The 8 Best Pestos in Mexico City
By: Maria Perez
Published on: March 14, 2019
A pesto is a sauce that originated in Genoa, Italy. It is traditionally made with basil leaves, pine nuts, garlic cloves, parmesan cheese and olive oil. The word “pesto” actually comes from the Italian verb “pestare”, which means to pound or to crush.
This sauce is also used as a pasta dish and can be served as an appetizer or main course. It’s famous for its rich flavor and simplicity of ingredients. In Mexico City there are many great places where you can enjoy this dish so we’ve made a list of our top 8 picks!
According to a recent survey of the best pestos in Mexico City, these 8 stand out among the rest.
1. Mexican Almond Pesto (Pesto Mexicano de Almendras) – A rich, thick pesto made with toasted almonds, parsley, garlic, olive oil and pecorino cheese.
2. Mexican Cheese Pesto (Pesto Mexicano de Queso) – A creamy pesto made with pecorino cheese, toasted almonds, garlic and olive oil.
3. Mexican Mushroom Pesto (Pesto Mexicano de Hongos) – A spicy pesto made with mushrooms, chili peppers and garlic.
4. Mexican Chicken Pesto (Pesto Mexicano de Pollo) – A spicy pesto made with chicken, chili peppers and garlic.
5. Mexican Basil Pesto (Pesto Mexicano de Albahaca) – A flavorful pesto made with basil, garlic and olive oil.
6. Mexican Cilantro Pesto (Pesto Mexicano de Cilantro) – A creamy pesto made with cilantro leaves and stems, lime juice, garlic and olive oil.
If you’re a fan of pesto, you know that there are many different types. Some are made with nuts, some without and others are made with different types of cheese. Here we’re going to tell you where to find the best in Mexico City:
1. Casa Barroso
2. La Pastaria
3. La Pesto
4. Pasta y Pesto
5. Pesto Italiano
6. Osteria del Campiello
7. Fiamma Ristorante
8. The Butcher Shop
I had a hard time narrowing down my top 8 pestos in Mexico City, but here they are, in no particular order.
1. Salsa Cruda
This is a very common Mexican sauce that is made up of tomatoes, onions, garlic, cilantro and jalapeno pepper. It’s delicious on enchiladas, burritos and tacos.
2. Salsa Verde
This salsa verde is made with tomatillos (a green tomato-like vegetable), cilantro and jalapeno pepper. It’s great with chicken, fish or pork dishes.
The most popular Mexican sauce of all! Made of avocados, onions, tomatoes, cilantro and lime juice. The secret to a great guacamole is to use ripe avocados; if they’re not quite ripe enough you can add some lime juice to speed up the ripening process. Guacamole tastes best when served immediately after it has been made so don’t wait too long before eating it! You can also use this recipe for guacamole as an appetizer dip with tortilla chips or vegetables like carrots
This green, cheesy sauce is the great unifier of the Italian region of Liguria. Why? Genoese merchants brought their beloved pesto with them to Mexico City in the late 1800s and early 1900s, where it has been adapted in various ways.
Typically, pesto is made with basil, garlic, pine nuts, Parmesan cheese and olive oil. But in Mexico City, you can find a wide range of pestos that put a local spin on the original. Here are eight of our favorites:
1) Basil Pesto
Basil pesto is one of the most common types of pesto. It’s made from fresh basil leaves combined with garlic, Parmesan cheese and olive oil. The ingredients are blended into a paste and served over pasta or other dishes. Mexican basil pesto often includes cilantro instead of pine nuts for a lighter taste.
2) Avocado Pesto
Avocado pesto is made from avocado leaves mixed with Mexican crema (a type of sour cream), garlic, sesame seeds, cilantro and olive oil. The sauce is commonly used in tacos al pastor (tacos made from pork marinated in pineapple).
3) Red Pepper Pesto
Red pepper pesto is
Aioli is a simple sauce of garlic, olive oil, and lemon juice. The Mexicans say it’s Greek. I think it’s Catalonian. Either way, it has been adapted to fit into the Mexican kitchen. Every chef has his own recipe, which he claims is the best. They all seem more or less the same to me: a little garlic, some lemon juice, and a lot of olive oil. Some of them are more pungent than others; none is particularly spicy.
The pesto that you’re most likely to encounter in Mexico City is made with green beans. It’s not exactly like Italian pesto: there’s no basil in it, and no pine nuts either (they don’t grow here). But the flavor is pretty similar–it’s very garlicky, with a strong but not overwhelming herbaceousness.
Aioli can be used as a dip for tortilla chips or toast points; as a condiment for boiled potatoes (my favorite); or as an ingredient in other dishes like shrimp scampi or chicken cacciatore.
1. Pesto Pasta with Grilled Chicken
2. Pesto Pasta Salad with Tomatoes, Cucumbers and Corn