When you think of Italy, you may think of good food, and when you think of Liguria, you may think of Genovese pesto made with a traditional marble mortar with wooden pestle. For this reason, a splendid mortar in Carrara white marble is perfectly useful in your kitchen!
DIMENSIONS: Diameter cm.18
MATERIAL: 100% Carrara white marble
Warning: Last items in stock!
The Carrara white marble mortar will allow making Genovese pesto as it has always been done traditionally. In fact, the Genovese pesto original recipe expressly requires the use of a Carrara white marble mortar for its preparation. This choice has been passed down through generations, since thanks to its olive wooden pestle, the Genovese mortar allows the perfect amalgamation of all ingredients and thanks to the arm rotation movement, it melts the ingredients without warming them up and rip them, it is the only correct way “to pound” the basil.
The arm movement has to be fluid and steady, so that it will result in a delicate taste and bright colour pesto, whose colour tones and tastes will remind you of unique Ligurian sceneries and fragrances.
We would like to make you a little present: the Genovese pesto original recipe, so that you may immediately try making it by utilizing your wonderful Carrara white marble mortar:
• 4 bunches (60-70 gr in leaves) of Genovese Basil
• 30 gr of Pine nuts
• 45-60 gr of grated Parmigiano Reggiano cheese
• 1-2 cloves of garlic of Vessalico (Imperia)
• 10 gr of Coarse Sea Salt
• 60-80 cc. of “Riviera Ligure” D.O.P. Extra Vergin Olive Oil, naturally sweet and fruity, the only oil which exalts Basil fragrance and dressing
Wash basil leaves in rigorously cold water, then put them to dry on a dishcloth without wiping and crumpling them.
Pound garlic and pine nuts in the mortar.
Once the mixture becomes creamy, add some grains of coarse sea salt and basil leaves without pressing to fill in. Pound the basil with a smooth rotating movement of the pestle on the sides.
Repeat the operation until a bright green liquid oozes out from the basil, then add Parmigiano Reggiano cheese and slowly amalgamate. Gradually pour Riviera Ligure D.O.P. Extra Vergin Olive Oil, ideal to match all ingredients without overwhelming them.
The preparation has to end as quickly as possible, in order not to dissipate the basil fragrances.
In fact, this mortar in Carrara white marble is not only a very useful tool, but it may also be used as valuable decorative object in your kitchen, you will make a wonderful impression by displaying it as a centrepiece, perhaps containing a tiny basil plant.
The Genovese mortar can be made in different diameters, we have chosen this diameter (18 cm), since we believe it might be the most ideal size for Genovese pesto preparation and a beautiful and harmonious dimension which best suits its use as a decorative object.