The traditional sauce made from basil, garlic, and olive oil

1. Origin and Antiquity
   Pesto alla Genovese is a traditional Italian sauce originating from Genoa, the capital of the Liguria region, located in the northwest of Italy.
   The word "pesto" comes from the Italian verb "pestare," meaning "to crush" or "to grind," because the preparation of this sauce involves crushing the ingredients in a mortar.
   Pesto dates back to the end of the Middle Ages, and its origin is linked to sauces made from crushed basil, served to flavor pasta. The traditional recipe consists of basil, garlic, pine nuts, Parmesan, and, of course, olive oil.

2. Codified Recipe of Pesto alla Genovese
   Ingredients (for about 4 people):

• 50 g fresh basil (preferably from Genoa)

• 1 garlic clove (preferably from Italy, not too strong)

• 30 g pine nuts (preferably lightly toasted)

• 60 g grated Parmesan cheese (preferably Parmigiano Reggiano AOP)

• 60 g grated Pecorino cheese (optional but recommended)

• 120 ml extra virgin olive oil (preferably Ligurian)

• Salt (to taste)

Preparation:

1. Wash the basil leaves and dry them thoroughly.

2. In a mortar, crush the garlic with a pinch of salt until it forms a paste.

3. Add the pine nuts and continue crushing.

4. Gradually add the basil leaves and continue grinding until you have a homogeneous paste.

5. Slowly add the grated cheeses (Parmesan and Pecorino), continuing to grind until the paste becomes creamy.

6. Finally, pour in the olive oil in a thin stream while continuing to mix, until you achieve a smooth and creamy texture.

7. Taste and adjust the salt to your liking.

Pesto alla Genovese should be used immediately or stored in an airtight jar with a layer of olive oil on top to prevent oxidation.

3. Traditional Use
   Pesto is traditionally used to season pasta:

• Trofie (Ligurian pasta),

• Linguine or Penne.
  It can also be served with vegetables, potatoes, or used in sauces for meats.

4. What True Pesto Does Not Contain
   In the codified version of pesto alla Genovese, there are no modern additions such as:

• No sun-dried tomatoes,

• No cream,

• No chili peppers or other spices,

• No cow's milk cheeses (like Gruyère or Cheddar),

• No vinegar or lemon.
  Pesto is strictly prepared with the ingredients mentioned above to preserve its authentic flavor.

5. Pesto and its Culinary Heritage
   Pesto is a cornerstone of Ligurian cuisine and represents one of Italy’s emblematic dishes, especially in Genoa. Its simplicity and powerful aromas make it a sauce highly appreciated throughout the region and beyond.
   It perfectly embodies Mediterranean cuisine: fresh, vegetal, and in harmony with the local culture and terroir.