Speaking of pesto comes to mind immediately Liguria (Italy): it is in this beautiful region that, with great care, is born this sauce that is even said to be an aphrodisiac. Pesto is a cold sauce, synonym and symbol of Genoa in Liguria, which for decades is among the most widely known sauces in the world.
The first traces of pesto we find them even in 800 and since then, the recipe has always remained the same, at least in the home preparation. To do the real Pesto Genovese takes a marble mortar and a pestle and … a lot of patience. Like any traditional recipe, every family has its own recipe for pesto sauce, the one that we propose in this recipe is that of the Consortium of pesto.



2 Cloves of garlic

50 g of Basil Leaves

6 Tablespoons of Grated Parmigiano Reggiano

2 Tablespoon of Grated Pecorino

1 Tablespoon of Pine Nuts

100 mL Extra Virgin Olive Oil

Unrefined Sea Salt


To prepare the pesto sauce should be first noted that the basil leaves are not washed, but clean with a soft cloth, and whether it’s Ligurian basil or Genovese, narrow-leaved (and not the southern leaf large, which often has a mint flavor). Start preparing pesto placing peeled garlic in a mortar together with a few grains of salt. You begin to pound and when the garlic will be reduced in cream, add the basil leaves along with a pinch of salt, which will serve to better crush the fibers and maintain a beautiful bright green color crushed, then, basil against the walls of rotating the mortar pestle from left to right and simultaneously rotate the mortar in the opposite direction (from right to left), taking it by the “ears”, or the 4 rounded protrusions that characterize the mortar same, keep it up until the basil leaves will not come out a bright green liquid , at this point, add the pine nuts and start to pound for reducing cream. Add the cheese a bit ‘at a time, stirring constantly, which will make it even more creamy sauce, and finally the extra virgin olive oil that will pour in, stirring constantly with the pestle. Mix the ingredients well until you have a smooth sauce.

To obtain a great Genoese pesto, the basil leaves must necessarily be dry, and should not be wrinkled minimally, since the rupture of vesicles containing the essential oils on the upper part of the leaves, would cause the oxidation of the color and aromas, making pesto dark green and herbaceous aroma.
To prepare the pesto sauce, used oil and sweet ripe because the latter, as well as act as a solvent for the aromatic substances, guarantees perfect amalgam, enhancing the aroma of basil and mitigating the spicy garlic.