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I was surfing the web and, with great pleasure, I found this recipe posted by the NYT which finally corresponded to the Italian one. I was almost opening some champagne to toast to this great event when I noticed the comments.

Here you are the link, so you can see the page I’m talking about: https://cooking.nytimes.com/recipes/2653-basic-pesto?utm_source=sharetools&utm_medium=email&utm_campaign=website

The recipe is, as I told you, the right one to use, but some crazy readers, thinking they are Michelin-star chefs that can improve a world-famous classic recipe, wrote some incredible bul@@@@@s!

According to somebody, to make it perfect, you must add lemon juice and also blanche basil. Come on….

Another genial idea is putting kale instead of basil…. or putting walnuts or hazelnuts instead of toasted pine nuts.

Why do people are so opinionated to criticize and change this ancient and typical recipe? If you want to do your own sauce, give it a different name and don’t try to improve the authentic one. It would be nice learning from other cultures.

When I go abroad, I want to taste their flavours. I try to appreciate the authenticity of tastes and traditions. I don’t write on blogs “it’s better if” for what doesn’t belong to my culture! I would be ashamed of doing this. It’s a lack of respect. I repeat, make your own recipe! Don’t think you must improve other countries’ ones.

Please, go through the comments of this recipe and have a lough! You’ll find the craziest interpretations of our beloved pesto!!!

Note: Obviously, my posts haven’t any intention of offending anybody or of criticizing the goodness, quality and tastes of any dish or recipe. What I write is just a personal consideration concerning the adherence of the recipe to the Italian ones, considering local habits, usages and traditions. The mood of the blog can be ironic and sometimes sarcastic, but with no aim of disappointing anybody. If somebody feels offended or struck by my words, please don’t. Moreover feel free to write me and explain your point of view (public channels like this blog are best welcome). It would be a pleasure for me. My intention is a constructive and sincere exchange of opinions.