Pesto
Liguria most well known pasta sauce - Fresh basil, parmesan cheese, garlic and pine nuts.
When we speak of Liguria the region that stretches along the Mediterranean Sea from Tuscany to the border with France, we immediately think of beuatiful places such as Cinque Terre and Portofino but also pesto: the fresh and very aromatic sauce that completes dishes such as gnocchi, trenette and trofie. The recipe dates back to the middle of the XIX century and has always traditionally been prepared in a "mortaio" ( a mortar) crushing the fresh basil, with parmesan cheese, garlic and pine nuts, and conserved under olive oil. There are a few secret different touches that vary from one town to another, such as the addition of diced potatoes and green bean. This delicious and delicate sauce is a winner everywhere.
Michelle
