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Pesto recipes and how to best preserve them

The peculiarities of classic pesto

How is pesto preserved? It’s not as clear-cut as you may think. Additionally, although the recipe is straightforward, it has certain unique characteristics, particularly in relation to the ingredients’ ability to hold up over time. Asking the question is still useful since we often feel the need for a quick meal and to reduce the time spent in the kitchen. If so, what could be better than a premade sauce that is high-quality and homemade? I’ve listed a few issues that need to be considered while considering pesto preservation below.

The ingredients are very perishable. The reference is in particular to basil. It is in fact an ingredient that spoils quickly. Taste and appearance are more of a problem than health. Even after it has been pureed and mixed with other components, fresh basil readily turns black. In that instance, it emits an unpleasant smell that is detrimental to the organoleptic perspective.

The freshness of the pesto determines its aroma. I am referring to an issue that you have undoubtedly also observed. Even after a single day, the flavour of pesto becomes weaker, and its perfume quickly fades. Hence the need to take specific precautions for storage that preserve the organoleptic properties intact.

It includes Pecorino, Parmigiano Reggiano, or Grana Padano. These cheeses don’t work well with the most popular preservation methods because of their unique flavour and structure. For instance, any frozen item that contains Parmigiano acquires an unpleasant, somewhat rubbery texture. This is not an insignificant detail!

How to preserve pesto? Storing pesto in the freezer

Now let’s examine the three primary ways to store pesto. The freezer is undoubtedly the first thing that springs to mind in these situations, so let’s start there. Is it possible to freeze pesto? The answer is yes. However, some precautions are necessary so as to avoid the effects that I presented in the previous paragraph. As far as Parmesan is concerned, there is only one solution, that is, if possible, it is better to avoid it or freeze only the pesto without this cheese. All of this is not a significant sacrifice; in fact, to achieve a flavour that is nearly identical, simply add the cheese right before serving.

Be mindful of the containers as well. How much pesto you intend to recover at each defrosting will determine the answer. You can place it in hermetically sealed jars if there is a significant amount. Some people put it in glasses covered with tin foil, but I do not recommend this method as it does not guarantee a seal worthy of the name. If the quantity is minimal, perhaps corresponding to a single portion, you can use ice cube containers covered with cling film.

Another tip has to do with the way you fill the containers: fill them as much as possible, as contact with air affects the organoleptic profile and alters the composition of the food, making it more watery in the long run. One tip is to apply a very thin layer of oil, which acts as an insulator. In this way, the pesto will last for about three months.

It is not recommended to go beyond this period of time, given the consequences on the biochemical level and also on the taste. It is also important to pay attention to the defrosting process. The advice is to put the pesto in the fridge and wait for a few hours. Another option is to use the microwave’s thaw feature, but doing so runs the danger of making the pesto overly thin. Add the Parmesan to the pesto after it has thawed.

Vacuum preservation

A little-known preservation method, at least when it comes to sauces, is vacuum packing. In reality, it is the most long-lasting method, although it does not guarantee perfect preservation of the aroma, scent, and taste. Anyway, the process is not difficult. The pesto must be poured into jars and sealed tightly. Then immerse the jars in boiling water for long enough to determine the hermetic seal.

In fact, that is precisely the signal that suggests creating a vacuum inside the container. Some suggest spacing out the jars with tea towels during the “boiling” phase. The aim is to avoid impacts, which could alter the taste and consistency of the pesto. How long should the boiling phase last? For an average-sized jar, it takes about 20 minutes.

After boiling, all that remains is to place the jars in a dry place away from sunlight. Thanks to this method, the pesto remains “intact” in terms of consistency. The flavour does, however, undergo some changes, but not necessarily for the worse; in fact, many even prefer post-vacuum pesto. The storage time, if you opt for vacuum, is about five months.

Pesto in the Refrigerator

Storing pesto in the refrigerator is possible, but there are some important considerations to keep in mind:

• Short shelf life: Pesto has a relatively short shelf life in the refrigerator, usually about two to three days. After this time, the pesto can start to develop an acidic taste and lose its freshness.
• Contamination: Pesto is a sauce made from fresh ingredients, such as basil, garlic, and cheese. These ingredients can become a breeding ground for bacteria if not stored properly. Bacterial contamination can cause food safety issues.
• Botulinum toxin: Improperly storing pesto in the refrigerator can promote the growth of botulinum toxin, which is dangerous to human health. Therefore, it is important to store pesto properly and carefully monitor its freshness.

