Pesto Tips

Basilico (the herb, basil) is in season and as Guido's grandmother and mother come from Genova, the birthplace of pesto, he loves to include making this delicious sauce in our cooking class menu. Here are just some of the tips for making a great pesto sauce:
1/ To clean: Never fully wash basil leaves, only wipe them with a clean cloth (this helps the basil stay fresh, green and dry)
2/ When using a mortar and pestle to grind the ingredients, always use a stone or marble mortar and a wooden pestle. as this brings out the best flavour! (Never stone with stone or wood with wood)
3/When you have placed the ingredients, including the basil leaves in the mortar, add a pinch of sale grosso (rock sea salt) before you start to grind (and also another pinch as you continue). This will help you grind the leaves more easily and keep the colour of the basil leaves light (because of the natural sodium in the salt)

Pesto is very versatile as it is not only tasty with gnocchi or pasta, it is also often eaten in Italy with fish dishes or as a dip!

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