Roman age (8th century B.C to 5th century A.D). The ancient Romans used a similar paste called moretum.
During middle ages i.e. 5th to 15th B.C, an admired Genoan cuisine was agliata which used the ingredients of pesto.
A collection of poetries called Appendix Vargiana in which authors write on the details of preparation of moretum also talks about the sauce.
In Casaccia’s Italian or Genoese word list/thesaurus whose 2nd publication dates back to 1876, you can discover:
“Pesto: our own, local word, which has no exact Italian translation, and is a kind of sauce or dressing, made up of basil, or marjoram and parsley , and of garlic and cheese, blended together in the mortar and lengthened with oil and some of the water used to cook the pasta”.