Easy Pesto

The easy pesto recipe is made in a few simple, small steps.

1. Preheat oven to 230 degrees Celsius or 450 degrees Fahrenheit.
2. Put the almonds on a cookie sheet and bake for 10 minutes or until they are lightly roasted.
3. Combine toasted almonds, garlic, basil, olive oil, nutmeg, salt, and pepper in a pot or the food processer directly.
4. Process in the food processor until a viscous green paste is formed.
5. Add to your pasta and drool over!

Trivia:

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 2^nd 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”.