Pasta & Italian-American

Fettuccine Pesto in Los Angeles

Look for ribbons of tender fettuccine coated in a vibrant green emulsion of fragrant Genovese basil, crushed pine nuts, garlic, and aged cheese at Imperial Night Market in Downtown LA on Friday, Saturday and Sunday evenings, when a vendor is serving it. Free entry.

2300 E 15th St, Downtown LA · Free entry
Plan your visit Get directions
CATEGORY
Pasta & Italian-American
ORIGIN
Genoa, Liguria
PREPARATION
Tender fettuccine tossed in raw crushed basil, garlic, pine nuts, and Parmesan emulsion.
MARKET
Imperial Night Market, Downtown LA
HERITAGE

The origins of Fettuccine Pesto

Pesto originated in the city of Genoa within the Liguria region of northwestern Italy. While ancient Roman cooks pounded garlic and herb pastes known as moretum, the modern basil-forward formulation took shape during the nineteenth century, first appearing during the 1850s.

The name derives from the Genoese verb pestâ, meaning to crush or pound. Cooks traditionally grind fresh sweet basil leaves with coarse sea salt, garlic cloves, pine nuts, and extra virgin olive oil in a mortar, folding in grated Parmigiano-Reggiano and Pecorino.

Aromatic sweet basil and olive oil fragranceRich nutty depth from pine nutsSalty sharpness of aged sheep's milk cheeseBroad fettuccine ribbons holding herb emulsion

If you like Fettuccine Pesto

PASTA & ITALIAN-AMERICAN Fettuccine Alfredo View specialty → PASTA & ITALIAN-AMERICAN Penne in Pink Sauce View specialty → PASTA & ITALIAN-AMERICAN Garlic Bread View specialty → PACIFIC FUSION & STREET GRILLS Fresh Street Pastas Tossed to Order View specialty →

Frequently asked questions

What cheeses are used in traditional pesto sauce?

A blend of aged cow Parmigiano-Reggiano and sheep Pecorino is standard.

Sources