Basil pesto, or pesto alla genovese, originates from the Liguria region of Italy. Traditionally it was made by crushing basil, pine nuts, garlic, cheese, and olive oil with a mortar and pestle, and it has been a staple sauce for pasta and vegetables for centuries.

In addition to the classic Genoese version, there are variations like pesto rosso (with sun‑dried tomatoes), pistachio pesto from Sicily, and walnut‑based pesto from the Piedmont region. Each region swaps the nuts or adds local ingredients while keeping the basil‑olive‑oil base.

In Liguria, pesto is most commonly 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 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 and family gatherings when fresh basil is abundant. It often appears at holiday meals and picnics as a versatile condiment.

Pesto pairs beautifully with pasta, gnocchi, grilled chicken, salmon, roasted vegetables, and even as a topping for pizza. It also works as a vibrant spread for bruschetta or a dip for fresh bread.

The bright, herbaceous flavor of fresh basil combined with the richness of pine nuts, cheese, and olive oil creates a uniquely balanced sauce that is both aromatic and velvety, distinguishing it from tomato‑based or cream sauces.

Common errors include over‑toasting pine nuts (they become bitter), using too much heat when blending (which can over‑process the basil), and not covering the pesto with oil, leading to discoloration. Also, adding oil too quickly can cause a broken emulsion.

Lemon juice and zest add a fresh acidity that lifts the rich flavors of the nuts and cheese, preventing the pesto from tasting overly oily and helping preserve its vivid green color.

Yes, you can make pesto up to two days ahead. Store it in an airtight container, smooth the surface, and pour a thin layer of olive oil on top to seal out air. Keep it refrigerated and use within 3 days for best flavor and color.

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COOKING WITH SHEREEN emphasizes quick, ingredient‑driven dishes with clear step‑by‑step visuals, avoiding heavy sauces and complex techniques, which makes classic Italian flavors accessible to everyday home cooks.