Pesto Experience

Pesto originated in Genoa on the Ligurian coast. In October of 2023, I had a great adventure to this region. A week of Italian food, fun and sun.

Manorola, Italy

Nessun Dorma

A very memorable time was the Pesto Experience at Nessun Dorma in Manarola in the Cinque Terre. My friend and I got to make pesto with a mortar and pestle, eat it and have lunch. We even got an apron in the deal. If you
want to go here’s the website: https://www.nessundormacinqueterre.com/pestoexperience The short video is worth watching.

This was the best pesto I have ever had!

Gently pick just the leaves from the basil bunch. Just the leaves no stems. Place them in a shallow bowl with some water. Add a few ice cubes to the bowl of leaves.

Add 1 teaspoon of coarse salt and 2 peeled halved garlic cloves to the mortar. Remove any green cores from the garlic before adding. Pound the salt and garlic into a paste. Then spread the garlic paste over the entire mortar including the lip around the top.

Gently swish basil leaves in the water to remove dirt and debris. Dump out the water. Gently take small handfuls of leaves and shake off the excess water and put the leaves in the mortar. Add 3 tablespoons of Italian pine nuts.

Begin pounding the basil. Use a fast blender motion to break up the leaves and smash the pine nuts. Using a small spatula scrape the basil down into the mortar including from the lip.

Don’t worry if the basil is watery. The cheese will absorb it and become creamy. Add 4 tablespoons of Parmigiano-Reggiano and 2 tablespoons of Pecorino Sardo. Use a fast blender motion to combine the basil mixture and cheese. Scrape down the sides often.

Add 3 tablespoons of olive oil. Again, use a fast blender motion to combine the pesto into a creamy sauce.

After all the hard work, pour a glass of Vermentino white wine, dip some bread and have lunch!