The original recipe of Genoese Pesto

After talking about the characteristics for which we have chosen Genoese Basil for our spirits, we cannot fail to share with you the original recipe to which we wanted to give our products: the Genoese Pesto!

It is a recipe that tastes of sea, tradition, special and daily moments spent with family or friends around a set table.

Let’s start with the ingredients, you need:

  • 1 bunch of Genoese Basil
  • 80 ml of Ligurian extra virgin olive oil
  • 1 tablespoon of local pine nuts
  • 2 generous spoons of Parmigiano Reggiano DOP
  • 1 teaspoon of Fiore Sardo DOP pecorino cheese
  • 1 clove of garlic, preferably from Vessalico
  • Coarse sea salt to taste

You are ready?

Take the basil leaves, wash them and then dry them carefully.

Start crushing the garlic cloves, pine nuts and salt in a mortar. Then add the Genoese basil leaves, making a rotary movement with the pestle. When a bright green liquid comes out of the basil, add the already grated cheeses, continuing to pound to reduce to cream.

Finally pour in the extra virgin olive oil, continuing to mix with the pestle. Mix everything well until you get a homogeneous sauce.

All you have to do is prepare the pasta and enjoy your meal!