As an unbeatable accompaniment to lasagne, gnocchi, or trenette, pesto is without doubt the most famous of the Ligurian sauces. There are many variations, with walnuts or pine nuts, with pecorino, (a seasoned ewes cheese), parmesan or prescinseua (a Genoese curd cheese) but it must contain Ligurian extra virgin olive oil, garlic and basil from Pra’. The basil leaves, together with all the other ingredients are pounded to a paste in a marble mortar with a pestle which must be rigorously made of wood.

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