A jar of fresh Genoese pesto.
Pesto is one of the most used pasta sauces in the world.
In fact, if I'm not mistaken, it is the second most used sauce after tomato sauce.
Since I live in Liguria, obviously, I always make it fresh at home. For reasons of time I never use a stone mortar (which I have at home, like almost all Ligurians) but, don't be shocked, a blender.
It may not be made in the healthiest and most correct way but the result, I assure you, is exceptional all the same.
I have so many posts on this one about fresh Genoese pesto that I'm linking you to another nice article, written by Loris, on how to make this sauce.
Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
A small jar of fresh Genoese pesto – Un petit pot de pesto génois frais – Un pequeño frasco de pesto genovés fresco – Um pequeno pote de pesto genovês fresco – Ein kleines Glas frisches Genueser Pesto – Một lọ nhỏ pesto Genoa tươi
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
To learn more about our privacy and cookies policy, go to the bottom of the site.
This page has had 15 views total.