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Three Traditional Italian Pestos: Agliata (Bread & Garlic), Pesto alla Siciliana, and Pesto alla Genovese
This recipe covers three classic Italian pestos: Agliata (a Ligurian bread and garlic sauce), Pesto alla Siciliana (Sicilian tomato and basil pesto), and Pesto alla Genovese (the iconic basil, pine nut, and cheese pesto from Genoa). Each is made by hand in a mortar and pestle for the best flavor and texture, but food processor alternatives are provided. Serve with pasta, as a dip, or on bruschetta.
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Critical Success Points
- • Pounding basil gently to avoid bitterness in Genovese pesto.
- • Adding olive oil slowly to emulsify the sauces.
- • Never heating pesto directly; always mix with pasta off heat.
- • Peeling and seeding tomatoes for Sicilian pesto to avoid watery sauce.
Safety Warnings
- • Be careful when pounding ingredients in the mortar and pestle; avoid smashing fingers.
- • Use caution when boiling water and draining pasta.
- • Raw garlic can be strong; adjust to taste if sensitive.
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