A sauce from Liguria, Italy, traditionally made by grinding basil, garlic, pine nuts, olive oil, and cheese (Parmigiano-Reggiano and Pecorino) with a mortar and pestle. It's commonly served with pasta, particularly trofie or linguine.
From Italian 'pestare,' meaning 'to pound' or 'to crush,' referring to the traditional method of preparation using a mortar and pestle. The sauce originated in Genoa and the Liguria region, where the mild climate produces exceptionally flavorful basil.
Authentic Genovese pesto can only be made with specific basil varieties grown in Liguria's unique microclimate - the DOP (Protected Designation of Origin) regulations are so strict they specify the exact neighborhoods where the basil can be grown! The traditional marble mortar and wooden pestle method creates a different texture and flavor than modern food processors.
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