The secret to making the world’s best pesto? Do it in the place it was born
Pesto, a classic Italian sauce, is best made in its place of origin, Liguria. A recent masterclass in Rapallo emphasized the importance of ingredient order and technique in creating authentic pesto. Participants learned that while precision in quantity is less critical, the right proportions and method are essential for the best flavor.
- ▪Pesto is traditionally made with basil, garlic, Parmesan, Pecorino, pine nuts, salt, and olive oil.
- ▪A masterclass in pesto making was held at O Magazin Al Porto in Rapallo, Liguria.
- ▪The order of crushing ingredients is crucial for achieving the right flavor in pesto.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at SMH Traveller.