Pesto Ligure

Name: Pesto Ligure
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: Mediterranean
Ingredients: 100g basilico Basil; 100ml EVO Olive Oil; 70g Parmigiano Parmesan; 40g pinoli Pine Nuts; 30g Pecorino Fiore Sardo Pecorino; 3g sale Salt; 3g aglio Garlic

Independent adaptation of a publicly published Marco Visciola recipe. Not affiliated with, sponsored by, or endorsed by Marco Visciola.

Pesto from a starred kitchen.

Ratio

Olive Oil 100 ml

Ingredients

Basil — 100g basilico
Olive Oil — 100ml EVO
Parmesan — 70g Parmigiano
Pine Nuts — 40g pinoli
Pecorino — 30g Pecorino Fiore Sardo
Salt — 3g sale
Garlic — 3g aglio

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Marco Visciola works in Ligurian seafood at Il Marin; credentials include Michelin 1* (Il Marin, Genoa).

Adapted from a Marco Visciola recipe (Marco Visciola / Reporter Gourmet (tortelli pesto)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Marco Visciola / Reporter Gourmet (tortelli pesto) (published as “Pesto Ligure”). Full citation lives in Provenance.