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Pesto alla Genovese

The pesto (Liguria language pronunciation: / 'pestu /) is a traditional condiment originating in Liguria. Its main ingredient is basil (Ocimum basilicum) or better, the Genoese basil. In addition to the basil, pine nuts are raw and crushed garlic, seasoned with parmesan cheese (and / or cheese, depending on local traditions) and extra virgin olive oil. The first recipe for pesto is traced back to the nineteenth century. Although it certainly owes the oldest pesto sauce, garlic (garlic Ligurian classic version), already widespread in Liguria during the Renaissance.

Ingredients

According to tradition, these are the seven ingredients of pesto genovese:

* Leaves of basil from Pra '. Basil suitable comes from crops traditionally placed on the heights of Pra ', a district of Genoa. This basil currently has the protected designation of origin. Ligurian basil, however, can be used while it is believed that basil grew out of Liguria is not suitable because it has a slight taste of mint.
* Extra virgin olive oil from Liguria. The oil produced in Liguria is typically mild (not "pinch").
* Pine Italians. Tastier than other qualities.
* Parmigiano-Reggiano or Grana Padano.
* Pecorino cheese "Fiore Sardo".
* Garlic Vessalico.
* Coarse sea salt.

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Thursday, 02 September 2010 | redazione

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