It is the pesto you would like, but which "does not exist". Or rather, there is very little of it, because it is made with strictly Dop ingredients and with a short supply chain. But above all it is a pesto that "saves" energy.
Don't store avocado like this: it's dangerousIt is the pesto that you would like, but that "does not exist". Or rather, there is very little of it, because it is made with strictly Dop ingredients and short supply chain. But above all it is a pesto that "saves" energy.
We are talking about the Pesto alla Genovese rigorously produced by hand. That is with the marble mortar, in all probability the oldest kitchen tool in the world. The historic Genoese restaurateur Roberto Panizza, creator, among other things, of the Pesto al Mortaio World Championship, in the last edition of which over a hundred participated participants from all over the world.
And during the making of the pesto, which has something of a "primordial" since the pestle possesses characteristics that have remained unpublished for 50.000 years of history, maintaining its resistance to other materials over time, and a container such as mortar which has been able to adapt to different territorialities with native materials. To complete this gastronomic poem, the ingredients, all organic, starting with the progenitor of all sheep cheeses such as the "Primo Fiore Sardo", which together with ingredients such as pine nuts, garlic and extra virgin olive oil were an essential element of Roberto Panizza's wonderful gestures. .
Read also: 12 WAYS TO USE PESTO ALLA GENOVESE BEYOND PASTA
The ingredients needed for the pesto with mortar they are: Genoese basil later, Ligurian Riviera oil, Vessalico garlic, Mountain Parmigiano Reggiano, Fiore Sardo pecorino, National pine nuts and Trapani salt.
And the quantities? There is no precise definition here.
«Precise doses do not exist - the creator of the“ Pesto that does not exist ”, Roberto Panizza tells us in person - it is necessary to experiment in first person, perhaps several times».
But by insisting Panizza gives us a trace. For 100 grams, the quantity needed for four people, they are needed - and these are only indications, remember - 60 grams of basil, 20 grams of Parmesan, 15 of pecorino, a tablespoon of pine nuts, oil as required and a pinch of salt.
And between dinners, remember to experiment. So each pesto will be a unique experience.
Photos and texts Sergio Ferraris
