Is Pesto Always Made with Basil?

The traditional image of pesto is a vibrant, green sauce drenched in the aroma of fresh basil. However, while basil is the quintessential ingredient in pesto, particularly in the classic recipe originating from Genoa, it is not the sole superstar of the pesto family. There are endless variations that use different herbs and greens, each bringing its own unique flavor and texture to this beloved Italian condiment.

Variations of Pesto: Beyond Basil

It is perfectly acceptable and even encouraged to experiment with different herbs and greens to create your own version of pesto. For instance, the Trapanese style of pesto uses tomatoes and almonds, omitting pine nuts and often incorporating basil, while spinach or kale pesto substitutes the traditional basil with these leafy greens, offering a different flavor profile. Cilantro pesto is another unique twist, using cilantro instead of basil to add a distinctive taste. These variations demonstrate the versatility and adaptability of the pesto concept, which is essentially about smashing ingredients to achieve a paste-like consistency.

Historical Context and Flexibility

While the ubiquitous green Genovese pesto has become synonymous with basil, it is important to note that until relatively recently, there was no strict recipe for this condiment. According to John Dickie's book, Delizia!, during the early days, pesto was made with a variety of ingredients, including parsley and onions. It wasn't until more recent times that basil became the dominant and most recognized ingredient. This shift reflects the evolution of culinary practices and the influence of regional and contemporary tastes.

The Debate on What Truly is Pesto

The debate over whether other herbs can replace basil in pesto raises interesting questions about the essence of pesto itself. While some purists argue that pesto is inherently made with basil, others take a more flexible approach. From a practical standpoint, any sauce that contains a mixture of smashed ingredients—typically including nuts, cheese, garlic, and a primary herb—can be considered a pesto-like sauce, even if the herb is not basil.

It's worth noting that the term "pesto" is not trademarked, allowing chefs and food enthusiasts to experiment and innovate. You can use any herb of your choice, and as long as you follow the principle of blending the ingredients into a paste, you can call your creation pesto. However, if you deviate too far from the traditional basil-based version, your dish might not be considered pesto by strict definitions.

In summary, while basil is the traditional and most common ingredient in pesto, there is certainly room for creativity. Whether you choose to use basil, another herb, or even a combination of greens, the core idea of pesto remains the same: a delicious, versatile sauce that can be adapted to suit your personal tastes and cooking preferences.