Basil Pesto

The region of Liguria, home to the Italian Riveria, is known for its picturesque towns like Portofino and Camoglia, and the beloved focaccia. Most famous though, is pesto ‘alla genovese’, named after the city of Genova, the Ligurian capital and Italy’s largest port. It must be said, pesto alla Genovese is most often served with trofie, a simple white pasta. The recipe for basil pesto descended from the medieval garlic sauces and is a relative of the Roman mortem (a sauce made from coriander, rue, parsley and cheese crushed in a mortar with olive oil), but was born “officially” in 1863, created by Giovanni Battista Ratto in “The Genoese cooker.”

Pairs well with/serving suggestion

Stir the pesto into hot, cooked pasta for a simple sauce. Spread it generously onto thick slices of fresh ciabatta, or dollop it onto pizza. This pesto pairs perfectly with our Parmigiano Reggiano or Parmesan cheese.