Pesto alla Genovese basil, garlic, pine nuts, pecorino and oil pounded in a mortar
Basil, garlic, pine nuts, pecorino and oil, pounded in a marble mortar: the sauce that has had a written recipe since 1863, born in Genoa.
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Basil, garlic, pine nuts, pecorino and oil, pounded in a marble mortar: the sauce that has had a written recipe since 1863, born in Genoa.
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chiesa di San Calogero · Castello di Conscente
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Next up: Saint Mary Magdalene, patroness of a town with a painting commissioned from Guido Reni, Thursday 22 July
Nearest airport: Genova, 66 km away
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