Well, he was half Italian anyway.

On a week long vacation, that played like a movie screen play, complete with the Trevi fountain at night, a roman beach town and buffalo mozzarella, I was cast as the wide eyed starlet…. with an appetite. 

I ate very well.  It is very hard not to eat well if you keep your eyes, ears, nose and mouth open at all times.  But my favorite meal is easy to spot.  On a Saturday night, my Italian and I made our way through the winding streets near the Piazza Navona and to a small pizzeria/restaurant called Da Franceso.  Ok, so it was in my Time Out guide book, but it was the crowd of stylisly noisey and young Italians that sucked me in.  Seated just outside the main door, I had a privileged view of the maitre d’  who ran the show on “Italian time.” Content to sip beer (wine would come with dinner) I awaited my pesto.

Brilliance, pure brilliance in my mouth.  This pesto was epitome of homey fare. The simple freshness and pureness of the ingredients have lodged its taste in my memory forever. I’m getting hungry just thinking about it.  We also had a pizza with prosciutto and rocket. How cool that arugula gets to be called ROCKET in Italy.  I wish my name translated as well, maybe something like Electric!

Back with my computer both hungry and curious, I wanted to know: what is Pesto’s deal?  Well, Liguia, the capital of Italy’s northwestern Genova region is famous for this green sauce. Their Pesto alla Genovese combines basil, garlic, salt, pine nuts, Parmigiano Reggiano cheese and Italian olive oil together creating a flavor that is at once deep and earthy yet light and cleansing.

The word pesto comes from the way it is made: garlic, salt and basil leaves are mushed together using a mortar and pestle until they reach an almost creamy texture, then come the pine nuts followed by the oil and cheese. The best pesto, according to those Italians, comes from the smaller delicate leaves from at  the top of the plant, they yield a smooth and subtle flavor.  On the same note, you’ll want to remove any thick veins or stems as they could add a sour or acidic bite-ick!   A layer of oil atop the sauce will help maintain the color and prevent quick spoilage.  If you don’t use a canning method to preserve it (like you’d be able to keep your hands off this awesome sauce that long anyway…) pop it in the fridge.  And PS: If you do manage to show some self restraint (I cannot) pesto can be frozen for up to six months. (1)

Choosing your own quantities is the best part of homemade sauces like this one, personally, I like mine with a good garlicky bite, a few fresh tomatoes and a healthy dose of fresh black pepper.  Oh man,  I can’t wait for my basil crop to flourish later this summer.  Pesto Pasta is immediately in order, as is pesto chicken, minestrone with pesto on top and maybe a pesto mozzarella sandwich.

And if you make it to Rome…

Da Francesco

Piazza del Fico, 29
00186 Roma (Latium), Italy
+39 066 864009