Ciao, eine Sache hier in Neuseeland ist, dass es viele Gerichte gibt, die behaupten, mit Pesto gewürzt zu werden. Ich mag sie nie, weil all das Pesto, das ich in Neuseeland ausprobiert habe, wie ein Kräuter in einem Sauermakler (typischerweise Essig) und Öl ist. Oft wurden die Kräuter sogar getrocknet.
Warum gehen die Leute über das Pesto (als würden sie es so sehr lieben)? Ist der echte/authentische Pesto-Geschmack wirklich weltlich gut? Für mich scheinen einige gesundete Pesto auf Tomatenbasis, wie es die Dinge besser zu sein, besser zu sein.
Danke / Danke.
Bearbeiten: Um einige Kontexte viele bereitgestellte Pestos zu geben, die Essig enthalten, vermute ich, dass es die Haltbarkeit verlängern soll:
„Zutaten: Cashews (40%), Rapsöl, Basilikum (10%), Spinat, konzentrierter weißer Essig, Säuregulator (326), Parmesankäse (3,2%) (enthält Milch), Knoblauch, Salz, Salz, Konservierungsmittel (202), Antioxidant (300), Spice, Spice, Treces, Treces, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egg, Egei, und anderer Nuss.
“Ingredients: Basil (30%), Canola Oil , Garlic Paste (Water, Dehydrated Garlic, Salt, Acidity Regulator (260. Note: 260 = vinegar), Canola Oil , Vegetable Gum (412)), Parmesan Cheese (Milk, Salt, Cultures, Animal Rennet, Lipase), Olive Oil, Fresh Garlic, Pinenuts (0.8%), Salt, Emulsifier (471), Säureregulatoren (260 = Essig, 270 = Milchsäure), Konservierungsmittel (223 (Sulfite)), Kräuterextrakt ”
„Zutaten: Wasser, Sahne (40%) (Milch), neuseeländischer Parmesan -Käse (5%) (Milch, Salz, Kulturen, Enzym), Maisstärke, Basilikum (3%), Käsepulver (Milch), Knoblauch, Salz, Spinatpulver, schwarzer Pfeffer“
Question from an ignorant foreigner: why do people love pesto?
byu/kiwigoguy1 initaly
Von kiwigoguy1
14 Kommentare
Nope. Italian here and I don’t like pesto. It’s so much widespread in the rest of the world because it’s really cheap to make and buy.
It’s a tricky question to answer. The Anglo-Saxon world likes to use pesto differently from us. We use pesto mostly as a finishing sauce for simple starch based dishes, whilst they commonly like to cook and and pair it with relatively complex flavors which tend to drown the delicate flavor of the sauce.
You are correct in stating that it really needs fresh ingredients to shine. Also the main component in it, olive oil, needs to be high quality.
I think it’s difficult to make a good pesto. Many of those you find passed off as pesto are actually pale imitations.
It depends on what Pesto you ate. Most or almost all commercial Pesto sucks. If you want to eat good Pesto you have to make it at home with fresh Basil and believe me it’s a whole different thing.
Also the recipe you’re hinting at is quite unlike proper Italian pesto (at least the “genovese” variety which is the most common), in that it’s made with fresh and high quality ingredients and no souring agent. Typical ingredients are fresh basil, extra vergin olive oil, pine nuts, grana or pecorino (salty/dry cheeses), fresh garlic, salt. Sounds like I wouldn’t like the pesto you’re used to either
Having lived in Germany and the UK for many years, my guess is that the pesto you have over there has nothing to do, flavor-wise, with the real fresh thing.
It’s a bit difficult then to say whether your statement would be true even if you were to try the real thing. I myself wasn’t a big fan of ready made pesto in the UK, but love the fresh, homemade pesto my mum makes. They don’t even compare.
By the way basil pesto is a very simply recipe and it can be prepared fresh at home in 5 minutes, you can accompany to pasta (as a sauce). If you’re feeling bored, you could give it a try at home and it would be the ultimate test. Maybe it turns out you don’t like the real thing either, and then well. It’s just a matter of taste. Here’s a recipe, you can use your browser’s translation https://ricette.giallozafferano.it/Pesto-alla-Genovese.html
There’s extra-virgin olive oil in pesto but no vinegar. The quality of the oil already makes a big difference. Ready-made pesto also tends to be extremely sweet or extremely sour but they never really get it right. One reason is because fresh pesto is not cooked, but ready-made one has to be preserved in glass jars, and so it’s pasteurized, which alters the flavor.
Like italian the only pesto i like is the pesto make in Genoa .only there they are able to make propetly.
Vinegar is not even remotely related with pesto nor any souring agent.
The souring agent is usually vinegar or lemon something (they tell you is juice but I doubt is real juice) that they put to keep the color somewhat acceptable.
Real basil pesto is so delicate that is capable of changing color in less than half a hour so to make a desirable looking sauce they have to put something to prevent this.
Real pesto doesn’t have anything sour.
I mean if you have access to basil, pinenuts, oil and some Italian hard cheese you could do it yourself with a blender and taste it yourself.
(For all the genovese people, I know about the blender but I think is a better suggestion if someone may be a beginner, it would still better than store bought stuff)
Herbs with oil and vinegar is known as salad dressing. Pesto sounds sexy. It’s Italian. Sexy sells. Italian sells. It’s just a low effort attempt to take your money.
Why do people love pesto? Because it packs a flavour punch. If it’s pesto alla genovese, it combines fresh basil, pine nuts, extra-virgin, olive oil, garlic, parmigiano reggiano, pecorino sardo, and salt. That’s a very different flavour profile than the salad dressing in NZ they pass off as pesto.
There is a huge difference in flavour and aromas between dried basil and fresh basil.
There are different kinds of pesto but the one I mention is the default pesto unless otherwise specified.
I think we aren’t talking about the same thing and the word Pesto is used for different sauces abroad
fresh pesto and ready-made pesto are really two completely different things. one might think it’s like frozen pizza being a worse version of pizza, but it’s an entirely different flavour. it’s like apples to pears
Genovese here; if you try the real pesto, you understand
Often abroad they use pesto in places where it shouldn’t be… Imho making a sandwich and spread pesto all over the bread is not a great idea, whenever I are something like this I’ve been burping garlic for hours