Pesto Vegia Zena

Name: Pesto Vegia Zena (“Old Genoa” Pesto)
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: 1 tablespoon/7 g pinoli; 1 large pinch coarse sea salt; 2 cloves garlic, peeled, with the green heart removed; 1 tablespoon/7 g fresh, finely grated Pecorino Romano; 3 to 4 tablespoons/45 to 60 ml Ligurian extravirgin olive oil; 100 small or 50 large fresh basil leaves, carefully wiped, stems and spines removed

“Old Genoa” Pesto

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

The name means “Old Genoa,” and this is a very traditional pesto that is mainly basil, with few nuts and little cheese.

Ingredients

1 large pinch coarse sea salt
100 small or 50 large fresh basil leaves, carefully wiped, stems and spines removed

Europe
Italy
Liguria: Genoa
Sauce
Gluten-free
Vegetarian
Mediterranean

Method

Prepare as you would the Pesto Classico, but use the amounts indicated above.