Punished by the coronavirus crisis, Italian cuisine is a way not only to travel, but also to claim the beauty of a country that is unrivalled and that transfers its culture and cuisine to many corners of the world, such as Da Bruno and the Costa del Sol.
And what greater essence than the sauces of Italian cuisine, to take up again the good taste of Mediterranean cuisine in these times of new normality. Italian sauces have been incorporated into all kinds of dishes. Like Pesto, a Ligurian condiment with an unmistakable aroma and taste, for fresh basil, pine nuts, parmesan cheese, garlic and olive oil. Pesto comes from the Genoese word pestare, which means to crush or grind in a mortar, which is the traditional way to prepare it.
By changing the nut, you get a tasty version, although the touch comes from the hazelnuts, cashews, walnuts, pistachios or hazelnuts. As basil is almost untouchable, you can also add delicacies such as avocado, aubergine or spinach. Also in the cheeses, besides the Parmesan, many Spanish or Italian delicacies are proposed that can give a spectacular Pesto.