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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." Authentic Pesto is made with Fresh Basil
and is called "Pesto alla Genovese." Traditionally, REAL PESTO is always 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 creamy consistency.
Pine Nuts that are whole or in chunks do not add
at all to the flavor or consistency.
Pine Nuts are not supposed to be used whole as GARNISHES
in Pesto Sauces. It is AMAZING how many people, including
Chef's, have fallen for this GIMMICK!
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
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 use at room temperature.
It needs to be thinned out and you can do so by adding
a little water, chicken stock, cream or white wine.
Toss it then 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, know that the color will
change but you will still have a wonderful tasting item.
We use only FRESH BASIL in all of our sauces that include
basil. Most all of the other companies in the
United States use frozen or IQF basil, which is a lot cheaper
to use. It also is blanched and therefore it 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
DILISIO USES ONLY 100% FRESH BASIL IN THEIR PESTO
FRESH BASIL WHEN HEATED WILL DARKEN IN COLOR
KEEP THE PESTO SAUCE AS COLD AS POSSIBLE TO PREVENT DARKENING;
TOSSING WITH HOT PASTA WILL BE ENOUGH TO WARM THE PESTO
TO KEEP PESTO GREEN AND 1 TABLESPOON OF HEAVY CREAM TO EACH
SERVING, MIXING WELL. THIS WILL KEEP PESTO FROM TURNING
DARK IN COLOR.
FOR 32 OZ PESTO ADD 10 OZ HEAVY CREAM ---- FOR 64 OZ PESTO
ADD 20 OZ HEAVY CREAM
FOR MORE INFORMATION AND RECIPES CALL CASA DILISIO PRODUCTS.
CASA
DILISIO - FOR THOSE WHO KNOW THE DIFFERENCE
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