To make the real Ligurian Pesto, you need a marble bowl, a wooden pestle and a lot of patience.
The first written recipe dates half XIX century and has never change…till now.
Ingredients in order to flavor 600 gr of paste:
2 pieces of garlic
4 bunches of leaves of fresh basil
1 spoon of toasted pine nuts
3 spoon of pecorino
3 spoon of grated parmesan
1 glass of oil olive
Put the garlic, the basil leaves, the pine nuts and salt, into the marble bowl.
Beat slowly and add the olive oil and the cheeses.
When the cream is homogenous, put it in a tureen and cover it with olive oil, in order to better conserve it.
You can use this basil cream to season any kind of pasta.
