The pesto sauce by J-MOMO
Are you comfortable with the idea of eating green pasta? Don’t worry – the colour is completely natural, coming from the creamy mix of fresh basil leaves (PDO-protected Genovese basil if possible, since the original recipe is from Liguria and its aroma is unique), garlic, coarse salt, pine nuts, grated Pecorino and Parmesan with a drizzle of delicate extra virgin olive oil. The original recipe requires gentle grinding with a pestle and mortar so as not to ‘heat’ the raw ingredients. Pesto sauce is usually used to season long pasta such as spaghetti or trenette (similar to spaghetti but with an elliptical instead of round shape) or with short pasta such as trofie. A local version also includes potatoes and green beans.
