Description
A walnut pesto class in Genoa shows a side of Ligurian cooking that is less famous than the basil version. It runs for about three hours in a traditional bottega in the old town, a few minutes on foot from Christopher Columbus' House.
With the hosts guiding you, you work walnuts, Parmigiano Reggiano, garlic, extra virgin oil, marjoram and bread that has soaked in milk in a Carrara marble mortar with a wooden pestle. You also hear how this sauce differs from basil pesto and why it belongs to the cuisine of the Ligurian mountains.
Then you sit down to eat it on handmade pasta, usually trofie or pansotti, with a glass of Ligurian wine, either a Vermentino from Colli di Luni or a Ciliegiolo from the Tigullio.
- All ingredients, equipment and aprons
- One glass of wine
- A 90 g jar of walnut pesto to take home
- A personalised certificate of participation
Sessions are limited to six participants and are held in English, or in Italian on request. Children over ten are welcome. The recipe is vegetarian but not vegan or gluten-free, and it is not recommended for guests with severe nut, dairy or gluten allergies.