Cause its history is no family tree mystery!
Pesto, as a recorded recipe, has ancient origins, dating back to the mid-nineteenth century, named from a preparation method that has led to the birth of one of the most popular condiments in the world.
The name of this famous Ligurian sauce referrers the original preparation method: the pounding of the leaves and other ingredients in the traditional murta '(mortar) marble with pestelludi wood. The use of herbs during medieval times was to flavour dishes of the poor, or in the case of the rich, to “enrich and decorate” their cuisine.
The pesto family tree can be traced back from the evolution of the aggiadda (garlic sauce), a sauce made by mortar with pounded raw garlic (used for storage of cooked foods in the 13th century) Often cited that its birthplace is a convent between the hills of Genoa, Prà, dedicated to St. Basil. One of the monks of the monastery would gather the aromatics growing on those hills, and with a mortar (and a few simple ingredients) obtained the first pesto - that over the centuries has been perfected.
The first published mention of pesto was by Giovanni Battista Ratto written in the book “Cucina Genovese” in 1870.
Olive Envy has continued developing tradition and perfected the next generation in the pesto family tree. Enjoy our take on the traditional “basil” pesto, or a modern-day interpretation with our “spicy capsicum and chili” pesto.
Tell us your fave pesto recipe in the comments below... OR, even better, in person at #yandinacountrymarkets#kawanawatersfarmersmarket or #noosafarmersmarkets this weekend!! ️
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