In pesto Genovese, basil provides the sauce’s characteristic green color and aroma.
The classic sauce originated in Genoa, the capital of Liguria in northwestern Italy. Its name comes from the Genoese word “pestâ,” meaning to pound or crush, describing the traditional preparation with a marble mortar and wooden pestle.
Traditional pesto Genovese combines fresh basil leaves with garlic, pine nuts, hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, and extra-virgin olive oil. The basil is usually Genovese basil, prized for its sweet fragrance and tender leaves. Crushing rather than heating the ingredients helps preserve the herb’s fresh character.
Pesto is commonly served with pasta, but it is also used with potatoes, green beans, soups, and bread. It should not be confused with every green sauce called “pesto”: the word can describe many pounded sauces, while pesto Genovese specifically refers to the Ligurian basil-based style.