Liguria is located on the Italian Riviera. They have crystal blue water, monumental mountains, sprawling hills, and pesto that will make you want to cry. They are the birthplace of pesto, the OG, so why would we make it any other way. The pesto is prepared in a mortar and pestle, which makes sense because the word “pesto” in Italian is derived from the verb “pestare,” meaning to pound or crush. The ingredients are busted up in the mortar until they form a paste that smells so good it should be made into a fragrance so we can all smell like pesto all the time.
- 6 small potatoes
- 20 green beans
- 4 cups pasta (we use fusilli so the pesto gets stuck in the spirals)
- 1 garlic clove
- 2 cups basil leaves
- 1/4 cup sunflower seeds (or cashews or almonds or pine nuts)
- 1/2 cup freshly grated Parmesan cheese
- salt (staples)
- olive oil (staples)
- 2 Tbsp. butter (staples)
- Walk down to the beach and fill a large pot with sea water, just like they do in Italy. If you do not live on the beach, just fill a large pot with water and salt heavily. Bring this to a boil.
- Quarter the potatoes, keeping all the pieces about the same size. Cut the stems off of the green beans and then cut into bite-sized pieces. Add the pasta and potatoes to the boiling, salted water.
- Grab your mortar and pestle. Toss the garlic clove into the mortar and crush it. Next add the basil leaves (save the stems for another day) and really bust them up until they form a paste. Then add sunflower seeds and continue to crush.
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|Calories930Calories from Fat200|
|% DAILY VALUE|
|Calories from Fat200|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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