Pesto originates from Genoa in the Liguria region of Italy, where fresh basil, pine nuts, garlic, cheese, and olive oil have been blended for centuries. It was traditionally served with trofie or trenette pasta, but spaghetti has become a popular modern pairing.

Besides the classic Genovese pesto, other Italian regions use different nuts (walnuts in the south), cheeses (Pecorino instead of Parmesan), and herbs (parsley or arugula). Some variations even add sun‑dried tomatoes for a red pesto.

In Liguria, pesto is traditionally tossed with trofie or trenette pasta and finished with a drizzle of extra‑virgin olive oil and a sprinkling of grated Pecorino or Parmesan. It is often accompanied by boiled potatoes and green beans.

Pesto pasta is a staple for family meals, summer gatherings, and festive occasions in Liguria because it showcases fresh, seasonal basil. It’s also served at holidays like Ferragosto when fresh herbs are abundant.

Authentic Genovese pesto uses fresh basil, pine nuts, garlic, Parmigiano‑Reggiano, Pecorino Sardo, and extra‑virgin olive oil. Acceptable substitutes include walnuts for pine nuts, or using only Parmesan if Pecorino is unavailable, but the flavor profile will shift.

Pesto pasta pairs beautifully with grilled chicken, roasted vegetables, or a simple Caprese salad. A glass of crisp Vermentino or Ligurian white wine complements the herbaceous sauce.

Common mistakes include over‑toasting pine nuts (they become bitter), using pre‑grated cheese (which adds unwanted additives), and adding too much pasta water, which dilutes the flavor. Also, avoid over‑cooking the basil; it should stay bright green.

Toasting pine nuts deepens their nutty flavor and adds a subtle crunch, creating a richer, more complex pesto compared to using raw nuts, which can taste bland.

Yes, pesto can be made up to two days ahead. Store it in an airtight container, top with a thin layer of olive oil to prevent oxidation, and keep it refrigerated. Before using, let it come to room temperature and give it a quick stir.

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