Here are some tips for storing pesto in the refrigerator more safely:

• Airtight container: Transfer the pesto to an airtight container or glass jar with a tightly sealed lid to minimise contact with air.
• Cover with Oil: To prevent oxidation of the pesto, cover the surface of the pesto with a thin layer of extra virgin olive oil. This helps create a protective barrier.
• Labelling: Label the container with the preparation date so you can track the storage time. Remember to consume the pesto within the recommended period.
• Proper temperature: Keep the pesto in the refrigerator at a constant temperature of 4°C (40°F) or below. Do not leave the pesto at room temperature for long periods.
• Checking freshness: Before consuming pesto stored in the refrigerator, check its appearance, smell, and taste to make sure it is still good to eat. If it shows signs of deterioration or has an unpleasant odour, it is best to discard it.

Alternatively, you can also consider storing pesto in small portions in the freezer. In this case, the pesto can be frozen for a longer period of time without losing too much quality. Remember to follow food safety guidelines when storing pesto and consume it responsibly.

Choosing the ingredients and the preparation

How do you store homemade Genoese pesto? In reality, preserving pesto starts beforehand, that is, with preparation. Making pesto a certain way lays a crucial foundation for preservation that honours the sauce over time. Making pesto at home is quite simple. It is accessible to everybody.

Let’s just consider basil. This ingredient must be fresh and untreated. It’s not a difficult requirement to meet; after all, it’s enough to grow the plant on the balcony to ensure you have basil suitable for pesto. The basil plant is one of the most versatile and boasts an almost extreme capacity for adaptation.

The best option for obtaining an artisanal pesto is to use a marble mortar. Another trick concerns the phase preceding the passage in the blender, which must be very fast. There are those who cut the basil leaves, or perhaps mince them. In reality, it is better to pour the leaves into the blender as they are. However, you must pay maximum attention to cleaning to reduce the possible bacterial load, which proliferates during sudden changes in temperature.

I often replace the classic pine nuts with Siberian cedar pine nuts in my dishes. Siberian cedar pine nuts: they help us feel good. We saw the rise of the century’s saltiest food, bagged French fries, in the 1990s. They found the greatest gratification in the need to savour something that seemed light, crisp, and delicious.

Satisfying the palate, they still prove to be destructive for our body, not only because of the cooking method, i.e., frying, but also because of the high fat content they contain.

Thankfully, the need for a healthy and authentic diet is growing among people of all ages today with such remarkable vigour that it is shifting preferences towards alternative kinds of snacks, with dried fruit coming in first.

How to make pesto? Here are some ideas for an alternative pesto!

Carrot pesto. This is a special condiment that revisits the traditional pesto recipe but offers a variant that is completely different in taste, nutritional values, and consistency. Obviously, it must be made with carrots, which are among the most loved vegetables ever. They are a real mine of beta-carotene, a substance that promotes the production of vitamin A. At the same time, they contain enormous doses of vitamin C as well as fibre, potassium, and other mineral salts. The caloric intake, however, is completely negligible.

Cauliflower pesto. The procedure is actually quite different from that of the classic pesto. Firstly because the basil is missing, and secondly because the cauliflower must be blended after being slightly blanched and fried together with the onion and other vegetables. Additionally, the cauliflower pesto needs to be well blended with cream in order to give the dish more body. For the rest, there is really little to say; in fact, all that remains is to season the pasta with this special pesto and enrich everything with a little marjoram before serving.

Fresh broad bean pesto is an excellent alternative. One of the advantages of pesto, in fact, is the margin of discretion it allows to those who want to experiment, perhaps by adding new ingredients or replacing traditional ones. In this instance, we should talk about addition rather than substitution; in truth, the recipe is comparable to a typical wide bean pesto. As a result, the pesto has a rich, complex flavour that can improve and enhance food from an organoleptic perspective.

