On March 17, people the world over will turn their thoughts to all things green. But in Genoa, Liguria, they won’t be thinking about green beer, rather pesto, the home-grown pasta topping made from heaps of basil, olive oil, parmigiana and pignoli. This Saturday in Genoa marks the Pesto Championship, an effort by the local tourist board to re-introduce the traditional way of making pesto - with a mortar and pestle. Even when it’s made using a Cuisinart, pesto always sounds magically delicious to us!
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