In Search Of Pesto

Genoa is a busy, dirty, crowded place. Filthy in parts, beautiful in others, very poor, very rich. Lots of dog poo regardless and hot, really hot in the Summer. I spent time in Genoa, visiting friends who were on boats there and when a boat I'd been working on had been getting work done in one of the shipyards. Genoa is the home of a church that looks like licorice, fantastic food and the mother of pesto.

Years ago, living in Galway, Ireland I decided one day to go in search of pesto. Back then, it didn't occur to me to make it. But I would soon be forced to learn out of necessity and shocked by it's simplicity. I remember it was a fine day (if you know Galway weather you would also remember if it was a fine day)and every shop I went into either hadn't heard of it (amazing now considering Ireland's culinary standing in the world) or didn't stock it. Walking out of town back towards Salt Hill, I remembered another small shop that I thought I would try, you know for luck's sake. There was a young girl behind the counter and I went up and asked her if they sold pesto?

"We do," she says confidently.

"You do? Oh great, where is it?"

"Just down the back there."

As I'm walking in the direction she pointed me, she sings out, "Now, that is the stuff you kill bugs and tings (things) with, is it not?"

It still makes me smile.

Pesto
1 cup well packed, washed basil leaves
1/2 cup extra virgin olive oil
3 tablespoons pine nuts (I toast mine, but it's entirely up to you)
2 cloves garlic, crushed
salt
2 oz (60 g)freshly grated parmesan cheese

Put everything in the blender and blend until smooth. Adjust seasoning with salt or oil or parmesan.


This is delicious over spaghetti or linguine, if you do use the pesto for this, add a little of the water used for cooking the pasta to thin it a little.