Genoese Pesto is the Ligurian product that mainly represents our region in
the world.Genovese basil, is a unique species of basil native to the coast
of Liguria. It’s considered the best basil for making traditional Genovese
pesto. The Basil cultivated in Genoa-Pra has unique organoleptic features,
its medium-small curved green leaves, its delicate scent and intense
flavor distinguish it from other basil plants.
Traditional recepy
2 loosely-packed cups fresh basil
2 tablespoons pine nuts, lightly toasted
1 clove garlic
Extra virgin olive oil, to taste
½ cup finely grated cheese (Parmigiano Reggiano
or Grana Padano), plus 3 tablespoons
of Pecorino ( Fiore Sardo or
Pecorino Romano), finely grated
