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Ligurian Pesto (180 gr.) is an ancient Ligurian sauce made from basil, garlic and pine nuts and "Roi" extra virgin olive oil. Pasta al pesto is a classic summertime Italian recipe. It is originally from Genova in the Liguria region of northern Italy but is nowadays widespread throughout the country.
The name pesto comes from the Italian word pestare (to crush) traditionally the ingredients were blended using a marble mortar and a wooden pestle. The simplicity of this recipe requires the use of high quality tasty ingredients. Any pasta shape will work but traditionally trofie or linguine work best.
ROI is especially known for their olive production, where the olive grove and the flavour of the olives are influenced by the surrounding Mediterranean woodland and chestnut trees, the sea and wild herbs. The olive mill is currently composed of the traditional mill with a granite millstone and two presses, as well as a newly designed mill with a continuous cycle and cold extraction.
Taste Profile: salty, herbal, rich, cheesy, bright.
Pairing: pasta, fish, soup.
Cantaloupe, feta and pesto salad
We all know pesto is perfect on pasta and as a spread on sandwiches. This is an alternative, a great summery fresh and easy to make recipe.
Yield: serves 4
Prep time: 10 minutes
Cooking time: none
Ingredients
Pesto, 3 tablespoons – Pesto by Roi
Cantaloupe, 1 whole diced
Feta cheese, ½ pound diced
Toasted pine nuts, 2 tablespoons
Black small olives, 3 tablespoons – Olive taggiasche denocciolate by Roi
Extra virgin Olive Oil, 2 tablespoons – Roi Mosto Extra Virgin Olive Oil by Roi
Fresh basil, ½ bunch torn
Fresh mint, ½ bunch chopped
Method
Mix all ingredients together in a bowl and serve chilled. Tear the basil with your hands and don’t chop with a knife, the metal oxidizes it very quickly and will make it turn dark brown.
