Pesto is an Italian sauce made by crushing or blending fresh ingredients with oil. The best-known version is pesto alla genovese from Liguria, traditionally prepared with basil, garlic, pine nuts, Parmigiano-Reggiano, Pecorino and extra virgin olive oil. The word comes from the Italian pestare, meaning to pound or crush.
Traditional pesto is made in a mortar, although food processors are common in professional kitchens. Blend or pound gently to avoid excessive heat and oxidation, then adjust texture with oil and cheese. Other versions use parsley, rocket, walnuts or different herbs. Provençal pistou is related but traditionally omits pine nuts and cheese.
Example: toss pesto alla genovese with trofie or trenette, or use a small amount to finish vegetable soup.
Chef’s tip: add pesto to hot food off the heat to preserve its fresh basil aroma and colour.
Training video: https://www.youtube.com/watch?v=8SijKKLs5DU
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
