Aromas from the land of the Riviera,
on your tables... with love

Pesto Sauce

Here in Liguria Genoese pesto sauce is prepared according to the recipe handed down from generation to generation, this is what we usually use in our house

1 clove of garlic
50g of basil
1 teaspoon of pine nuts
100ml of Ligurian extra virgin olive oil
7 tablespoons of Parmesan Reggiano
1 pinch of course salt

To save time we prepare it in the blender and we abandon the traditional method using the mortar and pestle...
Place the ingredients in the blender in this order:
At the bottom the leaves, then the pine nuts, garlic (already a bit chopped) salt, parmesan and finally the oil.  I reduce it into a sauce,  (firmly positioning the blender at a low speed  so as not to "warm up" the ingredients) and within a couple of minutes the pesto is ready!