How to make pesto genovese? Let's discover the history of pesto and the authentic pesto sauce recipe What is pesto? What is pesto made of? Let's discover together with Laura Bullio, Sommelier and Food Ambassador of Italia Delight, the Pesto genovese, the second pasta sauce in the world, which must be used strictly cold, but leaving free space for imagination… History (s) of Pesto Genovese Writing an article on pesto genovese is like climbing the Matterhorn (as a mountaineering enthusiast), that is talking about one of the most famous sauce for pasta of world cuisine, the second best-known, eaten and sold pasta sauce in the world. So I start with a personal note, not thinking of adding anything new or original, but with the memory of who (the undersigned), when she arrived in Genoa in 2008 for work, as a passionate about cooking, in 2009 she signed up, for fun, to the preliminary rounds of the then new World Pesto Championship (we will discuss about it at the end…), which has now become a world competition. I came out defeated from the very first qualifying rounds, but with a nice Italian marble mortar and pestle (essential to allow the pulping of the pesto ingredients in a correct way), a deep pain in the wrist for months (because the beating movement of the pesto ingredients foresees a very accentuated and prolonged twist of the wrist) and many pesto jars in the freezer (because I trained to make pesto genovese every evening and therefore production had become unthinkable to dispose of!). Discover pesto with the Italia Delight food and wine experiences! Concluded this small personal dissertation, we come to the historical news that connote the birth of pesto and place it relatively recently. The recipe for pesto,
How to make pesto genovese? Let’s discover the history of pesto and the authentic pesto sauce recipe What is pesto? What is pesto made
