Pesto alla Genovese originated in Genoa, Italy, evolving from ancient Roman, garlic-heavy herb pastes like moretum into its modern basil-based form during the mid-19th century. Traditionally made using a mortar and pestle, it combines Ligurian basil, pine nuts, garlic, parmesan/pecorino cheese, and olive oil, with the first recorded recipe appearing around 1863-1870.
For this dinner for two we paired it with our Buffalo Mozzarella from Torre Lupara. Torre Lupara is a farmstead cheese company located in Caserta Italy producing some of the finest Mozzarella di Bufala. With a history dating back over 125years, Lupara has developed a vertically integrated company, supplying themselves with all the raw materials for their cheese production. Covering 500 acres of land, Lupara grows their own corn and “erba medica” which is used to feed their herd of more than 2,000 Italian water buffalo, from whom they get the milk for their mozzarella. Through maintaining full control over the raw materials and cheese-making process, Lupara has developed a safe and effective way to freeze their product retaining a high-level of quality and consistency.
