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Shopping – simple rule:
When you buy products low-processed without additions, you avoid eating such substances as glucose-fructose syrup, artificial flavours, carrageenan, stabilizers, thickeners, palm oil, preservatives.
Green Pesto or to refer to the original dish pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep’s milk), all blended with olive oil.
The name is the past participle of the Genoese verb pestâ (Italian: pestare), which means ‘to pound’, ‘to crush’, in reference to the original method of preparation: according to tradition, the ingredients are ‘crushed’ or ground in a marble mortar through a circular motion of a wooden pestle.
Strictly speaking, pesto is a generic term for anything that is made by pounding. That is why the word is used for several pestos in Italy. Nonetheless, pesto alla genovese (‘Genoese pesto’) remains the most popular pesto in Italy and the rest of the world.
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