Pesto

Originally from Genoa (Italy), pesto has its name from the Italian word "pestare." It means "to pound or crush." For hundreds of years, this sauce was made by pounding the ingredients in a mortar and pestle. It dates back to Roman times when Genoans would crush walnuts with garlic and herbs.

The most widespread pesto variety is now cooked by "crushing" basil, garlic, nuts, olive oil, and some hard cheese in a food processor or blender. Using a mortar and pestle is fun, but the modern way is much easier.

The sauce is also valuable because of its nutritional value. Pesto isn't generally consumed in immense amounts. But it contains 33.1 milligrams of Calcium, 36.8 milligrams of Phosphorus, 31.8 milligrams of Potassium, and 9.76 milligrams of Magnesium. Such a micronutrients combination forms a general picture of the following health benefits:

• Has antioxidant properties
• Has cardiovascular benefits
• Lowers cholesterol
• Helps with weight management

Homemade pesto can be stored in an airtight container in the fridge for up to 5 days.