Pesto Genovese

Origin: Genoa, Liguria, Italy. A sauce of basil, pine nuts, garlic, Parmigiano-Reggiano and Pecorino cheese, and olive oil, traditionally pounded in a mortar and pestle (the name derives from “pestare,” to pound).

Flavor Profile: Fresh, herbaceous, and nutty, with sharp cheese and garlic notes rounded by olive oil.

Culinary Uses: Pasta sauce (classically with trofie or trenette); spread for sandwiches and bruschetta; stirred into soups (minestrone alla genovese).

Regional Variations: Sicilian pesto alla trapanese substitutes tomatoes and almonds for basil and pine nuts, producing a notably different but related sauce; commercial jarred pesto often uses cashews or walnuts to cut cost, altering the flavor.

Storage: Best fresh; refrigerate under a film of olive oil for a few days, or freeze for several months (traditionally without cheese added until thawed).