There are different recipe for the so called ‘pesto alla genovese’ the essential issue about it, is the use of fresh product from the garden;
Ingredients: fresh basil, fresh parsley, pine-kernels, salt, white pepper, grated parmesan cheese, extra-virgin olive oil from Limone.
Procedure: Collect the best leaves of basil and parsley from your garden (leave out the stem), wash and dry, to obtain a good pesto the leaves need to be dried very well and the amount of olive oil need to cover the amount of leaves. Slightly toast the pine-kernels and put all the ingredients in a bowl ready to be mixed. Leave the pesto in the fridge 2 hours before use.


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