At the beginning of our journey, we hosted "tasting nights". It was our way to include family and friends in the selection of our products, and Pesto alla Genovese was simply the perfect one to start with.
We set up the table, handed over score cards, and allowed our guests to proceed with blind tasting. La Macina Ligure Pesto alla Genovese was the one everyone selected as their favourite.
As you may know, the original recipe of Pesto alla Genovese calls for parmesan or pecorino cheese, so this is not what you would call the most traditional of pestos. It is also true that the if you were to purchase a jar of pesto in Liguria, that would have to be refrigerated right away, something we are not able to do. We are fairly confident though, this is no way any less delicious or authentic.
La Macina Ligure's secret? They do not pasteurise the ingredients: this allows to retain all the flavours. And then they add cashews: with their rich and creamy texture, cashews cover for the missing cheese that is normally used. However the real hero is the organic basil, grown to the perfect moment, and picked a little earlier and worked quickly, to avoid oxidation and keep that bright green colour.
Hope you enjoy this pesto, as much as we do!