Taste from Afar: Genovese Pesto

Savory Sauce

Harkening back to days studying abroad in Genova–the capital of Liguria in the crescent of the Mediterranean Sea–is a familiar taste of the region. Steep hills and long, sunny days ripen one of Italy’s most beloved herbs: broad-leafed Genovese basil, named for the town that celebrates it the most. Pesto is Liguria’s most famous export, and it is difficult to find savory dishes without it. From olive-oil soaked focaccia, to tagliolini noodles, and chewy balls of gnocchi, pesto is everywhere. While living in a seaside villa, our resident chef, a fiery woman named Angela, took pride in showing me her very simple way of making the divine dish. Now, it is commonplace on our summer table, a means of recalling those months spent on the Ligurian Sea, dreaming of all things Northern Italian. Once you’ve had this, store bought just won’t do.

Recipe: Angela’s Castelletto Pesto

1 packed cup Genovese Basil leaves, stems and florets removed

3 garlic cloves

1 tsp salt

3 tbsp pine nuts

5 tbsp olive oil

Blend in a food processor.

Mix in ½ c. parmesan cheese and 3 tbsp pecorino romano.

Use several tablespoons of the hot pasta water (after your pasta has finished cooking) to “melt” the pesto mixture, just before tossing the noodles in the creamy sauce.

Photo Source: The Manhattan [Food] Project

Syllogi’s ‘Musings’ is a series helping you paint a picture of a destination while traveling from your living room. From relevant books and articles, inspiring movies and tv shows, to songs and even treats and dishes, our goal is to curate a sensory experience that will prepare you for an upcoming trip, reminiscence on adventures past, or simply to envision a place that exists in your bucket list fantasies.