""The second you change any ingredient in pesto, it is no longer considered the traditional pesto alla genovese," he explains in an exclusive interview with Tasting Table. However, Parisi isn't totally opposed to putting a twist on tradition - the chef grew up watching his grandparents experiment in the kitchen. In fact, he believes that adding seaweed to pesto could enhance the flavor of the sauce."
""It could also be fun to do some cross-fusion with Italian and Japanese dishes," he suggests. The briny flavors in seaweed lend the pesto some savory depth. However, to achieve this, Parisi recommends making a few changes to the staple ingredients in pesto. "I'd also look to cut the olive oil with a neutral-flavored oil so the seaweed flavors are more pronounced and not as hidden by the olive oil," he states."
Traditional pesto uses basil, pine nuts, Parmagiano Reggiano, garlic, and olive oil. Seaweed can be added to pesto to introduce natural salts and increase umami, making the sauce especially suited to pasta and seafood. Different seaweed varieties have distinct flavor nuances; nori brings bright briny and fishy umami appropriate for seafood preparations. To let seaweed flavors shine, replace part of the olive oil with a neutral-flavored oil so the seaweed is not masked by olive oil. Seaweed pesto invites cross-fusion between Italian and Japanese cuisines, encouraging experimentation while recognizing that deviations move away from traditional pesto alla genovese.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]