Quote:
Originally Posted by Stitchawl
It was. Very different taste than a Pesto Genovise but most definitely a basil bonanza! I wonder what the correct definition of 'pesto' is?
Stitchawl
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You know Stichawl. With recipes is not so much a question of correct or not, but of what one likes or has it available.
In any case, I know what the traditional Pesto alla Genovese is, and how it is prepared. Because we all love it here, and the people of Genova are particular about it. It is also the best, in my modest opinion.
Outside of Genova and whereabouts it is impossible to make it like they do. The reason is the basil. They cultivate it on purpose, with very tiny leaves. There you see huge green houses with a pale, bright green carpet of their baby basil. Our basil, on our window still or in the garden has large leaves. It often takes a slightly minty flavor that has nothing to do with their basil, and that alters the flavor. That is why I buy it fresh in the supermarket, where I find it. It is in practical plastic containers and it keeps for few days in the fridge. They have it with garlic and without it. They do not put the cheeses in it. That is up to me.
They do it in a stone mortar. They start with the leafs and a pinch of gros sel. The salt helps in mashing the leaves. They do not pound the leafs, but mash them against the curved walls of the mortar with their big pestle. They rotate it, sort of. You see these old women sitting outside the door in the little streets of Genova making it, very deft and effective. Nothing escapes their eyes, while the exchange pearls of wisdom and juicy gossips. Even now. When it is done, they put the pine nuts and the garlic, mesh those also, the oil and half parmisan and half sharp sheep cheese. Not everybody uses garlic, not everybody uses the nuts. You know there is always somebody who does not like this or does not like that, even in the best families.