Pesto originated in Genoa Italy, many, many years ago. The definition of the word Pesto means any sauce that is made with the grinding motion of a “Mortar and Pestle”. Real authentic Pesto is made with Fresh Basil and is called “Pesto alla Genovese”. There are also a wide variety of other Pesto flavors available made with a number of different ingredients. Traditionally, REAL PESTO should always be made with FRESH BASIL, OLIVE OIL, FRESH GARLIC, IMPORTED ROMANO CHEESE AND PINE NUTS.
PINE NUTS are put in Pesto for good reason. When you grind Pine Nuts into the basil mixture it makes the Pesto have a rich and creamy consistency. Pine Nuts that are whole, or in chunks do not add at all to the flavor or consistency. Contrary to the belief of some, PINE NUTS are not supposed to be used whole in Pesto Sauce. It is AMAZING how many people, including some Chef’s, have fallen for this GIMMICK! Also eating one of these pine nuts sitting whole in the pesto sauce is like eating a “Little Grease Ball” That’s Not Pesto!!.
In Genoa, Italy, they really don’t use tomato sauce. Instead, in place of tomato sauce, they use “Pesto alla Genovese”. Pesto can be used on Pasta, Fish, Chicken, Pizza, Bread etc. Use Pesto the same way that you would use tomato sauce except, because it is so concentrated, you use much less. Pesto alla Genovese is much stronger in flavor than any tomato sauce.
PESTO SHOULD NEVER BE “COOKED”. If you cook Pesto Sauce, you change the make up of the fresh basil and cause it to turn darker in color. It is best to warm it up and use it at room temperature. If it needs to be thinned out, you can do so by adding a little water, chicken stock, cream or white wine. Then toss it with the cooked pasta; the pasta will be hot enough to warm the Pesto and it will be ready to serve. Use Pesto as a topping on cooked fish or chicken, and prepare it the same way. However, if you choose to cook your pizza, fish or chicken with Pesto Sauce, understand that the color will change but you will still have a wonderful tasting item.
Casa DiLisio Products was the first company to put FROZEN BASIL PESTO on the market for Food Service in 1973. Back in the seventies it was a very hard sell to educate people on just what Basil Pesto was. Last year, Casa DiLisio made and sold over 600 tons of Basil Pesto.
We use only FRESH BASIL in all of our sauces that include basil. Most of the other companies manufacturing Basil Pesto in the United States use frozen or IQF basil, which is a lot cheaper to use. It also is blanched and therefore loses most of its flavor so they must use large amounts of salt to bring the flavor profile back. CASA DILISIO PRODUCTS does not add any salt to any of its sauces. Remember: ONLY FRESH BASIL MAKES THE REAL THING’’
PESTO PARTICULARS
CASA DILISO USES ONLY 100% FRESH BASIL IN THEIR PESTO
FRESH BASIL WHEN HEATED WILL DARKEN IN COLOR KEEP THE PESTO SAUCE AS CLOSE AS POSSIBLE TO ROOM TEMPERATURE TO PREVENT DARKENING; TOSSING WITH HOT PASTA WILL BE ENOUGH TO WARM THE PESTO
TO KEEP PESTO GREEN ADD 1 TABLESPOON OF HEAVY CREAM TO EACH SERVING, MIXING WELL. THIS WILL KEEP PESTO FROM TURNING DARK IN COLOR.
FOR 32 OZ PESTO ADD 8 OZ HEAVY CREAM ---- FOR 64 OZ PESTO ADD 12 OZ HEAVY CREAM
FOR MORE INFORMATION AND RECIPES CALL: CASA DILISIO PRODUCTS (800-247-4199)
FAQs
Yes, pesto can be used straight from the jar and doesn't require cooking or heating. In fact, we actively discourage applying too much heat to pesto, as this will destroy many of the fresh flavours that producers work so hard to retain.
Why should pesto not be heated? ›
PESTO SHOULD NEVER BE “COOKED”. If you cook Pesto Sauce, you change the make up of the fresh basil and cause it to turn darker in color. It is best to warm it up and use it at room temperature. If it needs to be thinned out, you can do so by adding a little water, chicken stock, cream or white wine.
Is pesto always basil? ›
The most popular variety of pesto now is made by "crushing" basil, garlic, pine nuts, olive oil and some hard cheese in a food processor or blender, but there are many varieties of pesto like sun dried tomato pesto or kale pesto. It's fun to use a mortar and pestle, but the modern way is much easier.
Is pesto healthy? ›
Pesto Adds a Ton of Nutrients and Flavor to Food
Pesto is a delicious sauce often made from basil, olive oil, garlic, parmesan cheese and pine nuts. All of these ingredients have health benefits and the reason this topping is considered healthy is that the fat source is unsaturated.
When should you not eat pesto? ›
Once opened, a jar of pesto lasts in the fridge for three days without any dramatic loss of quality. It will be perfectly safe for another two days, but leave it any longer, and its quality will decline to the point that it will no longer be enjoyable to eat.
Will pesto go bad if not refrigerated? ›
Just like any pasta sauce, it is best to store your pesto jar in the fridge after opening. While your pesto can safely reside in your pantry until its first use, forgetting to refrigerate it after opening is guaranteed to spoil it long before the five-day mark.
Why do I feel bad after eating pesto? ›
Most likely because Pesto is made with a lot of Olive oil. Even though Olive oil is healthy, taking in a lot of liquid fat at one time can commonly cause an upset stomach in many people. Eating it with bread, to help slow the oil from passing into your system, might help.
Can I eat pesto straight from the jar? ›
We're often asked whether you're supposed to heat up pesto, and 99% of the time we advise against it, especially if you're talking about the kind of fresh pesto you find in supermarkets' chilled sections. The reason is because pesto is designed to be a raw sauce.
Why does my pesto taste bad? ›
The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.
How is pesto traditionally eaten? ›
Pesto is commonly used on pasta, traditionally with mandilli de sæa ('silk handkerchiefs' in the Genoese dialect), trofie or trenette. Potatoes and string beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked.
Do you have to cook pesto from a jar? No. While you can add it to hot dishes (I'm thinking pasta!), it is a cold sauce that does not need to be cooked in any way in order to be eaten and enjoyed.
Can you eat pesto pasta cold the next day? ›
Sure. It is perfectly safe for a few days. Pasta should be eaten immediately after cooking. That said, it shouldn't have gone off but it's not good to eat anymore.
