Pesto alla Genovese

When one thinks of pesto, he definitely thinks of Liguria with Pesto alla Genovese. This sauce appears right in this region of Italy and it’s a must to taste it during your trip on Liguria. The pesto is a so-called cold sauce, a synonym for the entire Genoa and Liguria region and famous worldwide for the past few decades. The first written documentation about it is from the 17th century, and since then the recipe has remained unchanged, at least in the art homemade pesto. To have a real pesto you will need a marble mortar and ... And a lot of patience. For a homemade pesto there should be the basil leaves, several bouquets of not washed small-leaves basil, wiped only with a soft clean cloth. These leaves are then put in the mortar and done with a few grains of coarse salt and two garlic cloves with circular movements until a lush green puree. Only then add a teaspoon of the pine and mix everything to a homogenous mass. Only now there are 3 spoons of freshly grated Parmesan cheese and as much pecorino - sheep's cheese - added and stirred again to a fine mass. The conclusion of oil droplets is a good way to do everything right in a beautiful green, after fragrant basil, cream.

Using mortar instead of a mixer is preferred especially the plastic one because metal prevents the proper release of the basil flavors. Moreover, it should be used on the smallest level so that the cream is not heated, and so the aroma flies.

To receive a really good Pesto alla Genovese you should make sure that the leaves really dry. If they need to be washed, you should dry them well. It also should be, in any case cold-pressed, good oil, since its quality heavily influences the end aroma of pesto alla Genovese. Try it once in your own accommodation, apartments or in a restaurant. Buon appetito!