Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or (to refer to the original dish) pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa, the capital city of Liguria, Italy.

It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano Reggiano or Pecorino Sardo (cheese made from sheep’s milk), all blended with olive oil.

Strictly speaking, pesto is a generic term for anything that is made by pounding; that is why the word is used for several pestos in Italy. Nonetheless, pesto alla genovese (“Genoese pesto”) remains the most popular pesto in Italy and the rest of the world.

The aroma is key to Fresh basil pesto, if you have a small garden or basil plant at home, cut a bunch including the stalks as this encourages the plant to grow back stronger.

Download the .pdf from this link: Fresh Basil Pesto