Fresh basil pesto (pesto alla genovese) is a well known sauce, originating in Genoa, the capital city of Liguria, Northern Italy, a very tasty way to season pasta. It is traditionally made in a marble mortar with a wooden pestle, but we will use modern technology, instead... it's quick work! To do the traditional "pesto alla genovese" you need basil, not just anyone, grown anywhere, with mint flavour, but the real one, true basil coming from Genoa, at least Liguria (delicate, sweet, flavoured): unfortunately the real Genoese basil is hard to find, is it? So we propose a different recipe, replacing the basil with marjoram (less sweet than basil and wonderful in a different way), but the process is the same (and the taste is good, as well!).

FRESH MARJORAM PESTO

 

Ingredients: 4 servings

2 cups fresh marjoram leaves, washed

1/2 cup freshly grated parmesan-reggiano cheese

1/3 cup European pine nuts

1 garlic clove, minced

4 tablespoons extravirgin oil

Salt

 

Place the marjoram leaves, salt, garlic and pine nuts into the bowl of a food processor and pulse a several time. Scrape down the sides of the food processor with a rubber spatula. Add parmesan and pulse several times more to combine, always scraping down sides of bowl as necessary, until smooth. While the food processor is running, slowly add the olive oil: in this way you will help it emulsify to avoid oil from separating. Add some hot water to make it more fluid. You can also add some cream: you will get a sweeter taste. This pesto darkens when exposed to air, so use it immediately, or cover it with more oil. If you want to freeze the pesto, omit the oil, and add it just before serving. Season the past with the sauce (in the traditional recipe, along with pasta you can also boil 1 potato, in pieces, and some string beans, chopped). It is also great on gnocchi. You can also spread pesto onto toasted slices of bread (to eat as an appetizer or as a snack) or add a tablespoon into "minestrone" (what is it? Perhaps next time a good recipe...).