In breve
The dish in short
- Young, small leaves of Basilico Genovese PDO, with garlic, pine nuts and coarse salt.
- Parmigiano Reggiano and pecorino, both PDO, and extra virgin olive oil.
- Worked with a gentle circular motion, never pounded hard; the mortar is best, though a blender is accepted.
- Only the seven ingredients: no ricotta, cashews or seed oils.
Il video, Genova, Liguria
Pesto alla genovese
The video: Genoese basil pesto
Genoa's sauce of basil, garlic, pine nuts, two cheeses and olive oil, worked in a marble mortar. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 23 min
- Cooking
- 25 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 9 steps, as in the recipe.
Altri video
