The intense fragrance of pesto takes us to the sea , in Genoa′s caruggi where the recipe is born in the 19th century. Liguria is a region where lots of basil is cultivated and pesto made by using this type of basil tastes better.
The sea′s breeze and the soil make this basil richer in essential oils than other types.
I propose you the recipe with green beans and potatoes. If you can, i suggest you to make pesto in the marble mortar as the tradition wants, being careful to mix the ingredients quickly to avoid their oxidation in particular that of the basil. Otherwise you can use the mixer or the minipimer.
For your Pesto
70 gr ligurian basil DOP
150 gr EVO from ligurian olives
60 gr Reggiano parmesan
30 gr Pecorino Romano
15 gr pine nuts
1 coarsed salt pinch
1 garlic clove
Put all the ingredients except the garlic in the mixer or in the mortar and make your pesto . In the meantime make the water boiling to cook your pasta.when the pesto is ready add the garlic for the fragrance. Then you will put it away, so who doesn′t digest it , will be able to taste your recipe too.
For Linguine ( 4 people)
300 gr Linguine Garofalo
2 medium potatoes
50 gr green beans
Recommended track during the reading : “Genova per noi ” Paolo Conte