Aphrodisiac sauce ! The green color, the basilic leaves, from Liguria ground being and the Genoa symbol. Afterwards , we think to cold sauce, very love by Italians, wide-spread in all world . What taste it can having ? Certainly of basilic, pinole,…..We need to know why it’s more appetites and simply to make. For a gourmand of pasta don’t lock the  Genoa pesto( sauce)! We start with the compositions: Basilic- 25 leaves, oil of extra virgin of olive-50 ml, cheese pecorino-15 g, garlic1-2 pieces. The important for the sauce of quality is the leaves don-t washing , the prefer to clean with the soft material. We take a mortar, cut small the garlic with the 5 g of salt( big), arriving the leaves of basilic , crushing  at left and straight fin to obtain a green brilliant liquid. Beautiful color! Taste? Slowly, slowly to arrive the pinole, cheese mixing all obtaining a creamy cream and the end the oil extra virgin for to have a sauce homogeny, ready. Simply to eat, good an appetites with the pasta . Eating we don’t forgot of pasta with Genoa pesto!

Pesto sauce