(cont’d from here)
As promised, here is a recipe for traditional Ligurian pesto. Keep in mind that each household will have its own ratios for ingredients as well as various preparation tricks, to make its own “very best” pesto. How to come up with your own perfect variation? Practice practice practice….
4 bunches of basil (about 60-100 grams, 2-3 ounces)
20 gr pecorino cheese
40 gr of parmigiano cheese
A handful of pine nuts (you can use also walnuts)
2 cloves garlic
Extra virgin olive oil
Wash and dry with paper the small basil leaves (be careful not to mash them when you dry them). While the leaves are drying, chop 2 cloves of garlic with a bit of salt. After chopping garlic and salt, add the basil leaves, pine nuts, the ground parmigiano and pecorino cheeses and mix it all with mortar and pestle (purists eschew using a blender as it will “bruise” the leaves) gradually adding the olive oil. The pesto sauce should not be too “liquidy”.
The preparation must be done as quickly as possible to avoid oxidation problems.
And that, straight from Liguria!