How To: Make Pesto
10:30 AM - 12:30 PM
NYC Upper West Side
The history: Pesto is thought to have predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum, which was made by crushing garlic, salt, cheese, herbs, olive oil and vinegar together. The use of this paste in the Roman cuisine is mentioned in the Appendix Vergiliana, an ancient collection of poems where the author dwells on the details about the preparation of moretum. During the Middle Ages, a popular sauce in the Genoan cuisine was agliata, which was basically a mash of garlic and walnuts. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented in the mid-19th century, when gastronomist Giovanni Battista Ratto published his book La Cuciniera Genovese in 1863.
In this class, you’ll learn all the necessary techniques, from selecting ingredients to prepping, chopping, grinding, and tasting! Using a mortar and pestle, you will start from scratch blending fresh ingredients with Acqua e Farina Extra Virgin Olive Oil, garlic, and other complementary seasonings.
Enjoy the finished dish paired with a glass of wine. Then, bring the pesto recipe and what you made home with you.
In this class, you will:
- Observe how to select, cut, mix the ingredients and take the next step with your hands on!
- Enjoy antipasto of bocconcini (small bites) paired with your pesto, and a glass of wine.
- Take home your pesto and the recipe