Euro Snacks | Genoa

Pesto has origins in several Italian regions. Like the pizza and its association with Naples, the most famous pesto is an iconic traditional dish of Genoa.

 

Pesto

 

180 g parmigiano/grana padano, fine grated
120 ml olive oil
100 g basil leaves
60 g pecorino/sardoor/toscano, fine grated
30 g pine nuts
4 garlic cloves
10 g sea salt

 

Pound basil with garlic, about 30 leaves for every clove. Use salt to aid grinding.

When the mixture turns into a bright green liquid, add pine nuts. Pound until incorporated.

Add Italian cheese of your choice, then the oil a drop at a time until the consistency is just right.

Fresh pesto is dangerous. Use your imagination and don’t eat too much in one go.


FRESH FRICOT | THE FRONT PAGE


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