Pasta and pesto, which is one of the symbolic Italian first courses and one of the best summer recipes that exist. Let’s face it, when Genoese pesto is brought to the table it is always a feast and when it is genuine, made with the right ingredients and with the perfect technique, it is a whole other story.
Traditional Genoese pesto is processed in a marble mortar, where small and tender Genoese basil leaves are ground together with garlic, pine nuts, coarse salt and extra virgin olive oil. Music for the palate, while this extraordinary magic takes place before the eyes.
