Cinque Terre - Pesto

Pesto (basil sauce)

The Italian Riviera is the home of pesto, as the basil, the base of pesto, really likes the local climate. Basil is mixed with parmigiano (parmesan cheese), garlic, olive oil and pine nut. You can eat it on pasta, gnocchi, focaccia or pizza, but I also love it on a simple toast. Local people eat it mainly on a pasta called trofie.

Gastronomy - Pesto

You can buy freshly made pesto in the little shops of the Cinque Terre. However, I have found the best pesto at the market in La Spezia. I love buying pesto and cheese here. It is also cheaper than in the 5 villages. At the market, a kilo of pesto costs approx. 16 EUR while in some little shops of the villages I've seen it for more than 40 EUR. You should also try the walnut sauce. I warn you, if you go to this market, you will end up with a basket full of delicious stuff.

Of course if you feel like it, you can also make your own pesto from fresh ingredients. I have found this recipe in a ligurian cookbook but you can change the proportions. In the video below, the chef made it with different quantities. If you like the strong taste of garlic, don't hesitate to add more.

Recipe for 5 people

  • 100 g basil
  • 30 g pine nut
  • 2 cloves of garlic
  • 40 g parmesan cheese
  • 2 dl olive oil
  • Salt

Real pesto is made by hand in marble mortar with a wooden pestle but of course a mixer will also do.

Crush up basil, pine nuts and garlic with some salt in a mortar. Then mix with grated parmesan cheese and olive oil.

If you don't feel like cooking during your holiday, don't worry, you will find pasta with pesto and focaccia with pesto all around the Cinque Terre villages.

Gastronomy - Pesto

If you would like to learn pesto-making from a local expert, try the pesto course in Manarola or the pesto course in Levanto.

We have also made a video about pesto-making. Chef Alberto was cooking with Mautner Zsófi (author of a popular Hungarian gastroblog), they prepared trofie al pesto and pansotti with walnut sauce.
Italian gastrotrip: how to make pesto?