Pesto alla genovese

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It’s the 4th of October in San Diego and it’s 32C outside. My little balcony garden is blooming like never before; I have to use some of my delicious and organic herbs. I have plenty of basil, sage, and parsley, the first thought that comes to mind is: Pesto alla Genovese. This is a pesto (sauce) which was originally created in the city of Genova which is located in the Italian region Liguria. Traditionally it is used to dress pasta in particular “Fusilli” pasta, but you can have it also with different preparations like bruschetta, meat and poultry, and on bread based specialty, why not?

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My recipe is inspired to the following one: http://www.mangiareinliguria.it/consorziopestogenovese/pestogenovese.php

For this recipe you need:

– 60g of basil

– 10 leaves of sage

– 20 leaves of parsley

– 1/2 glass of extra virgin olive oil

– 2 garlic cloves

– a pinch of salt

– 1.5 table spoon of pine nuts and walnut

– 8 table spoon of freshly grated Parmigiano cheeseIMG_1763IMG_1771In a small food processor, mix all the ingredient. If the oil is not enough or you prefer a more tasty pesto, you can add more Parmigiano or salt. It is as simple as this! And so delicious!

IMG_1778 I matched this dish with a Cardonnay from Sonoma Valley, very fruity and fresh, to cool down these warm San Diegan Fall nights.IMG_1774

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The crackers are topped with Prosciutto di Parma found at Whole Foods, so far the sweetest and best I have found in San Diego, and 8 year aged Balsamic Vinegar from Modena (courtesy of my mom, Raffaella).

Enjoy! And stay tuned for my next recipe!

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This entry was published on October 4, 2014 at 23:27. It’s filed under Antipasti, Piatti della Tradizione, Secondi Piatti, Tradizione Italiana and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Pesto alla genovese

  1. Pingback: Spaghetti al pesto alla Genovese | In the Kitchen with Laura

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