When you think of Italy, you can’t help but think of the great food that comes from there. From pasta to cannolis, Italy has made an exceptional name for itself in the food industry. One particular food that comes to mind when thinking of Italian cuisine is pesto. Originating in Genoa, the northern region of Italy, pesto was first made by crushing garlic, basil leaves, pine nuts, and and Parmesan cheese blended with olive oil. “Pesto” is derived from the Genovese word “pestâ”, which means to pound or crush. Pesto was originally made using a mortar and pestle. The following Italian pesto recipes are just a taste of the many delicious versions of pesto. Godere!

Pesto alla Genovese recipe  | Classic Basil Pesto

Pesto Alla genovese ingredients:

2 cups fresh basil leaves,
2 tablespoons pine nuts
2 medium garlic cloves, peeled and roughly chopped
1/4 teaspoon fine sea salt & pepper.
1/2 cup extra-virgin olive oil
1/4 cup grated parmesan

Preparation:

1. Wash the basil leaves and peel the garlic.
2. Combine the basil leaves, salt & pepper into a food processor to create a thick mixture.
3. Once that is combined, add the garlic cloves and pine nuts until they are mixed well.
4. Pour in the olive oil and mix again slowly until there is a smooth mixture.
5. Stir in the cheese until it is well-mixed.
6. È stato facile you now have the best pesto!

Pistachio & Basil Pesto recipe | Sicilian pesto

Made from the inherently green pistachio nut, this Sicilian version of basil pesto is a delight.

Pistachio & Basil pesto ingredients

2 garlic cloves
1/2 cup shelled pistachios
2 cups loosely packed basil leaves
1 tablespoon lemon juice
1/2 teaspoon salt & pepper
1/3 cup extra-virgin olive oil
1/4 cup Parmesan cheese

Preparation:

1. Peel the garlic and pistachios and wash the basil leaves.
2. Mix the garlic with salt & pepper into the food processor until finely chopped.
3. Add the basil, lemon juice and pistachios until the nuts are finely chopped.
4. Add olive oil gradually, until it is well combined.
5. Add cheese and pulse until the mixture is blended thoroughly.
6. and finally, enjoy!

Zucchini Pesto recipe | Summer pesto

Another one of scrumptious Italian pesto recipes you should try is Zucchini pesto. This is the perfect summer dish because you can use up your extra zucchinis without having to bake breads and muffins. It is a healthy and light way to enjoy your summer harvest.

Zucchini pesto ingredients:

2 cups grated zucchini
1 clove garlic
2 tablespoons pine nuts
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves
2-4 tablespoons extra virgin olive oil

Preparation:

1. Use a dishcloth or paper towel to squeeze the extra water out of the zucchini.
2. Put the pine nuts, basil, zucchini, garlic, Parmesan, and, if desired, salt and pepper into your food processor.
3. While the ingredients are blending, add in the olive oil slowly until the mixture reaches the desired consistency, more oil for a thinner mixture, less for a thicker mixture.
4. Check the seasoning is to your taste and enjoy!

Fresh Mint Pesto recipe | Twist on the classic

This version puts a refreshing spin on classic pesto.

Fresh mint pesto:

1/4 cup slivered almonds, toasted
2 cups packed fresh mint leaves
3 medium garlic cloves
1 tablespoon lemon juice
1/2 teaspoon lemon zest from 1 lemon
1/3 cup extra-virgin olive oil
1/4 cup crumbled feta cheese
salt and black pepper to taste

Preparation:

1. Toast the almonds by simply browning them in a hot skillet for about 4 minutes.
2. Wash the mint leaves.
3. Add the mint leaves, garlic, lemon zest, and almonds into the food processor and blend until finely chopped.
4. Add in olive oil slowly while the processor is running.
5. Add in lemon juice, feta cheese, and salt and pepper to taste.
6. And finally, enjoy! The mint pesto is great for brushing lamb chops!