A delicious, vibrant, and intriguing substitute for traditional basil pesto is pepper and tuna pesto. As a result of the partially distinct technique, it is actually an alternative to a certain quality. The elements themselves force a shift in viewpoint, after all. In contrast to traditional pesto, the recipe’s primary ingredient—the peppers—must be cooked first. Additionally, spreadable cheese is used in place of the shredded cheese in the original recipe.

Some other delicious pesto variations

Zucchini pesto. Pesto with zucchini. This pesto is unique; it’s more delicate, sweeter, and most importantly, dietetic. Many of you already know that zucchini is among the least caloric foods in nature, so it is worth trying this variation. Additionally, the cannelloni’s unique visual impact—a stunning shade of bright green—is attributed to the zucchini pesto. Obviously, since we are still talking about pesto, basil is also present, but it does not overshadow the other ingredients.

Turnip leaf pesto is an original dish that can be a source of inspiration for many dishes. You can use this pesto to flavour bruschetta, perhaps obtained by toasting some Laterza bread. The appetiser will be ready in an instant and have a simply divine flavour, to be enhanced with a drizzle of raw extra virgin olive oil, always from Puglia, obviously.

Sage, almond, and pecorino pesto. Sage pesto is very good and not excessively heavy. Compared to the classic basil pesto, it has a more intense aroma and a more delicate flavour. Sage goes very well with almonds and pepper. Together, they achieve a perfect balance, which satisfies the palate but also the eyes. In fact, sage, almond, and pecorino pesto stand out for their beautiful bright green colour.

Black cabbage pesto: it is a great idea to make it in advance so that it is nice and ready when we want to create some dishes based on this special variety of cabbage that is so widespread in the Tuscan territory. It is a highly sought-after vegetable, appreciated for its nutritional characteristics and for its ability to be used in a thousand ways. An alternative to basil pesto, which, although good and healthy, certainly does not stand out in terms of originality!

This pesto can be used to enhance first courses, side dishes, second courses, and appetisers in a creative and unique way, making it a legitimate ally for the health of the heart, brain, and bones.

Pesto Trapanese is a traditional Trapani condiment that has very old roots. It was brought to the port of Trapani by some Genoese ships from the East centuries ago, when they carried their customary Ligurian agliata, which is made with walnuts and garlic. The Trapani people gave origin to this pesto alla trapanese by adding characteristic ingredients from their homeland, such as tomatoes and almonds, to this highly tasty dish.

Lovage pesto has a certain exotic character. The credit goes to the presence of Siberian cedar pine nuts, which replace the classic pine nuts. This type of ingredient is not very common but can be found relatively easily. With its flavour, it is well worth it. In actuality, cedar pine nuts have a lot more distinct flavour than ordinary pine nuts; they taste just like “normal” pine nuts but can stand out among the other ingredients (without overpowering them).

Numerous concepts for a wide range of tastes

Kale pesto, a tasty and healthy variation of one of the most famous traditional recipes of Italian cuisine. Discovering it means learning more about the benefits of an ingredient that is nothing short of unique, unfortunately often put in the background when you sit down to cook something good. I’m talking about kale, known in Italy as curly cabbage, and much more appreciated in the USA, where they have recently established a national day dedicated to its extraordinary beneficial properties.

By opting for escarole pesto instead, we can incorporate a significant amount of vital nutrients, like vitamins A, C, and B, into our meals. This means that we are dealing with a food capable of strengthening bones, eyes, muscles, the immune and vascular systems, and of helping the body to absorb iron, produce collagen, and stimulate tissue formation. And not just that! Your guests who are nickel-intolerant will appreciate it!

You have no clue how valuable a quality Genoese pesto could be in your pantry. Are your kids attending college? Jars of sauces, pestos, or premade sauces are the most welcoming gift you could give them! We are aware of the onerous challenges that come with university life—the first few years away from home, studying, and work obligations. Genoese DOP basil works best for this recipe.

The desire to prepare and eat healthily is frequently the first thing to vanish under these circumstances. What do you do, then? Get rid of fast food, pizza, and premade meals. Originating in Ligurian cuisine, this dish has gained international recognition.

I couldn’t mention them all, but there are a tonne of additional ways to make pesto on the website. And you won’t be disappointed by any of them! It goes without saying that the pesto with basil is still the best of all. The tart with pesto, potatoes, and green beans is one of the recipes my granddaughters frequently request.

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