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Pecorino Pesto

Known for its bright green appearance and its deliciously fragrant punch, Pesto is a sauce loved by so many worldwide. Originated in Genoa, Italy, the word ‘Pesto’ " is the past tense of the Genoese verb "pestare," which means "to crush”, and the original method of making Pesto is by crushing the ingredients with a pestle and mortar.

Pesto has been around for many centuries and was first created in the seaside terrain of Liguria’s fishing villages and mountain towns, well-suited for growing exceptional produce. Basil is perhaps the most famous of the region’s flora and flourishes throughout Liguria’s terrain, where its small, delicate, green leaves develop a uniquely sweet, mild flavour and alluring fragrance. Likewise, Liguira’s Taggiasca olives are perfectly aromatic with a satisfying bitterness, perfect for making a unique, smooth olive oil.

The abundance of exceptional basil and the presence of other quality ingredients from Liguria has aided ‘Pesto Alla Genovese’; a blend of basil, salt, garlic, pine nuts, Parmigiano-Reggiano and/or Pecorino (Romano or Sardo) and extra virgin olive oil, to become a staple for the area’s cuisine.

Please read below for our delicious Pecorino Sardo Pesto Recipe.

Ingredients

60g pine nuts
100g basil
80g Pecorino Sardo (or Parmigiano Reggiano)
150ml olive oil
1 garlic clove
Half Lemon rind and juice
Pinch of Sea Salt

(Makes 300ml)

Ingredients-low-res

Method

1) Over low heat, lightly toast the pine nuts in a pan until golden brown, occasionally shaking.

Toasted-pine-nuts-low-res

2) Using a food processor (or pestle and mortar), add the pine nuts, basil, Pecorino Sardo, olive oil, garlic clove, lemon juice, grated lemon rind and a pinch of salt and blend until smooth.

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3) Season to taste!

Pesto is so versatile and can be used in many dishes, however, we've decided to use it in its traditional form as pesto pasta!

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