pesto

Pesto is a sauce that originated in the Genoa area of Liguria, Italy. The traditional form, known as pesto Genovese, is made by combining fresh basil leaves, pine nuts, garlic, grated hard cheese, and olive oil into a bright green paste. The name pesto comes from pestare, the Italian verb meaning to crush or puree.

Historically, the ingredients are ground with a mortar and pestle to release their aromas and oils, producing a chunky, fragrant sauce. In modern kitchens, electric blenders or food processors are often used for convenience, though purists may prefer the traditional method for texture and flavor.

Traditional pesto Genovese relies on a specific balance of ingredients: basil from Liguria, pine nuts, garlic, Parmigiano-Reggiano and/or Pecorino Sardo, and extra-virgin olive oil. Variations exist that substitute or supplement ingredients, such as using walnuts or almonds instead of pine nuts, or incorporating other greens like spinach or arugula. Red pesto (pesto rosso) is a common variant that uses sun-dried tomatoes or roasted peppers for a different color and flavor.

Uses and storage: pesto is most commonly tossed with pasta, especially regional shapes like trenette or trofie, and can also serve as a sauce for potatoes, green beans, or as a spread on bread. Fresh pesto is best consumed soon after preparation; it can be refrigerated for a few days, covered to protect color, or frozen for longer storage. Its bright aroma makes it a versatile element in Italian and contemporary cooking.