If there's one paste/dip that we can all agree deserves a spot in the top 10 spreads list in the world, it must be pesto. Pesto is a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmesan or pecorino sardo (cheese made from sheep's milk), all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy. The name "pesto" is the past participle of the Genoese verb "pestâ" (Italian: "pestare"), which means 'to pound', 'to crush', in reference to the original method of preparation. According to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. I still remember the first time I tried the OG pesto in Genoa, and I gotta tell you, even if that paste is made from ingredients we all have, when done in the place of origin, with the keen appreciation of the Italians towards this craft, it is a once-in-a-lifetime experience. My obsession with pistachios couldn't skip this dip, and I had to swap the pine nuts with pistachios here. Also, making this recipe much more affordable for you guys to make at home because pine nuts are so expensive everywhere. I also discovered that blending in some drained canned artichoke gives a great balance of acidity to the pesto and a wonderful creaminess. This is absolutely optional, but I do recommend you guys to give it a shot! Pesto is such a great dip to always have on hand in your fridge. And when made at home versus the supermarket one, there is nothing to compare between the two. The homemade one is a whole new level! Yasss!

500 gr pestos

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