Pesto di Dolceacqua

Although I have tasted this unusual pesto three times in Dolceacqua, no one has been able to confirm for me that it is the town’s traditional preparation. So the name is my addition, but the recipe is as I tasted it. What makes this version unique is that there is almost no pounding. It is, instead, a suspension of pesto ingredients in olive oil. I have used it on pasta, of course, but it is also wonderful on bruschetta or on poached or grilled fish. Unlike other pestos, you should n