PESTO: the tastiest sauce ever
by Noemi Porretto on 6 October 2021
If there is one aroma that unifies Liguria it’s Genovese basil. The leafy, sweet herb is protected by the European Union with DOP (Denominazione di Origine Protetta certification) status —meaning it must be grown in this region.
The ingredients for creating this delicious sauce need to be fresh: Parmigiano-Reggiano and Pecorino Sardo cheeses, Tuscan pine nuts, garlic from nearby Vessalico, salt, and extra-virgin oil from the region’s Taggiasca olives. And, of course, bright green Genovese basil.
Pesto that’s made with other herbs might be tasty, but it’s not pesto Genovese. “We’re shocked when we see red pesto, or coriander pesto,” confesses Sara Di Paolo, director of the Pesto World Championship.
In Liguria, locals add a dollop of pesto to their minestrone soup and slather it on bread. But the most common way to consume it is also the most classic: on pasta—especially trofie, or twists, which can hold on to the slippery pesto.
Credits of https://www.nationalgeographic.it
