Aug 2, 2018
Dafne Viaggi

Pesto Genovese

Discover the secrets of the true pesto sauce ….. a great “Food Experience” that will make you discover the green side of Genoa!
The magnificent 7 of Pesto are the tipycal ingredients needed for the recipe:
– 4 bunches of protected designation of origin Genoese basil (70 g of basil leaves),
– 40 g of parmesan cheese,
– 20 g of Sardinian pecorino cheese,
– 30 g of pine nuts,
– 2 Vessalico garlic cloves (a Slow Food presidium),
– 10 g of coarse salt
– 80 cc of protected designation of origin Riviera Ligure extra virgin olive oil.
Wash and dry the basil leaves with ah hand towel, taking care to not crush them.
Put the garlic and some grains of coarse salt in the marble or stone mortar and crush it all with a “pestle” made by olive-tree wood.
Add the dry basil leaves, the pine nuts and the two grated cheeses. Work it all to get a homogeneous mixture. Dilute with a dash of oil.
Pour into a bowl, amalgamate with the remaining oil with a wooden spoon and then try it!


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