Here's everything you didn't know about pesto! Benedetta and Valeria traveled all the way to Genova, in Italy's northern region of Liguria, to taste the authentic local pesto because nothing compares to experiencing it in its birthplace. This vibrant green sauce, bursting with the rich aroma of basil and garlic, has become one of everyone's favorite pasta sauces.

Did you know? In Italian, pesto comes from the verb pestare, meaning "to pound" or "to crush." This captures the essence of its traditional preparation method, where basil, garlic, salt, pine nuts, Parmigiano cheese, Pecorino cheese, and extra virgin olive oil are crushed together using a mortar and pestle.

We enjoyed pesto with traditional Ligurian pastas like trofie, short twisted pasta, and testaroli, pancake-like pasta.

If you want to learn how to make authentic pesto genovese and testaroli, join our community at Casa Local Aromas: [ Ссылка ]


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