Basil pesto, or pesto alla genovese, originates from Genoa in the Liguria region of Italy. Historically it was a peasant sauce made with locally available ingredients—basil, pine nuts, garlic, cheese, and olive oil—smashed in a mortar and pestle.

Besides the classic Genovese version, other Italian regions use different nuts (walnuts in Piedmont), herbs (mint in Sicily), or cheeses (Pecorino instead of Parmesan). Some southern versions replace pine nuts with almonds or hazelnuts.

In Liguria, pesto is traditionally tossed with trofie or trenette pasta and finished with a drizzle of olive oil and a sprinkling of grated cheese. It is also spread on toasted bread or used as a topping for grilled fish.

Pesto is a staple for everyday family meals in Liguria, but it also appears on festive tables during holidays and summer gatherings when fresh basil is abundant.

Authentic pesto uses fresh Genovese basil, pine nuts, garlic, Parmigiano‑Reggiano, Pecorino Romano, and extra‑virgin olive oil. Acceptable substitutes include walnuts or almonds for pine nuts and Pecorino for Parmesan, though flavor will shift slightly.

Pesto pairs beautifully with pasta (trofie, linguine), grilled chicken or fish, roasted vegetables, and can be used as a spread for focaccia or bruschetta.

Common mistakes include using wet basil (which makes the pesto watery), over‑processing which turns the basil brown, and adding oil too quickly which can make the sauce thin. Also, burning pine nuts creates bitterness.

Adding olive oil gradually allows the emulsion to form properly, giving the pesto a smooth, glossy texture. Adding it all at once can cause the sauce to separate or become overly thin.

Yes, pesto can be made up to three days ahead. Store it in an airtight container, covering the surface with a thin layer of olive oil to prevent oxidation. For longer storage, freeze in ice‑cube trays and transfer to a zip‑top bag.

The YouTube channel xtine cuisine focuses on simple, home‑cooked recipes from various world cuisines, emphasizing quick techniques, ingredient basics, and approachable cooking for everyday cooks.

xtine cuisine presents Italian dishes with minimal equipment and short prep times, often highlighting shortcuts like using a food processor for pesto, whereas many traditional Italian channels emphasize classic techniques such as mortar‑and‑pestle grinding.