Piano strategico della PAC 2023 / 2027
Complemento regionale per lo Sviluppo – Rurale della Liguria
Cofinanziato dall’Unione Europea
SRG 10 – promozione dei prodotti di qualità. | Soggetto beneficiario: Consorzio tutela Basilico Genovese DOP | Autorità di Gestione CSR Liguria: politiche.agricole@regione.liguria.it – www.agriligurianet.it
Look for the official brand to choose the traditional ingredient.
Discover all the steps of the recipe and the history of this incredible sauce that has made Liguria famous throughout the world.
Since traditional cultivation guarantees an excellent yield, to prepare an ideal quantity of pesto for four people, approximately 2 bouquets of Genoese Basil DOP are sufficient. The quantity is not binding: each person's tastes and personal experience also allow for some variations.
To make authentic Genoese pesto, a mortar and pestle are recommended but not required! You can use a blender to chop small quantities of ingredients. A full-size food processor with a large bowl won't achieve a good consistency.
The Genoese Basil DOP bouquet is sold with the plants complete with roots, so it may contain some soil residue. Therefore, the best solution is to simply separate the leaves by hand and rinse them quickly under running water. Remember to dry them thoroughly before starting preparation.
To get the most out of the flavor of Genoese Basil DOP, we recommend choosing a light, fruity oil like Olio DRiviera Ligure. Thanks to its organoleptic qualities, you only need to use a small amount at the end of the preparation, adding it gradually and at room temperature.
Ingredients for four people:
2 bouquets of Genoese Basil DOP.
1 clove of Vessalico garlic.
1 tablespoon Italian pine nuts.
3 tablespoons of grated Parmigiano Reggiano and 1 tablespoon of Fiore Sardo.
3 tablespoons of extra virgin olive oil (preferably DOP Riviera Ligure oil)
1 pinch of coarse salt.
Preparation:
Separate the leaves from the Genoese Basil DOP bouquets one by one. Rinse them under running water and dry them carefully.
In the mixer:
Place the dried leaves, grated cheese, pine nuts, garlic, and salt into the bowl. Close the bowl and pulse the blades so that the contents are not blended but merely chopped.
Once the mixture has reached a smooth consistency, add the oil little by little, mix with a spoon and serve after letting it rest for a few minutes.
In the mortar:
Add the ingredients in the same sequence as when preparing them with the blender, starting with a small amount of basil, gradually adding all the leaves.
The tip for making pesto with a mortar is to move the pestle along the sides of the mortar in a circular motion, gathering the ingredients along the edges and then bringing them back to the center of the container to process them.
Once the desired consistency is reached, drizzle in oil and serve.
Sauces were prepared in the mortar, meat and fish were crushed, the luckiest ones had one to use only for preparations that were not salted or garlicky.
Pesto is born in the mortar, the fruit of knowledge and skill in preparing sauces that make everyday foods tastier and more varied.
Consider its current popularity, the second most popular pasta sauce after tomato, globally.
The name of the person who first prepared it is unknown to us, but a beautiful monument should be dedicated to him, and perhaps even a beautiful street… Likewise, those who first brought basil seeds or plants from distant lands. But here, thanks to the climate and the wisdom of the growers, it has bestowed its goodness.
Even today, a pesto made in a mortar, and with the same ingredients prepared with an electric instrument, gives different results on the palate. Of course, manual skills and
ingredients do their part.
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