Simple Dandelion Leaves that grow in your garden come with a host of health benefits. Make a tossed salad with the Dandelion Greens. You can make it simple like the one I have made of dress it up to suit your tastes. Try it!

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Simple Dandelion Leaves that grow in your garden come with a host of health benefits. Make a tossed salad with the Dandelion Greens. You can make it simple like the one I have made of dress it up to suit your tastes. Try it!
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Pesto
So when I looked up #3 ingredient dishes I was surprised at the number of choices we have. So of them so unbelievably easy and yet tasty.
Like this ” pistou” it’s nothing but pesto that is adapted in the French Provence!
In case you are interested in the making and history of Pesto then read on else you can skip on to the recipe itself.
According to Wikipedia,” Pesto or pesto Alla Genovese, is a sauce originating in Genoa, the capital city of Liguria, Northern Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep’s milk), all blended with olive oil.”
The name pesto comes from the Genoese verb pestâ (Italian: pestare), which means to pound, to crush, the way pesto was originally prepared, the ingredients were “crushed” or ground in a marble mortar through a circular motion of a wooden pestle.
Since you can crush just about anything pesto is a generic term for anything that is made by pounding a combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a pesto-like condiment. This explains your different pesto.
Pesto’s predecessors date back to Roman times when it was called “moretum” and was made by crushing garlic, salt, cheese, herbs, olive oil and vinegar together.
During the Middle Ages, a popular sauce in the Genoan cuisine was “agliata”, which was basically a mash of garlic and walnuts, as garlic was actually a staple in the nutrition of Ligurians, especially for the seafarers.
The belief is that basil was introduced more recently. The basil may have been introduced in cooking may have originated from India. But once introduced it took the firmest root in the regions of Liguria, Italy, and Provence, France. Basil is used a lot in Genovese cuisine, though only when in the season, the other substitutes are marjoram and parsley.
The modern pesto is first documented only in the mid-19th century by gastronomist Giovanni Battista Ratto in his book La Cuciniera Genovese in 1863,
This recipe for pesto Alla Genovese was often revised in the following years and it shortly became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe with slight differences to the traditional ingredients.So now you know why there are so many different kinds of pesto.
In French Provence, the dish evolved into the modern pistou.
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. It is sometimes used in minestrone. Pesto is sometimes served with sliced beef tomatoes and sliced boiled potatoes.
The variations in Pesto are both traditional and modern. Here are some of them along with the foods eaten with them:
Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves. As I said earlier a combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a pesto-like condiment.
Pistou is used in the typical soupe au pistou, a hearty vegetable soup with pistou flavour.
Okay now let’s move on to the Pistou recipe adapted from here.
Just #3 ingredients make this delicious Pistou that is different from Pesto as there is no addition of nuts and cheese. It’s delicious and a must try.
Ingredients:
Method:
Notes:
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Srivalli says
That’s a lovely dip..and I remember reading about this when I made Pesto..
Gayathri Kumar says
That is a nice info on pesto sauce. Looks very vibrant..
Sandhya Ramakrishnan says
Pesto is so flavorful and perfect recipe to make when you have abundance of basil growing 🙂
sapana behl says
I am imagining how flavorful it would be.Lovely.
Harini says
Wow! That is a very flavorful pesto there.
Pavani says
Lovely post Archana. Pistou looks very vibrant and delicious.
Sowmya says
Looks so vibrantly green…yumm
Shobha Keshwani says
Simple and flavourful dip. Such dips are really quick and handy when we are short of time.
ArchanaPotdar says
😀 true. Thanks.
Jayashree T.Rao says
Thats such an easy one to make and v ersatile to use. I hope I get soon some basil leaves.
ArchanaPotdar says
Thanks, Jayashree you can try growing it too.
Mayuri Patel says
Cannot resist a good pesto with the right amount of herbs, olive oil and seasoning. I love using it most with pasta and as a salad dressing.
ArchanaPotdar says
😀
Linsy Patel says
so without nuts its become different dish in other country, interesting. Its perfect for the nut allergy persons. Love the color of the green basil.
ArchanaPotdar says
Thanks, Linsy.
Priya Vj says
Nice informative write up on pesto. Loved reading it . The pesto looks delicious and creamy
ArchanaPotdar says
Thanks.
Kalyani says
super quick and flavourful pesto there… would love to have this with some crackers / lavash…
ArchanaPotdar says
😀 Thanks.
Chef Mireille says
This was such an interesting read. I learned so much about the history of pesto and its variations. I loved the history as much as the recipe 🙂
ArchanaPotdar says
Thanks, Mir. I know you are a food history buff so this comment means a lot to me.