The recipe for pesto, as we know it, dates back to the mid-nineteenth century. But this condiment was born from the fact that Liguria is traditionally the cradle of aromatic herbs. The use of aromatic herbs for Ligurians is a tradition which has its origins in the Middle Ages, with different habits, according to social categories: rich people used to season their banquets with refined spices, whereas poor people used it to flavor soups not too tasty. This ancient tradition seems to have given origin to pesto, a cold condiment obtained by basil.

As said, the original recipe is believed to be dated back to the second half of the nineteenth century; the first one to mention it seems to be a renowned gastronome of that time, Giovanni Battista Ratto, in his work, La Cuciniera genovese. Pesto is a classic Italian pasta sauce made from basil, garlic, EVOO, pine nuts, Parmigiano-Reggiano cheese, Pecorino Cheese, typically blended in a marble mortar with a wooden pestle. This is my Spring-inspired version with asparagus and pistachios. Quick and easy to make, this sauce can be tossed over any shape of pasta.

Ingredients

12 ounces spaghetti

1 bunch fresh asparagus, washed and trimmed

1/4 cup raw pistachios

1 clove of garlic

1/3 cup Parmigiano Reggiano, freshly grated

Extra Virgin Olive Oil, as much as needed

Salt and pepper, to taste

Directions

Boil the asparagus in a large skillet filled with salted water until tender, then drain with a slotted spoon and reserve some of the cooking water.

Cut the asparagus into small pieces, add the garlic, pistachios, Parmigiano cheese, olive oil, salt, and pepper, cooking water, and blend with an immersion blender until very creamy and smooth.

Boil the spaghetti in a large pot of salted water until “al dente”.

Drain and toss the spaghetti with asparagus pesto.

Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.

Ale Gambini – www.aqueeninthekitchen.com