Search: Advanced | Preference
Traveling Boy means the travel adventures of the Traveiling Boitanos
Travel adventures of Eric Anderson Boitano
Travel adventures of John Clayton
Travel adventures of Deb Roskamp
Travel adventures of Fyllis Hockman
Travel adventures of Brom Wikstrom
Travel adventures of Jim Friend
Travel adventures of Timothy Mattox
Travel adventures of Corinna Lothar
Travel adventures of Roger Fallihee
Travel adventures of Tamara Lelie
Travel adventures of Beverly Cohn
Travel adventures of Raoul Pascual
Travel adventures of Ringo Boitano
Travel adventures of Herb Chase
Travel adventures of Terry Cassel
Travel adventures of Dette Pascual
Travel adventures of Gary Singh
Travel adventures of John Blanchette
Travel adventures of Tom Weber
Travel adventures of James Thomas
Travel adventures of Richard Carroll
Travel adventures of Richard Frisbie
Travel adventures of Masada Siegel
Travel adventures of Greg Aragon
Travel adventures of Skip Kaltenheuser
Travel adventures of Ruth J. Katz
Travel adventures of Traveling Boy's guest contributors

Ketchikan Bed and Breakfast Service

Panguitch Utah, your destination for outdoor discovery

Alaska Sea Adventures - Alaska Yacht Charter and Cruises

Colorado ad

Sorrel ad

Polar Cruises ad


write me    Feeds provide updated website content        

Pesto alla Genovese Recipe

Pesto alla Genovese
by Ed Boitano

Genoa, Italy

By now, most of the world knows of PESTO. Though it will never be as popular as pizza, it’s a convenient and tasty sauce for a quick pasta dish, and seemingly every U.S. supermarket now has rows of Pesto in jars lining its shelves.

cooking utensils with walnuts, basil leaves and cheese

My connection with this simple, but delectable sauce goes back to a period pre-dating my memory. Much of my childhood was spent in the kitchen of my immigrant grandmother who hailed from Liguria, the province where Pesto originated. In her kitchen she taught me her sacred family recipes from the hills above her beloved Genoa. My love of cooking began in that kitchen and continues today. Pesto was part of this experience: she would serve it as a first-course pasta dish, generally over vermicelli.

Pesto alla Genovese is quite different from what is found in the stores today. This store-bought pesto generally consists of sweet basil, pine nuts, garlic and a low quality pure olive oil, placed in a blender. Add a little Romano and Parmesan cheese and there you have it.

Ed Boitano's grandmother
Adelina Boitano Bogny

The real Pesto deal – according to the Boitano family – consists of placing a small portion of sweet basil, walnuts – yes, a preference for many Genovese families - garlic, extra virgin olive oil, non-salted butter, garlic, and a dash of salt and pepper –- into a mortar, where it is crushed and pounded into a paste using a pestle. Pesto in Italian means ‘pound’ or ‘pestle.’ The process is repeated a number of times. It ain’t easy. After 20-minutes, I would exclaim that this was too much work for my 12-year-old arms. My grandmother – who worked full-time as a seamstress – would laugh and say: “Work? This is fun!”

Meanwhile, the vermicelli pasta – made by hand – would already be boiling in the pot. Once ready, we would drain the vermicelli, and then pour a little cold water over the pasta to stop the cooking process to keep it al dente. Pesto alla Genovese, like most Italian dishes, is served warm, not hot. We would then delicately toss the vermicelli with the Pesto, finally adding sweet cream – a surprise to many Americans – to soften the taste. An equal portion of Romano and Parmesan cheese would be added, and perhaps a dash of salt if necessary to please the palate - my grandmother never owned a single measurement utensil.

Pesto is always best when served fresh, but if making a large portions it can be frozen. Just make sure you pour a layer of olive oil over the top of the jar or container.

Buon appetito!

This article is dedicated to the memory of Adelina Boitano Bogny: June 26, 1902 – January 11, 1997

For one cup of Pesto alla Genovese

  • 1/2 cup walnuts
  • 1/2 cup sweet basil
  • 2 teaspoons garlic
  • 1/4 cup Romano Cheese
  • 1/4 cup Parmesan Cheese
  • 6 tablespoons butter
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ cup of cream

Care to Share?
Do you have any favorite recipes that you
picked up in one of your travels?
Can you share them with us?
Click here and send them
to Audrey.

Visit other recipes:
Chocolates for Valentine's Day
Super Bowl Recipes
Clayton Lettuce - Delicious!
Lazy Person's Spaghetti con Gamberetti In Aglio, Olio e Peperocino
Sgroppino: Venice Untied
Lazy Person's Farfalle con Piselli e Pancetta
Lazy Person's Raviolini In Butter and Sage
A Penne Peppered Pranzo With Pavarotti
Lazy Person's Blazing Saddles Bean Soup
Hugo: The Alpine Spritz
A Splash of Venice in Every Glass
Lazy Person's "Taste the Salt" Pasta
Lazy Person's Pan-Seared Plum Brandy Pork Chops
Lazy Person's Semolina No. 5 In Red Sauce Minor
Lazy Person's Creamy Prosciutto Cotto Arrosto Pasta
Apfelstrudel
Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza
Lazy Person's Golden Rush Bell Pepper Sauce
Lazy Person's Pancetta 'n' Peppers 'Deep Throat' Pasta
Lazy Person's John Montagu Plain Omelette-Smoked Salmon Panino
Lazy Person's Pesto Based Flatbread Pizza
Queen Viola Cipolla of Tropea
The Caesar Salad
Thanksgiving Recipe - Circa 1621
Smoked Salmon
Spicy Tuna Tartar Sauce
Frikadeller -- Danish Meatballs
Costolette di Vittelo Milanese
Ribollita Reboiled Minestrone
Lutefisk - From Norway
Feijoada Completa
Porotos Granados
Happy St Patrick's Day
Cajun Gumbo
Bangers and Mash
King Cake
Christmas Biscotti alla Genovese
Zsa Zsa Gabor's Dracula Goulash
Sample the Flavors of New Zealand
Cornish Pasties
Pesto alla Genovese
A McDreamy McMeel
The English Countryside: Fresh Food & Real Ale




Hi Audrey,

Love your lamb shanks.

--- Paul, Scottsdale AZ

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Audrey

Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA


Name: Required
E-mail: Required
City: Required
Feedback:
 

© TravelingBoy.com. All Rights Reserved. 2015.
This site is designed and maintained by WYNK Marketing. Send all technical issues to: support@wynkmarketing.com
Friendly Planet Travel

Lovin Life After 50

Big Sur ad

Herzerl Tours ad

Tara Tours ad

Alaska Cruises & Vacations ad

Dude Ranchers' Assoc. ad

Cuna Law Yacht ad

Cruise One ad

Global Exchange Reality Tours ad

Global Exchange Reality Tours ad

Global Exchange Reality Tours ad

Park City ad