Three Traditional Italian Pestos: Agliata (Bread & Garlic), Pesto alla Siciliana, and Pesto alla Genovese

Ingredients

• 6 cloves Garlic (Divided between pestos; use fresh for best flavor)
• 1 cup Bread crumbs (Use day-old white bread, crusts removed, for Agliata)
• 3 tbsp Red wine vinegar (For soaking bread in Agliata)
• 1.5 cups Extra virgin olive oil (Divided between pestos; use best quality you can afford)
• 2 tsp Salt (To taste, divided between pestos)
• 4 medium Ripe tomatoes (Peeled and seeded, for Sicilian pesto)
• 3 cups Fresh basil leaves (Packed, divided between Sicilian and Genovese pestos; use smallest leaves if possible)
• 0.5 cup Pecorino Romano cheese (Finely grated, for Sicilian pesto)
• 2 tsp Apple cider vinegar (Optional, for Sicilian pesto (modern addition))
• 0.5 cup Pine nuts (For Genovese pesto; toast lightly if desired)
• 0.5 cup Parmigiano-Reggiano cheese (Finely grated, for Genovese pesto)
• 1 cup Ricotta cheese (For serving with bruschetta (optional))
• 1 lb Pasta (busiati or other short pasta) (For serving with pestos)

Instructions

1. Prepare Agliata (Bread & Garlic Pesto)

   Peel 2 cloves of garlic. Place in mortar and crush until smooth. Soak 1/2 cup bread crumbs in 1.5 tbsp red wine vinegar for 2 minutes, then squeeze out excess vinegar. Add soaked bread to mortar and pound until a paste forms. Drizzle in 1/2 cup olive oil gradually, pounding and mixing until emulsified. Season with salt to taste.

   Time: PT10M

2. Prepare Sicilian Pesto

   Score 4 tomatoes with a shallow X on the bottom. Boil water, add tomatoes for 1 minute, then transfer to cold water. Peel and seed tomatoes. Place 2 cloves garlic in mortar and crush. Add peeled tomatoes and 1.5 cups basil leaves, pound to a rough paste. Add 1/2 cup grated pecorino cheese. Drizzle in 1/2 cup olive oil, pounding until combined. Add 2 tsp apple cider vinegar (optional) and salt to taste.

   Time: PT15M

   Temperature: 100°C

3. Prepare Genovese Pesto

   In a mortar, crush 2 cloves garlic with a pinch of salt. Add 1/2 cup pine nuts and pound to a paste. Add 1.5 cups fresh basil leaves in batches, pounding gently to avoid bruising. Add 1/2 cup grated Parmigiano-Reggiano cheese and 1/4 cup grated pecorino (optional). Drizzle in 1/2 cup olive oil slowly, pounding and mixing until smooth. Adjust salt to taste.

   Time: PT15M

4. Cook Pasta

   Bring a large pot of salted water to a boil. Add 1 lb pasta and cook until al dente according to package instructions. Drain, reserving 1/2 cup pasta water.

   Time: PT10M

   Temperature: 100°C

5. Toss Pasta with Pesto

   In a large bowl, combine hot pasta with desired pesto (do not heat pesto directly). Add a splash of reserved pasta water if needed to loosen the sauce. Toss to coat evenly.

   Time: PT3M

6. Serve and Garnish

   Serve pasta immediately, garnished with extra cheese or basil as desired. For Genovese pesto, try serving on bruschetta with a dollop of ricotta cheese.

   Time: PT2M

7. Cleanup

   Wash mortar and pestle, bowls, grater, pot, and utensils thoroughly. Olive oil and cheese residues may require extra scrubbing.

   Time: PT15M

Nutrition Facts

Calories

400

Protein

10g

Carbohydrates

35g

Fat

25g

Fiber

3g