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Travelwiz shares our delicious Pesto alla Genovese recipe from the Ligurian kitchen which can be experienced on Cinque Terre tour.

Travelwiz shares our delicious Pesto alla Genovese recipe from the Ligurian kitchen which can be experienced on Cinque Terre tour.

The Ligurian kitchen

It is traditionally known for its natural and pure ingredients composed of fresh and local vegetables, seafood and game.

Most characteristic is the abundant use of wild herbs, such as the aromatic Rosmarin, thyme, sage, and borage.

You will learn how to prepare the original “Pesto allagenovese” and how to use fresh basil to add flavor to other traditional Italian dishes.

The class takes place in the characteristic cellar of the 17th-century villa and is followed by a candlelight dinner on the panoramic terrace.

Pesto alla Genovese

One of Italy’s classic sauces that have become popular worldwide. It hails from the Liguria region, where the sun-kissed terraces produce big, fragrant basil plants bursting with aroma and flavor. This is a simple sauce, born of the area’s readily-available ingredients – great for cooks everywhere because these staples are fairly easy to find in any supermarket.

The name comes from the word “pestare” – to crush or to grind. Traditionally made with a mortar and pestle, it’s also okay to use a blender or food processor (we won’t tell anyone!) While a type of pesto made with various herbs, hard cheese, and garlic dates back to Roman times, it was the Genovesi that perfected it with basil and popularized it. You can almost taste the Riviera’s sunshine in this dish!

BASIL PESTO SAUCE

A couple of handfuls of fresh basil leaves
¼ cup grated parmigiano or pecorino cheese
2 cloves garlic
1 TBSP pine nuts
Coarse salt
½ cup extra-virgin olive oil

Put everything except the olive oil in a blender or food processor. Pulse to roughly chop, then add a little of the oil and pulse again. With the motor running, drizzle in the rest of the olive oil until it forms a thick sauce and blends well.

This sauce is perfect on fettuccine or spaghetti but is also good on meats, fish, or bruschetta.

 

Orginal recipe

Join Lois, the owner of Travelwiz in South Africa, in May 2018 on a wonderful escorted walking and cooking tour of the Cinque Terre – a leisurely and glorious way of experiencing the beauty and deliciousness of these “Cinque Terre” of Italy – while bringing back your own Italian basil for home growing.