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Italian airport waives liquid limits for this item (recipe included)


The potential terror properties inherent to my full size tube of toothpaste has always worried me - especially when I can buy the same tube as soon as I pass through security and bring it on the plane (for four times as much). 

 

But some airports take a more lax approach to the liquid limits than others.

 

As of 1 June, Genoa's Cristoforo Colombo airport has waived the 100ml liquid limit on pesto. The campaign, dubbed "Il pesto è buono" (Pesto is good), allows flyers to bring pesto jars of up to 500g onboard flights, BBC reported. The pesto, of course, must be Genovese.

 

Tourists simply need to ask for a special sticker in exchange for a €0.50 charity donation to Flying Angels, which flies sick children abroad for treatment.

 

Of course, this only flies on flights out of Genoa as other airports may not be as generous with their pesto limits. 

 

Pesto is a local speciality of Genoa, and airport officials grew tired of seizing hundreds of jars of the stuff from tourists.

 

The pesto is reportedly screened in special X-ray machines before being allowed on planes in people’s hand luggage.

 

And as we poor Aussies won't be flying home direct from Genoa, here's a recipe to get you through your pesto cravings.

 

 

INGREDIENTS

  • Genoese basil
  • Ligurian extra virgin olive oil
  • Garlic
  • Italian pine nuts
  • Parmesan cheese
  • Pecorino cheese
  • Coarse salt

 

METHOD

  • Wash the basil leaves in cold water and dry them on a paper towel but don’t rub them
  • In a mortar finely crush the basil leaves the garlic clove and pine nuts, add the salt and cheese to the mixture and keep pounding using a light circular movement of the pestle. Blenders are a no-no as rather than having the natural juices released by the crushing action of the wooden pestle, the metal blade of the blender will chop the leaves and this action will supposedly compromise the flavour.
  • Add some of the olive oil from time to time and keep pounding and mixing until you obtain a very fine and smooth creamy sauce. Pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top.
 
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Written by: Gaya Avery
Published: 23 June 2017

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