Genoa’s Pesto Sauce
To prepare the authentic Genoa’s pesto sauce, two exquisitely Ligurian ingredients are needed: PDO basil of Prà and the garlic of Vessalico.
Ingredients
8 bunches of Genoa’s PDO basil
50 g of PDO Parmigiano Reggiano cheese (possibly, aged 36 months)
10 g of PDO Pecorino Sardo (aged 15 months)
2 tablespoons of fresh pine nuts
3 garlic cloves of PDO Vessalico
Coarse salt
3 teaspoons of EVO oil
Preparation
Start the preparation by peeling the garlic cloves: then deprive them of their core and crush them in the mortar to reduce them to a pulp.
Then add pine nuts, basil and salt to the mixture.
At this point, crush all the ingredients with the pestle, continuously rotating until obtaining a homogeneous and almost creamy consistency.
Finally add the cheeses and the EVO oil flush, continuing to stir.
