GENOVA LA SUPERBA
Proud of its superb pesto
by Karen Guthry
 Genova La Superba (the Proud) is a thriving seaport at the foot of the Apennines and is known the world over as Liguria’s main city and the birthplace of Christopher Columbus. During the Middle Ages, the powerful maritime republic based its wealth on the spice trade with Africa and the Far East. Today, Genoa is still one of Europe’s leading ports in the Mediterranean.
Thanks to its glorious past, the city has a noteworthy artistic heritage. The historical center, surrounded by picturesque alleyways that lead into the surrounding hills, is the epitome of Ligurian style with its conglomeration of herringbone pavements and patrician palazzi.
Another of Genoa’s celebrated features is the traditional pasta al pesto. The rich, fragrant sauce has a characteristic dark green color and a pungent aroma. Pesto is served uncooked: the main ingredients are fresh basil, pine nuts and Pecorino cheese.
PESTO SAUCE
4 cups basil, firmly packed
4 cloves garlic, lightly crushed
1 cup pine nuts, toasted
1-1/2 cups freshly grated Pecorino cheese
1-1/2 cups extra-virgin olive oil
salt and pepper to taste
Combine all ingredients in a food processor until smooth and pour over the steaming hot pasta of your choice. The pesto will keep for up to a week in the refrigerator.
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