Fresh Pesto with Burrata and Roasted Cherry Tomatoes

Fresh Pesto with Burrata and Roasted Cherry Tomatoes & Meagan Johnson Interview. – Easy Homemade Pesto Sauce. Pesto is a traditional Italian sauce originating from Genoa in the Liguria region. It’s known for its vibrant green color and rich, herbaceous flavor. #pesto #italianfood

Our guest for “Cooking with Milwaukee Community Leaders” is Meagan Johnson. She is the Exec Director of Milwaukee Diaper Mission. Meagan is also a member of the Milwaukee Business Journal 40 under 40. Meagan shows us how she makes fresh pesto with Burrata and roasted cherry tomatoes.

You can also listen to the podcast version of this interview and cooking episode –

Fresh Pesto with Burrata and Roasted Cherry Tomatoes

The classic fresh pesto ingredients include fresh basil, garlic, and toasted pine nuts. Add Parmesan cheese (Parmigiano-Reggiano is best), salt & Pepper, and extra-virgin olive oil. These ingredients are traditionally ground together in a mortar and pestle to make pesto.

Today we are using a food processor. The result is a thick, creamy sauce. It can be used in various dishes, such as pasta, sandwiches, and soups. It also serves as a topping for meats or vegetables. #cookingshow #pesto #italianfood

Fresh Pesto History

Pesto is a classic Italian sauce that has a rich history dating back several centuries. Here’s a brief overview of its origins.

The notion of crushing herbs and nuts together with garlic and olive oil has ancient Mediterranean roots. Romans, Greeks, and Egyptians all had similar preparations, but not the same as modern pesto.

The recipe for pesto is linked with the city of Genoa, in Liguria, Italy. The word “pesto” itself comes from the Italian verb “pestare,” which means to crush or grind.

The earliest known recipe for pesto goes back to the late 19th century in Giovanni Battista Ratto’s “La Cuciniera Genovese.” This recipe included basil, garlic, Parmesan cheese, and pine nuts pounded together with a mortar and pestle.

Pesto gained popularity in the 20th century with the increased availability of ingredients and the rise of Italian cuisine worldwide. Over time, variations of pesto have emerged. These incorporate different herbs like parsley or arugula. They also use different nuts like almonds or walnuts and variations in cheese choices. But we are staying true to the classic recipe for Pesto.

Pesto is widely enjoyed beyond Italy, featured in pasta dishes, sandwiches, salads, and even as a marinade or dip. Commercially produced pesto sauces are available in supermarkets worldwide. Nonetheless, purists argue that freshly made pesto using a mortar and pestle offers unmatched flavor.

Burrata Cheese

Burrata is a soft, fresh Italian cheese made from cow’s milk. Its outer shell resembles fresh mozzarella. The delightful surprise lies inside: an ooey, gooey mixture of cream and small cheese curds. This decadent cheese originated in southern Italy in the early 1900s. Ever since, burrata has been a key ingredient in Italian dishes like pizza, pasta, and Caprese salads.

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If you like this recipe for Fresh Pesto with Burrata and Roasted Tomatoes then you should try our recipe for Mango Black Bean Salad

Cooking Secrets for Men in the News

Cooking with Milwaukee Community Leaders was featured in “Milwaukee Magazine” May 2023 edition, called “Civic Gastronomy”. Here is the link – https://www.milwaukeemag.com/this-cooking-show-features-milwaukee-community-leaders/.

Then a few days later, they were discussing me on the radio. It is a local Foodie show – “This Bites”. My series “Cooking with Milwaukee Community Leaders” is in the first few minutes of the show. https://radiomilwaukee.org/podcast/this-bites/2023-05-26/milwaukee-celebrity-cooking-show.

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Shepherd Express (Milwaukee) article on our Cooking with Milwaukee Community Leaders show – you can read that article here.

Good Counsel HS (My Alma Mater) Magazine article about Cooking Secrets for Men, You can read that article here.

Meet Charlie DeSando – “Voyage Tampa” article, which you can read here.

CanvasRebel Magazine Interview, which you can read here.

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