On our recent trip to Varese Ligure, Italy, Paul and I had lunch at the Gallo de Nero. There we had a fresh pesto which was wonderful. This area is known for its pesto from as early as 1600. Fresh basil, Ligurian olive oil, pine nuts, and parmesan cheese from the neighboring Parma make for a great spread. I found their pesto to be made with much less oil, pine nuts, and parm and much more basil.
We have been experimenting with different pesto’s at the Vintage House for the upcoming Cooking Party with the Chef program and have loved combining unusual ingredients. What are your favorite and most unusual pestos?