Pesto originates from Genoa in the Liguria region of Italy, where it was traditionally made with a marble mortar, fresh basil, pine nuts, garlic, Parmesan, and olive oil. It was a way to preserve the fragrant herbs of the coastal hills and is now a staple across Italy and the world.

Besides the classic Genovese pesto, northern Italy uses walnuts or almonds instead of pine nuts, while the south may add sun‑dried tomatoes (pesto rosso) or pecorino cheese. Some regions also incorporate arugula or mint for a different flavor profile.

In Liguria, pesto is traditionally tossed with trofie or trenette pasta, often finished with a splash of pasta cooking water and a garnish of grated cheese. It is also spread on focaccia or used as a topping for grilled fish.

Pesto is a year‑round sauce in Italy, but it is especially popular during summer festivals when fresh basil is abundant. It also appears on holiday tables during Christmas in some families, paired with pasta or as a flavorful spread for antipasti.

This pesto works beautifully with pasta, pizza, grilled chicken, roasted vegetables, and as a drizzle for bruschetta. It also complements seafood like shrimp or baked white fish.

The biggest mistakes are blending the basil for too long, which creates heat and oxidation, and adding basil before the oil‑nut‑cheese base, which prevents a creamy emulsion. Always follow the two‑step process and keep the basil cold.

A short pulse chops the basil without generating heat, preserving the bright green chlorophyll and fresh flavor. Continuous blending heats the mixture, turning the pesto brown and giving it a bitter, metallic taste.

Yes. Prepare the base up to two days ahead and keep it refrigerated. Add fresh basil and pulse just before serving. Store the finished pesto in an airtight jar with a thin oil layer on top; it will keep 5 days in the fridge or 2 months frozen.

The pesto should be thick, creamy, and glossy with a vivid emerald green color. The basil should be finely chopped but not liquefied; you should still see tiny flecks of leaf.

Since there is no heat cooking, "done" means the base is smooth and the basil has been pulsed for exactly 10 seconds, resulting in a bright green, aromatic paste. Taste for balance and adjust salt if needed.

The YouTube channel Vincenzo's Plate specializes in modern Italian home cooking, blending traditional family recipes with practical kitchen technology tips, and often showcases quick, restaurant‑quality techniques for everyday cooks.

Vincenzo's Plate focuses on marrying classic Italian flavors with modern appliances—like using a blender for pesto—while emphasizing speed, consistency, and family storytelling, unlike many channels that stick strictly to traditional hand‑crafted methods.

Vincenzo's Plate is known for its quick homemade pizza dough, rustic ragù, creamy risotto shortcuts, and inventive pasta sauces that balance authenticity with kitchen‑gadget efficiency.