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To make the authentic pesto sauce, we went to Genova and asked the locals for their secret. You will need coarse salt, basil (you have to choose the small leaves), pine nuts, extra virgin olive oil, garlic (optional), parmesan and pecorino cheese in equal quantities.
The measurements honestly depend on your taste, but the main secret is to…. Forget about the mixer! Instead, you have to do it the traditional way, using marble mortar and pestle. This is what makes all the difference.
Use pesto over your pasta or in a sandwich with mozzarella, tomatoes and chicken.
