Genoese pesto
Used mainly as a pasta sauce, pesto is also excellent spread on slices of salad tomatoes, on crostini (toasted or crispy slices of bread) or added to soup.
The
Ligurian cuisine has introduced one of its most famous sauces into Italian gastronomy:
pesto alla genovese
Preparation and ingredients:
The main ingredient for pesto alla genovese is basil (3 bunches for 4 people), but also garlic (one clove), pinenuts (1 tablespoon), cheese, and finally a good quality virgin olive oil guarantees the unique flavour of this sauce.
Traditionally, a marble pestle and mortar were used to grind the ingredients but today the quickest way is to use a food processor.
Blend the various ingredients together paying attention not to set too high a speed which might overheat the oil and cook the basil leaves.
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