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Genovese vegetable soup (with... guess what? Pesto)

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Genovese vegetable soup (with... guess what? Pesto)

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Pasta with pesto, green beans and potatoes

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Pasta with pesto, green beans and potatoes

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Pesto is the most traditional sauce in Liguria. Its bright colour, fresh smell and intense flavour will bring you to a Ligurian coastal city, with the green Apennines descending in the sea and the seagulls squawking in the sky.

In order to prepare it, you will need:

- 70 g of basil
- 50 g of grated parmesan
- 30 g of grated pecorino
- 30 g of pine nuts
- 70 g of olive oil
- 2 slices of garlic
- 3 g of salt
- a mixer*

First, put the pine nuts in the mixer and make them into (almost) powder. It's important to do this passage first, otherwise your pesto will not be as creamy and well mixed. Then, take the basil, wash its leaves and add them to the pine nuts powder in the mixer. Add also the rest of the ingredients and blend all of them.

Ta-da! Magic has happened. You have your pesto now!

Pesto is so tasty that I could eat it alone with a spoon. Nevertheless, people use it to prepare many other traditional meals. If you follow the arrows, you will discover some of them!

*I know what you're thinking. This doesn't sound like a traditional tool. Well, you're right: the most traditional way to make pesto is by using a mortar to blend the ingredients. But, let me tell you, even my grandma would use a mixer, so I deem it authentic enough. :)