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There is no doubt, in order to enjoy a real Genoese Pesto, the preparation in the mortar is Max. The work is not much, unless you must prepare in industrial quantities. The correct sequence for insertion of the ingredients is this: before the garlic and pine nuts, crush them well, then a few grains of coarse salt and then Basil oil, then mix well with a wooden spoon and add the cheese.
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Ligurian specialties
Read moreGenoese Pesto
To date, Pesto is the second most used sauce in the world to season pasta, and the third by diffusion of production.The origin of Genoese pesto dates back a long way and...
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