Pesto is a cold sauce, synonym and symbol of Genoa and the whole Liguria, which in the recent decades has been among the most widely known sauces in the world.
The first traces of pesto we find actually in 800 and since then, the recipe has always remained the same. To prepare the real pesto sauce takes a marble mortar and a wooden pestle and … a lot of patience. The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation.
Like any traditional recipe, every family has its own recipe for pesto sauce!
- Genoese basil – 50 grams, preferably young and fresh.
- Ligurian Extra Virgin Olive Oil – 100 ml
- Grated Cheese – 6 tablespoons of Parmigiano Reggiano DOP or Grana Padano DOP and 2 tablespoons of Pecorino
- Garlic – 2 cloves
- Pine nuts – 1 tablespoon of nuts from the Mediterranean
- Coarse Sea Salt – a few grains
For me the ideal pasta to combine with this sauce is Linguine, or Trofie!
photos © chrysoula papagianni