2. PUPILS FROM 2A CLASS -
FELTRE SCHOOL SOWN
WITH BASIL THE SOIL
WITH THE HELP OF ONE
OF THEIR GRANDPA.
AS SOON AS THE
LITTLE PLANTS
CAME UP, THEY
TRANSPLANTED
THEM INTO LITTLE
POTS.

3. AFTER A WHILE THEY
HAD A GOOD
HARVEST!

4. THEN, CHILDREN FROM THE 2ND CLASS (FELTRE) AND
3RD CLASS (PINI) MET TO PREPARE A TYPICAL ITALIAN
RECIPE: PESTO.
WHAT IS PESTO?
IT’S A TRADITIONAL SAUCE COMING FROM LIGURIA,
AN ITALIAN REGION.

5. SOME HISTORICAL NOTES
PESTO has very ancient origins:, we have had the first
documents since Roman times, by Virgilio and Plinio,
even if the traditional recipe we know nowadays goes
back to the seventeenth century.
There are also lots of legends: the nicer talks about a
monastery up to the hills surrounding Genoa: this
monastery was dedicated to Saint Basilio. A poor friar
was living there and he had nothing to eat but
anchovies. He was really fed up of this so, one day he
went out and picked this aromatic plant up: it was
growing spontaneously and he called it ‘BASILIUM’ in
Saint Basilio’s honour. He went back, put the leaves into
a mortar together with some other few ingredients and
started to pound them all until he got a sort of cream. It
was the first ‘pesto’ and, as time goes by, it became
famous all over the world.

6. INGREDIENTS
250 GR. BASIL
20 GR. PINE-KERNELS
A CLOVE OF GARLIC
HALF GLASS
OF OLIVE OIL
SALT
THE MORTAR
2 SPOONS OF
GRATED
“PECORINO
CHEESE”

7. FIRST STEP: PICK THE LEAVES FROM THE PLANT

8. SECOND STEP: POUND THE INGREDIENTS INTO THE MORTAR

9. THIRD STEP: ADD A LITTLE BIT OF OIL
AND… IT’S READY!

10. WHAT SHALL WE DO NOW?
JUST POUR THE SAUCE ONTO THE PASTA AND….