Pesto originated in Genoa, Liguria, where fresh basil, pine nuts, garlic, cheese, and olive oil were blended into a vibrant green sauce. It reflects the region's love of simple, high‑quality ingredients and is traditionally served with trofie or trenette pasta.

Besides the classic Genovese pesto, other Italian regions use walnuts (Pesto alla Siciliana), almonds (Pesto di Calabria), or even sun‑dried tomatoes for a red pesto. Some add pecorino instead of Parmesan for a sharper flavor.

In Liguria, pesto is traditionally tossed with trofie or trenette pasta, then finished with a drizzle of olive oil and a sprinkling of grated Parmigiano‑Reggiano. It is often accompanied by boiled potatoes and green beans on the side.

Pesto is a staple for everyday family meals but also appears at festive gatherings, especially during summer when basil is abundant. It is served at picnics, holiday feasts, and regional festivals celebrating local harvests.

This recipe adds a touch of feta for tanginess, a drizzle of honey‑glazed broccoli for sweetness and nutrition, and emphasizes using pasta water to create a silky, sauce‑like coating that sticks to rigatoni.

Common errors include over‑processing the pesto (making it too smooth), using too much oil which drowns the basil flavor, and cooking the rigatoni past al dente, which results in a mushy sauce.

The lemon juice adds brightness that balances the richness of the oil and cheese, while feta contributes a salty tang that complements the sweet honey‑glazed broccoli, creating a more complex flavor profile.

Yes, blend the pesto up to two days in advance. Store it in an airtight jar with a thin layer of olive oil on top to prevent oxidation, and keep it refrigerated. Stir before using and add a splash of water if it thickens.

The pesto should be glossy, slightly coarse, and bright green. It should coat the back of a spoon without pooling, and when tossed with pasta, the noodles should be evenly coated with a silky sheen.

The YouTube channel SenyaiGrubs focuses on easy, no‑nonsense recipes for beginners, often adding humor and relatable commentary while teaching fundamental cooking techniques.

SenyaiGrubs emphasizes simplicity, using minimal equipment and straightforward ratios, whereas many Italian channels dive deep into traditional techniques and specialty ingredients. SenyaiGrubs aims to make classic dishes accessible to anyone, even those with a “third‑grade reading level.”