Liguria & Pesto alla genovese

Pesto alla genovese is an aromatic green sauce derived from Liguria – more precisely from Genoa. The traditional method of preparing it is kneading in a marble mortar, but more and more popular is the use of electric mills.

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It is important to use high quality ingredients, special attention should be paid to the oil. Pesto should not be heated in the pan, as the basil may be bitter. You also need to be careful that the garlic cloves are not bitter because they can spoil the taste of the whole sauce.
Pesto is readily available in stores and relatively cheap, but there is nothing better then home made, fresh Β aromatic sauce.

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4 bunches of fresh basil
100 ml extravergine oil
8 tablespoons of grated Parmesan cheese
2-3 cloves of garlic
15 g of pine nuts
a pinch of coarse salt
  1. Basil, wash and dry. Separate leaves from stems. Mash to the creamy consistence the first half of the basil leaves with half the garlic cloves.
  2. When the leaves are relatively well crushed, add the rest of the basil and garlic.
  3. When the leaves release the juice, add pine nuts.
  4. After a while add parmesan, olive oil and a pinch of salt.* 2 tablespoons of grated parmesan cheese can be exchanged for one tablespoon of pecorino romano grattugiato, or another spicy cheeseYou can mix pesto with pasta, pizza, pastas, salads, cheese and many more.
Liguria.
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Largest seaport in Italy. Genoa, Liguria, Italy, October ’14
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Genoa, Liguria, Italy, October ’14
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Levanto, Liguria, Italy, October ’14
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Manarola, Cinque Terre, Liguria, Italy, October ’14
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Vernazza, Cinque Terre, Italy, October ’14

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