Dear Friend,
Everybody knows Pesto but I guess that only a few know its origins. It was born in Genoa, a northern city on the sea which is famous for its beauty and of course for this sauce that is used in the Italian kitchen, especially in Liguria region.
The name of pesto comes from the Genoese dialect for "crushed" and this is how you make it: you simply have to crush fresh basil leaves, pinenuts, fresh grated cheese and garlic with a fork, olive oil and salt. Parmigiano-Reggiano and Pecorino cheese blended with a generous amount of extra-virgin olive oil.
Some also add a bit of balsamic vinegar to have a little bit of sourness (it's optional!).
It can be eaten with pasta but also together with pizza, potatoes, Caprese (an Italian recipe made of sliced tomatoes and mozzarella) or even to season your salad or sandwich.
But Pesto alla Genovese is not the only Italian Pesto… There is also the famous Pesto alle Noci. This is a sauce which is very comparable to the Genovese one but it’s different because it’s made of walnuts (“noci” in Italian) and it has not the typical green color, but rather red.
Both these sauces are extremely delicious but rather hard to make and it is not always possible to find the right ingredients.
Saporalia can offer you both of them, so that your Customers will be happy to have the traditional Pesto (be aware of poor-quality sounding products!) but also something more uncommon such as Pesto alle noci.
Text me to know more about all our sauces!
