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The recipe for Genoese pesto at the Hotel Bristol Palace

The recipe for Genoese pesto at the Hotel Bristol Palace

15-10-2021 | Food

Written by: Duetorrihotels

For the first time, here is the full list of ingredients that make the Genoese pesto at the Bristol Palace so famous and unique as to be inimitable. They will be revealed to us directly by our Director, Giovanni Ferrando… The main raw ingredient, basil, comes exclusively from the Pra’ area, and as the Director states, “it is the only basil that can smell the sea air,” while the pine nuts are selected from maritime pinecones in the Tuscan provinces. The sea characterises all the recipes at the Hotel Bristol Palace, and pesto is its ultimate expression.

Two-thirds Parmesan and one-third Pecorino, with just a pinch of salt, are the correct proportions to continue creating true Genoese pesto. At this point, His Majesty the olive oil from the Riviera di Ponente enters the scene, ready to gently bring everything together. As a true Genoese (or rather, a Genoese DOCG as the General Manager has defined himself), a clove of garlic per person is a must have to complete the recipe. At least you should add desire, passion, mix everything with the classic tools of the pestle and marble mortar and do not forget to pour lots of love, the secret ingredient of every recipe at the Hotel Bristol Palace.

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