Italy
Photo: Ɱ, CC BY-SA 3.0, croppedPesto alla genovese
/ˈpesto alla dʒenoˈveːze/PESS-toh AH-lah jeh-noh-VAY-zeh
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- FreshSavory
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History
Pesto alla genovese is a cold sauce of Genovese basil, garlic, pine nuts, olive oil, Parmigiano and pecorino sardo. The name comes from pestare, to pound, because it was made with a marble mortar and wooden pestle, as many Genoese still insist. Ligurians had long pounded garlic into sauces, and the basil version appears in print in the 19th century, in Giovanni Battista Ratto's book La Cuciniera Genovese of 1863. Genovese basil, grown on the hills around Genoa and especially in Prà, has protected status. In Liguria pesto is served with trofie or trenette pasta, often boiled with potatoes and green beans.
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