Organic Pesto alla Genovese
Common throughout Liguria and with a few variations from the rest of Italy, pesto is one of the mainstays of Italian cuisine, both because it is so easy to use and because of its simple flavours and aromas.
With extremely ancient origins, its composition has changed over the centuries.
Starting with a sauce based on garlic, cacio cheese and green herbs (such as coriander or parsley), olive oil was soon introduced, with basil, Pecorino or Parmesan only being added later.
From Asia Minor, basil found that Liguria was the perfect place in which to thrive. All these ingredients: olive oil, garlic, Parmesan, basil and pine nuts, reduced to the ultimate green sauce with the aid of a pestle and mortar: a delicacy that San Lorenzo now brings to you in a convenient jar without losing any of the distinctive aroma, consistency or taste.
Liguria: the region
A region sheltered by mountains yet facing the Mediterranean, its identity is split between the rugged mountain area with its tiny villages, still unchanged after centuries, and the urban, touristy, jet-setting strip of coastline.
This dichotomy can also be seen in traditional Ligurian cuisine, characterised by fresh produce but also preserves. The hills planted with olive trees, basil, and flowers, are a feature of the descent towards the rocky coastline. Basil and olives are the principal products of a land which is forgiving of having been exploited down to the last vertical centimetre. Basil for the famous pesto and olives for the equally famous extra-virgin olive oil (PDO) from the Ligurian Riviera.
Each year, Genoa, in Italy, hosts the World Championship of Pesto Making! In 2008, the event will be held on 19 April at the Palazzo Ducale!
Have you tried Organic Pesto alla Genovese San Lorenzo? What do you think? Write to us and let us know!
