Pesto originates from Genoa in the Liguria region of Italy, where it was traditionally made with a mortar and pestle using basil, pine nuts, garlic, Parmesan, and olive oil. It embodies the Mediterranean emphasis on fresh herbs, nuts, and high‑quality olive oil.

Besides the classic Genovese pesto, other Italian regions use different herbs and nuts: pistou from Provence (France) uses garlic and sometimes no cheese, while Sicilian pesto may include walnuts and ricotta. In the south, basil may be swapped for arugula or spinach.

In Liguria, pesto is most famously tossed with trofie or trenette pasta, often finished with a splash of pasta water to create a silky emulsion. It is also spread on focaccia or used as a topping for grilled fish.

Pesto is a staple for everyday meals in Liguria, but it also appears at family gatherings and summer festivals when fresh basil is abundant. It’s a popular accompaniment for picnics and outdoor barbecues.

The dish pairs the bright, herbaceous flavor of fresh basil pesto with the smoky char of broccolini and the creamy richness of ricotta, creating a balance of textures and flavors that highlights seasonal produce while staying true to Italian flavor principles.

Common errors include over‑blending the pesto (making it too warm and bitter), overcrowding the skillet which prevents proper charring, and adding too much pesto which can drown the vegetables. Follow the critical steps for texture and flavor.

A food processor speeds up the emulsification and ensures a uniform texture, which is ideal for busy home cooks. The traditional mortar and pestle yields a coarser, more aromatic pesto, but the flavor profile remains the same.

Yes, you can prepare the pesto up to a week in advance and keep it refrigerated. Cook the broccolini just before serving and store the ricotta separately. Assemble the dish shortly before eating for optimal texture.

The broccolini should have dark, slightly blackened spots on the florets while the stems remain bright green and tender‑crisp. The char adds a smoky flavor without making the vegetable mushy.

The YouTube channel Internet Shaquille focuses on practical, down‑to‑earth cooking tutorials that blend seasonal ingredient tips with versatile recipes, often highlighting how to make the most of home‑grown produce.

Internet Shaquille emphasizes flexibility and substitution, encouraging viewers to adapt classic recipes like pesto with whatever nuts or greens they have on hand, whereas many other channels stick rigidly to traditional ingredient lists.