A Summer Classic
The name is from the Genoese word pesta, meaning to pound or crush, even though the ingredients, traditionally, are not ‘pounded’, but ‘ground’ with a circular motion of the pestle in the mortar.
We’re talkin’ pesto.
The classic mix consists of garlic, basil, pine nuts blended with olive oil, Parmigiano-Reggiano and maybe even some pecorino sardo. Traditionalists prepare pesto in a marble mortar with a wooden pestle. To begin, garlic and pine nuts are ground into a cream, and then basil leaves are added with course salt and, again, ground to a creamy consistency. Then it’s time to mix in Parmigiano-Reggiano and pecorino and to help to incorporate the cheese a little extra-virgin olive oil is added. To store the green goodness, the mixture is put in an airtight jar covered by a layer of extra virgin olive oil. It’ll keep in the refrigerator for about a week – it can even be frozen to use later.
Pesto can be used to dress pasta, added to minestrone soup, or served on sliced tomatoes or potatoes (among many other mouth-watering applications).
Our friends at Tiger in a Jar have produced another beautiful video, this time it’s their unique take on pesto. Instead of a mortar and pestle, they use a mezzaluna knife to incorporate the ingredients, but it’s still a classic pesto.
Take a look and be prepared to be inspired.
This video originally appeared on Kinfolk.Magazine.com. It is re-posted here with permission of the filmmakers.
THE FILMMAKERS: Tiger in A Jar by name has only been around for a little while, but Matt and Julie have been creating for years. We were married in 2009, and started running TIAJ full time at the beginning of 2011. We document life through film and pictures, and enjoy spending time in the kitchen obsessing over food. (from tigerinajar.com)
How do you prepare pesto and how do you use it?
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