Introduction
Originating in Genoa, Liguria, pesto ( from the Genoese "pestâ": to pound ) is a traditional Italian condiment prepared in a mortar, with fresh basil, garlic, cheese and olive oil.
In medieval times, this green sauce symbolized the richness of the Mediterranean lands, and each family kept its own version. Today, Lokayah offers you a faithful version, subtly enriched with exceptional black pepper , with warm and woody notes, sourced from small Sri Lankan producers.
Ingredients (for a small jar of pesto)
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2 large pots of fresh basil (leaves washed and dried)
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90 g grated parmesan cheese
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75 g extra virgin olive oil
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65 g of pine nuts
(option: dry roast them for a few minutes for a more intense taste) -
1 clove of garlic , peeled
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1 pinch of fleur de sel
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A few twists of freshly ground Lokayah black pepper (origin Sri Lanka)
Preparation
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(Optional) : Dry roast the pine nuts in a hot pan for 2–3 minutes. This gives them a rounder, toasted flavor. Let cool.
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In a blender (or mortar for a traditional version), add:
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basil leaves
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the gables
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parmesan
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peeled garlic
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fleur de sel
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Mix gently, incorporating the olive oil little by little until you obtain a smooth and fragrant paste.
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Add a few turns of Lokayah black pepper to spice things up.
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Taste, adjust if necessary, and transfer to a clean jar.
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Storage tips
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Store in the refrigerator in an airtight container.
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For better preservation , pour a drizzle of olive oil on top of the pesto to create a protective layer that prevents oxidation.
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Keeps for 7 to 10 days , or freezes in portions.
To be enjoyed with:
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Fresh pasta
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Crispy bruschetta
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Grilled vegetables or white fish
