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Passport & Plate - Authentic Genovese Pesto

Italy | Thursday, March 5, 2015 | 1 photos

Ingredients
Fresh Basil
High Quality Italian Extra Virgin Olive Oil (preferably Ligurian)
Pine Nuts (preferably from the Mediterranean)
Coarse Sea Salt
Fresh Garlic
Pecorino Romano

 

How to prepare this recipe
These instructions for preparing authentic Genovese pesto are from this website: http://www.italymagazine.com/featured-story/recipe-pesto-alla-genovese

Wash the basil in cold water and set aside to dry on a towel.
In the mortar, crush the cloves of garlic with a few grains of salt until the garlic has softened. Begin adding basil leaves (but don't add all at once!)
The essential oils of basil are stored in the veins of the leaves. For the best taste, you must be careful not to tear or shear the leaves. Use a gentle circular motion, slowly crush the basil by moving the pestle around the edges of the mortar.
When you notice a bright green liquid being drawn from the leaves, it is time to add the pine nuts.
Once softened, add the cheeses, and finally the olive oil in a very thin stream.
Preparation should take place at room temperature and the sauce should be served immediately to avoid oxidation. So pour it over the pasta, possibly linguine or strozza preti, and enjoy!

 

The story behind this recipe
My husband and I stumbled upon a tiny little restaurant in Santa Margherita, a little town just outside of Portofino while we were on our honeymoon. The restaurant didn't look like anything special and we almost left, but our hunger got the best of us - thankfully! We asked the waiter what he recommended and he insisted we try their pesto. It was such a classic, humble meal; just some pasta with sauce, but it was hands down one of the best things I have ever eaten. When we got home I spent quite a bit of time trying to recreate the dish, and this recipe is the closest I've gotten. It's not quite as good, but it's a close second until we can visit Italy again!