The Culinary Evolution Of Pesto Sauce

Over the centuries, pesto has undergone a significant evolution, adapting to the changing tastes and culinary techniques of different cultures.

Basil was not an original ingredient until around the 1850’s as noted in the book, La Cuciniera Genovese, published in 1863 by gastronomist, Giovanni Battista Ratto.

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He wrote in part, saying, “Take a clove of garlic, basil, …grated Dutch and Parmigiano cheese and mix them with pine nuts and crush it all together in a mortar…Then dissolve it with good and abundant oil…”

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Read More About – Making Fresh Basil Pesto Sauce With A Mortar and Pestle

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Pesto has undergone a significant transformation over the years.

Originally a simple Italian sauce has now become a versatile condiment used in a variety of dishes.

The traditional recipe has been adapted and modified resulting in a wide range of flavors and variations.

The Culinary Evolution Of Pesto Sauce

As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition.

Pesto was one of those culinary traditions.

Pesto recipes began circulating in American media, such as in The Modesto Bee (Modesto, California) in 1928, New York Times in 1944 and Sunset magazine in 1946.

In the post-war years of the 50’s and 60’s, Italian food quickly became a staple in the American diet.

Pesto gained popularity throughout the United States in the 80’s and 90’s. Its rise in popularity can be attributed to its versatility in cooking and its delicious flavor.

Though garlic, Parmesan, and olive oil continued as the main ingredients, basil has been replaced with parsley or spinach and pine nuts replaced with pecans, walnuts and even cashews. Like with this Cashew Pesto Ravioli.

Or pine nuts replace with hazelnuts. Like with Sweet Tomato Gnocchi With Asparagus & Fresh Spinach Pesto.

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Pesto’s place of origin, of course is the northwestern region of Italy, in Genoa, Liguria.

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Read More Here & Learn – The Three Italian Cuisines And Their Differences

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Again as noted earlier in the book, La Cuciniera Genovese, pesto was prepared and mix with a pasta called Trofie. Like with this Trofie al Pesto. Though a sun-dried tomato pesto or Rosso Pesto has also been added. Like with this Trofie Al Rosso Pesto.

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Not only has pesto expanded beyond its traditional use in pasta, but it has also become a popular spread for sandwiches. Like with this Three Cheese Pesto Avocado Grilled Cheese.

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With the rise of global infusion-cuisine, pesto has also been incorporated into dishes from other cultures, such as cilantro pesto (or cilantro sauce) in Latin American cuisine.

Try this Green Bean Salad With Cilantro Sauce, made with cilantro and walnuts.

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Pesto has truly evolved into a versatile and beloved sauce, with each new form adding its own unique flavor and cultural influence.

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Try These Favorites With Pesto

• Cheese Ravioli With Pesto & Marinated Tomatoes
• Three Cheese Pesto Avocado Grilled Cheese
• Orecchiette With Andouille Sausage & Pesto Chipotle Sauce
• Creamy Pesto Andouille Sausage Fettuccine

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