After a trip to Liguria I couldn’t get that fresh pesto off of my mind. I set to work at recreating it at home, and found Marcella Hazan’s recipe to be the perfect base to work from. Use a blender despite it being the less traditional route and you’ll have pesto before your pasta is al dente.



pestopasta and pesto


Makes around 400g

Roughly 100g fresh basil leaves, rinsed with cold water
2 cloves of garlic, roughly chopped with salt
3 tablespoons pine nuts
2 tablespoons walnut halves
60g fresh parmigiano reggiano, finely grated
30g fresh pecorino romano, finely grated
8 tablespoons good quality extra virgin olive oil
40g butter, room temperature

In a food processor add the basil leaves, garlic, pine nuts, walnuts, olive oil and a generous seasoning of salt and pepper and blend to a creamy consistency.

Transfer to a bowl and by hand mix in the two cheeses until fully incorporated, then stir in the softened butter until is it distributed evenly throughout. Add an extra glug of olive oil for good measure.

Recipe adapted from Marcella Hazan

Note: To store your pesto pour roughly ½cm of olive oil on top to prevent oxidation and discolouration. It should keep for around 1 week in the fridge. Bring to room temperature before use.


6 thoughts on “Liguria + pesto

  1. juliecrombe says:

    It looks so precious out there! Amazing pictures!
    Please check out my blog and let’s follow each other!

  2. oureverydayadventures365 says:

    I had the best pesto of my life in this region in a restaurant in an old converted olive oil factory. I can still taste it

    1. Gabriella says:

      Sounds incredible. I bulk bought fresh pesto the day I left and filled my freezer with it.. Sadly it didn’t last long…!

  3. sejaljaykar says:

    It was a journey through your eyes… I could kill for a good pesto sauce pasta.!!! but i loved the recipe you gave us was also amazing !!! will try soon 🙂

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