Yesterday was “International Day of Italian Cuisine” and this year´s official dish was Pesto alla Genovese, one of the world’s most famous uncooked sauces that originated in Genova, in the Region of Liguria. Pesto is one of the most reproduced sauces with many variations found around the world, but a true, authentic Pesto Genovese is not like any other sauce.
 
Chefs from more than 40 countries took part in creating authentic Pesto alla Genovese on January 17th, but any Italian Food lover could join in the celebration. The purpose of the International Day of Italian Cuisine is to create a worldwide celebration of authentic and quality Italian Cuisine, and to defend it from poor quality misinterpretations.
 
Pesto alla Genovese can be easily prepared at home using fresh basil, pine nuts, aged Parmigiano Reggiano, fresh garlic cloves, sea salt, and good quality extra virgin olive oil. The only tools you will need are a sturdy marble mortar and wooden pestle if making the pesto in the traditional way, but I know as sacrilegious as it is, its far easier and quicker to use a food processor.
 
Anyway, I couldn’t not take part and as I already have a basil pesto recipe on the blog I decided to make this yummy parsley and hazlenut one instead.
 
 
Boun appetito
Serves 4
 
350g tagliatelle
80g pack flat-leaf parsley
100g toasted hazelnuts
50g Parmesan (or vegetarian alternative), grated zest and juice 1 lemon
100ml olive oil
 
Cook the pasta in salted, boiling water according to pack instructions.
 
Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
 
Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
 
You can always double the quantity of pesto, cover with a layer of oil and keep in the fridge for up to a week.
 
Add your own flavours, like watercress and walnuts or pine nuts and rocket. What ever you decide I am sure you will agree, making your pesto is just so easy, rewarding and so worth the effort.