Pesto - Official recipe of the Consortium of Genoa
Ingredients to season 600 g of pasta
Basil (Ocimum Basilicum) - 50 grams of basil leaves.
1 tablespoon pine nuts
Walnuts (optional, as a substitute for the Pine Nuts)
A few grains of rock salt
Genovese pesto preparation
In order to make true Genovese Pesto you need a marble mortal and wooden pestle, and a lot of diligence and patience.
The first written Pesto recipe that we know of dates back to the middle of the 1800s and since then, except for hurried violations to the execution technique, it hasn't changed.
First of all you must wash the Basil - Genovese naturally - in cold water then dry it on a dish cloth, in the meantime, crush 1 garlic clove for every 30 Basil leaves – ritual lies even in the quantities.
The garlic should be mild, it should not overwhelming, but it is a must! As is the rock salt, add a few grains. At this point, the Basil leaves should be added - but not all of them (it's a precious good – not just any plant!), and begin with a rotating, prolonged movement of grinding them in the mortar.
Remember that the Basil's essential oils are conserved in the veins of its leaves and that to achieve the best taste, don't crush them - but lightly rotate the pestle to chop not shred the fragrant leaves. The sound of the wooden pestle against the mortar's edges will accompany your work.
When the Basil becomes a bright green liquid - it's time to add the pine nuts. A handful. The pine nuts will soften and amalgamate the sauce, giving it that gentile bouquet that counters the garlic - it's a little something more - the artist's touch. The best are the Italian kind and naturally are more expensive, but, we would like to take the opportunity to debunk the myth of people of Genoa being frugal and choose ours as the best, afterall, pine nuts have a role in all of our important recipes.
Now it's time to add the cheeses: Parmigiano Reggiano and Pecorino Sardo, both DOP, properly seasoned. And finally the Extra Virgin Olive Oil - Italian naturally not very strong or particularly intense - ideal for matching all the ingredients, without overwhelming them.
One last recommendation: the work must take place at room temperature and should be done in as little time as possible - to avoid oxidation issues.
At this point the Pesto is ready to be used for seasoning these pastas: troffie, trofiette, trenette avvantaggiae, mandilli de saea and may be added to vegetable soup to enhance the flavour.
In today's hurry-up world, a blender is often used to make a good Genovese Pesto, but the best solution is always…the ancient kind!!!
Basil (Ocimum Basilicum) - 50 grams of basil leaves.
The Basil - if possible young and fresh - must be that with the qualitative and varied requirements of the Rule that regulates the correct use of "Genovese Basil", be used directly, or alternatively as a semi-finished product made of fresh or preserved Genovese Basil, Extra Virgin Olive Oil from Liguria or obtained in contiguous Italian regions.
1 cup Extra Virgin Olive OilIt must be from Liguria or produced in a contiguous Italian region and must comply with the requirements of Regulation 796/02/ CEE.
6 tablespoons grated Parmigiano Reggiano and 2 tablespoons of pecorinoThese must belong to the DOP "Parmigiano Reggiano" or "Grana Padano" typologies and to the "Pecorino" (Roman, Tuscan, Sardinian or Sicilian) typologies.
2 garlic cloves1 tablespoon pine nuts
Walnuts (optional, as a substitute for the Pine Nuts)
A few grains of rock salt
Genovese pesto preparation
In order to make true Genovese Pesto you need a marble mortal and wooden pestle, and a lot of diligence and patience.
The first written Pesto recipe that we know of dates back to the middle of the 1800s and since then, except for hurried violations to the execution technique, it hasn't changed.
First of all you must wash the Basil - Genovese naturally - in cold water then dry it on a dish cloth, in the meantime, crush 1 garlic clove for every 30 Basil leaves – ritual lies even in the quantities.
The garlic should be mild, it should not overwhelming, but it is a must! As is the rock salt, add a few grains. At this point, the Basil leaves should be added - but not all of them (it's a precious good – not just any plant!), and begin with a rotating, prolonged movement of grinding them in the mortar.
Remember that the Basil's essential oils are conserved in the veins of its leaves and that to achieve the best taste, don't crush them - but lightly rotate the pestle to chop not shred the fragrant leaves. The sound of the wooden pestle against the mortar's edges will accompany your work.
When the Basil becomes a bright green liquid - it's time to add the pine nuts. A handful. The pine nuts will soften and amalgamate the sauce, giving it that gentile bouquet that counters the garlic - it's a little something more - the artist's touch. The best are the Italian kind and naturally are more expensive, but, we would like to take the opportunity to debunk the myth of people of Genoa being frugal and choose ours as the best, afterall, pine nuts have a role in all of our important recipes.
Now it's time to add the cheeses: Parmigiano Reggiano and Pecorino Sardo, both DOP, properly seasoned. And finally the Extra Virgin Olive Oil - Italian naturally not very strong or particularly intense - ideal for matching all the ingredients, without overwhelming them.
One last recommendation: the work must take place at room temperature and should be done in as little time as possible - to avoid oxidation issues.
At this point the Pesto is ready to be used for seasoning these pastas: troffie, trofiette, trenette avvantaggiae, mandilli de saea and may be added to vegetable soup to enhance the flavour.
In today's hurry-up world, a blender is often used to make a good Genovese Pesto, but the best solution is always…the ancient kind!!!
