No sauce preserves the soul of the Ligurians better than pesto: it is made of oil and herbal perfumes.

FOR 4 PEOPLE

Ingredients

30 basil leaves

50 grams of grated parmesan

30 grams of pine nuts

7 tablespoons of Taggiasca extra virgin olive oil

1 clove of garlic

salt to taste

Directions

Lightly toast the pine nuts in the oven.

Put basil, garlic and coarse salt in a marble mortar, crush everything with rotational movements of the pestle in the mortar.

Add the grated parmesan and the western Liguria extra virgin olive oil gradually, finally the pine nuts and work until a homogeneous cream is formed.

No sauce preserves the soul of the Ligurians better than pesto: it is made of oil and herbal perfumes, and it’s an anarchist!
Anarchist because every family has its own version of this sauce: with walnuts, with pecorino, with more garlic, without garlic, with garlic crushed first in the garlic crusher.
In short, this sauce is a synthesis of the perfect anarchy that overwhelms the Ligurian people's desire to do well.