The Making O’ the Green

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!

Photo by Monkeycat!


Share Your Thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.