Greetings, dear participants of GlobalStar 19th Annual Conference!
It was a pleasure to meet you and we are really excited about being the new GlobalStar partner in Italy!
We hope you enjoyed the jar of authentic Genovese pesto that we shared — a little piece of Ligurian magic. As you might already know, TravelDesk, our agency, is headquartered in the city of Genoa, the place where this culinary masterpiece originates.
In the spirit of exploration and sharing experiences, we are pleased to gift our fellow GlobalStar partners and travelers even more. Here, you’ll find the coveted Genovese pesto recipe, personally curated and signed by our CEO, Mirella Bruschi.
As you embark on this culinary journey, remember that Genovese pesto is not just a sauce; it’s a piece of history, a testament to the creativity of Italian cuisine. Pesto is a harmonious blend of 7 simple and fresh ingredients: basil leaves (possibly, Basilico Genovese DOP), extra virgin olive oil (preferably from the Ligurian Riviera), Parmigiano Reggiano DOP, Pecorino sardo DOP, pine nuts, garlic, and a touch of salt. Traditionally, Pesto is used to season a particular type of pasta called ‘trofie’.
Scroll down to discover the recipe and savor the taste of a journey to Genoa in every bite. You are always welcome to visit us and enjoy a dish of pasta al pesto together while exploring additional business opportunities!
Bon appétit, dear friends!
INGREDIENTS FOR SEASONING 600 GRAMS OF PASTA
- 50 grams of small-leaf basil
- Half a glass of ex
- 6 tablespoons of seasoned Parmigiano Reggiano DOP
- 2 tablespoons of seasoned Sardinian Pecorino DOP cheese
- 2 cloves of garlic
- 1 tablespoon of pine nuts
- A few grains of coarse salt
Wash the basil in cold water and put it to dry on a tea towel.
In a mortar, crush one clove of garlic for every thirty basil leaves and add a few grains of coarse salt.
When the garlic and salt have reached the consistency of a cream, add the pine nuts.
At this point, add the basil leaves and pound them in the mortar with a gentle, prolonged rotary motion.
Now add the grated cheeses, Parmigiano Reggiano and Sardinian Pecorino. Finally add the extra virgin olive oil, drizzled in.
At this point the Pesto alla Genovese is ready and can be used to season your pasta. Should your pesto be too thick, simply add a little cooking water to the pasta to thin it out when seasoning.
Remember that pesto should be made at room temperature and finished as quickly as possible to avoid oxidation problems. If you want to prepare it faster, you can use a blender instead of a mortar, but the best solution is the old-fashioned way!