Pesto verde

Homemade tastes best!

Basil pesto, green pesto, pesto verde or alla Genovese – many names for an Italian delicacy. The seasoning sauce for pasta and more is particularly noticeable due to its bright or dark green color and is basically the counterpart to the classic one Red pestothat you can also get from us. Our mixture of seasoning ingredients is the easiest and definitely tastiest way to easily make your own pesto. Simply mix with a little water and oil and enjoy homemade!

The dried ingredients have a long shelf life and can of course be resealable. You can take out the herbal mixture of wild garlic, pine nuts, onion, sea salt, garlic, black pepper and, above all, the typical basil at any time and start cooking. So you always know exactly what's in it and can do without additives etc. Of course this is the same for everyone else products and spices from Ankerkraut the case!

The Italian Pesto Verde

The Italian term “pestare” means “to pound” and is the origin of the current name “pesto”. The ingredients are chopped, mashed or chopped and mixed with the help of oil and, if necessary, water to create a kind of creamy sauce. Depending on your taste, grated Parmesan, garlic and salt and pepper are also added. And the nice thing: you don't have to cook during the preparation! The herbs and spices are simply added to the mixture uncooked and release their full flavor. And you no longer have to pound in the mortar, as the leaves of the herbal plants in our jar are already finely chopped.

You can then easily store the finished, homemade Pesto alla Genovese in the refrigerator for a long period of time and enjoy it on baguettes from the oven, on your spaghetti or used in a completely different way. After opening, it is best to stir the mixture briefly at the beginning so that the oil mixes with the herbs again. A homemade pesto verde is very tasty and certainly the freshest version of the green seasoning sauce you can get!

Some background knowledge about the paste

Pesto Verde is said to have been invented. Pesto alla Genovese in Liguria, which is a region in the west of northern Italy. Located directly on the Mediterranean, it borders on France and, to the south, on beautiful Tuscany. Trenette, a special type of pasta made from durum wheat semolina that can be described as oval instead of round spaghetti, is traditionally served there with the pesto.

The original Italian recipe from the city of Genoa in Liguria calls for Parmesan and Pecorino cheese, a collective term for sheep's cheese. Also one or two cloves of garlic and some of the reserved pasta water. The amount of garlic is debatable; depending on the region and tradition, more or less is used. But the original recipe hasn't been changed much since then, which speaks highly of it. After it was apparently invented in Liguria in 1863, articles in the New York Times in 1944 that mentioned green pesto followed. The herbaceous paste then became a real celebrity through its prominent advertising: singer Frank Sinatra himself promoted the culinary delight in the late 20th century.

Did you know that there has even been a real pesto world championship in Genoa since 2007? At the “Genosa Pesto World Championship” only one classic mortar is allowed to create THE perfect seasoning paste over the course of a whole week. Every two years, masters of the trade from all over the world can demonstrate their culinary skills (without having to cook) in front of a jury of gastronomy experts. Most participants probably come from the USA, Norway, Spain, Sweden and good old Germany.