THEN, CHILDREN FROM THE 2ND CLASS (FELTRE) AND
3RD CLASS (PINI) MET TO PREPARE A TYPICAL ITALIAN
WHAT IS PESTO?
IT’S A TRADITIONAL SAUCE COMING FROM LIGURIA,
AN ITALIAN REGION.
SOME HISTORICAL NOTES
PESTO has very ancient origins:, we have had the first
documents since Roman times, by Virgilio and Plinio,
even if the traditional recipe we know nowadays goes
back to the seventeenth century.
There are also lots of legends: the nicer talks about a
monastery up to the hills surrounding Genoa: this
monastery was dedicated to Saint Basilio. A poor friar
was living there and he had nothing to eat but
anchovies. He was really fed up of this so, one day he
went out and picked this aromatic plant up: it was
growing spontaneously and he called it ‘BASILIUM’ in
Saint Basilio’s honour. He went back, put the leaves into
a mortar together with some other few ingredients and
started to pound them all until he got a sort of cream. It
was the first ‘pesto’ and, as time goes by, it became
famous all over the world.
250 GR. BASIL
20 GR. PINE-KERNELS
A CLOVE OF GARLIC
OF OLIVE OIL
2 SPOONS OF