Friends of Oetker Collection: Helena Montanarini

Helena Montanarini, Editor of the popular Brazilian newspaper aQuadra, sends her well wishes to her favourite Oetker Collection hotel, Château Saint-Martin & Spa, in this video message…

aQuadra publishes culture news, recipes and other lifestyle content, and Helena has kindly offered us her favourite traditional Italian pesto recipe from a recent edition.


Here’s how it’s made…

‘Pesto is one of the most used and well-known sauces in the Italian gastronomic tradition. There are many regional variations of pesto, but the most famous is the Genovese pesto, from the Ligurian region of Genoa. The original recipe is made using a marble pestle but I recommend a food processor (never a blender) which is faster and more practical.’

 —Helena Montanarini


1 large bunch fresh basil
2 tbsp Grana Padano cheese
2 tbsp Pecorino cheese
1–2 garlic cloves (to taste)
1 cup extra virgin olive oil
1 tbsp pinoli or chopped nuts
Salt to taste



Wash the basil in cold water. Remove the leaves and dry them on a clean cloth. Mix all the ingredients in a food processor. When it reaches the consistency of a smooth sauce, your Genovese pesto is ready!


Why not try Helena’s pesto with linguini or farfalle pasta this week? It’s a quick and delicious meal that the whole family will love.


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  • thank you so much for your love to publish my recipe and my greeting
    Best regards and I hope to be with you ASAP