This very famous Pesto sauce originated in the region of Liguria, Italy. Pesto coming from the verb pesta, meaning to pound or crush, was first a sauce called agliata, which was mashed garlic and walnuts, eventually basil was added, and the modern-day pesto was born. This newer recipe was first documented in a cookbook in the 1850’s in Genoa, Italy on the Ligurian coast. Now a days, this delicious Ligurian staple is found throughout the region and beyond.
Prep/Total Time
30 to 35mins
This recipe makes one batch of Pesto, which would be appropriate to add into your pasta or to accompany a charcuterie board as a dip for veggies, breads, or crackers.
Ingredients:
- 1-2 Cloves of Garlic, depending how garlicy you like it, I use one.
- A little Coarse Salt, about ½ a teaspoon.
- 2 cups of Fresh Basil, stems removed (smaller leaves are better, if possible, this gives it the lighter green colour).
- 1 teaspoon of Pine Nuts
- ¼ to ½ cup in total of Parmesan and Pecorino Cheeses (chunks, not shredded so you can really work it into the sauce)
- A little Olive Oil (start with a little swirling drizzle, then add more if needed to get the desired consistency up to approx. ¼ cup).
Instructions:
- First pick the leaves off your basil plant (if using straight from a plant), the photos in this post give you an idea of how much we used, approx. 2 cups.
- Place the basil leaves in a bowl of water with 3 ice cubes and soak for 10mins.
- While that is soaking mash the garlic with a pinch or two of coarse sea salt, using a mortar and pestle. Spreading the garlic mixture all over the mortar (the bowl).
- Message the wet basil leaves, then shake out the excess water and add to the mortar, try to get out as much water as you can, but don’t dry the leaves.
- Now the fun begins, with your pestle, pound the basil and garlic mixture, this is the most time-consuming part of the recipe, but should start to look more like a sauce.
- Then add a little olive oil while continuing to pound.
- Next add the pine nuts.
- Then add the cheeses a few pieces at a time and pound that into the pesto, being cautious not to over pound it. It should be lighter in colour not dark green. If it does turn out to be dark green it will still taste good, so don’t stress over it. Sometimes this recipe takes a few tries to perfect.
Serve over pasta or use as a dip for focaccia bread, crackers, or veggies.
Buon Appetito!!
Make it before you go or be inspired to make it once you’ve returned!
Disclosure: This post may contain affiliate links, meaning that we would get a small commission if you decided to make a purchase through one of them, at no extra cost to you and you would be supporting our small Canadian business. This would allow us to continue creating informative travel content. All the businesses we are recommending are ones we use in our travels and feel comfortable doing so!
Check out our other Cinque Terre posts to help you plan an amazing trip to this unique region.
“Top 6 Things to do in Cinque Terre, Italy – Explore and Experience.”
“3-Day Itinerary for Cinque Terre, Italy – How to enjoy without the Crowds.”
“Tips and Recommendations, Your Travel Guide to Cinque Terre, Italy.” (Coming soon)!
For fun activities and cooking classes, check out Expedia, Viator and Get your Guide for lots of options all over the world!
Please comment, ask questions, give advice, join our mailing list, like, follow, pin, share with friends, anything goes, let’s talk travel!
***Join our Mailing List and be the first to receive exclusive offers, notification of our newest Travel Blogs and our Inspirational Newsletter! Join at the top of the page or through one of the pop ups on our website! ***
Let the Pesto Making Begin!
Thank you,
from Wild Meadow Studio
a Travel and Photography Blog
Where we like to Focus on the Journey!