Creamy, delicate and ivory, pine nut sauce is another tasty surprise of Genoa gastronomy, a condiment that adds an unmistakable shade to pasta dishes such as pansoti or ravioli with herbs. 
Imagine being in Genoa and enjoying a portion of pansoti topped with a generous spoonful of pine nut sauce. The intense aroma of pine nuts spreads in the air while the first bite, melting in the mouth, gives you an explosive mix of unique and irresistible flavors: a journey to discover the flavors and aromas typical of Genoa.  
The original recipe involves a craftsmanship where the ingredients are "pounded" in a marble mortar. The end result is a creamy, fragrant and delicate sauce with an intense aroma. But pine nut sauce in Genoa is not only a delight for the palate, it is also a symbol of tradition and culture a real culinary heritage.
If you are in Genoa, visiting its beauties, do not miss the opportunity to taste this delicacy that embodies the history and tradition of a city.

Proceeding:

In a mortar crush the garlic with a pinch of salt, add the pine nuts and continue to pound until you get a thick mixture. Swirling with the pestle, add the marjoram and another pinch of salt, the crumbled crumb, the prescinseua and the parmesan.
Stir in the oil until you reach the ideal consistency of a cream.

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Ingredients:

•  180 g pine nuts from Pisa
•  2 cloves of garlic (preferably from Vessalico)
•  the crumb of half a sandwich wet in milk and squeezed
•  30 g Parmesan cheese
•  1 tablespoon prescinseua (Genoese curd)
•  the fresh leaves of two sprigs of marjoram
•  extra virgin olive oil
•  coarse salt to taste

      *in bold type allergen ingredients