|Pesto alla Genovese|
|Ligurian cooking is dense with flavors and aromas, resulting from combinations rather than mixtures. A sublime example is the pesto sauce...|
• A bunch of fresh basil leaves
• 1 tablespoons of grated pecorino cheese
• 2 tablespoons grated parmesan cheese
• 1 tablespoon pine nuts
• 1 clove garlic
• sea salt
• 1/2 cup olive oil
Use a marble mortar and wooden pestle. Wash the basil leaves and put them in the mortar with the pine nuts, garlic, and a pinch of sea salt (which helps maintain the green of the basil). Crush the ingredients with the pestle slowly adding the two cheeses. Put the contents in a bowl and, using a wooden spoon, add the oil slowly. Continue to blend until it has the consistency of heavy cream. When adding to the pasta dilute with a bit of the water in which the pasta has been cooked.
Ligurians love vegetables and aromatic herbs. Tomato sauce is practically ignored here, substituted by the strong flavor of "pesto" that it's only made in Liguria, and adapts itself to all kind of pasta and even enriches a good vegetable minestrone with a spoonful.
Feb 6 06