Being a third-generation Sicilian American, pesto sauces were not common in my family. Sure my grandmother had all the ingredients: fresh basil from the garden, good extra virgin olive oil, Parmigiano-Reggiano and pine nuts (a Sicilian favorite) from the local deli shop. But it just wasn't in the family tradition.

Curious, I tried it in local restaurants and it was good, but I still did not understand why people raved about this "raw" sauce. However during my first trip to Italy I tried it and ever since I've been a huge pesto fan and brought my knowledge of it back home. Here in the States "pesto" simply means a green basil sauce. 

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Source: http://www.lifeinitaly.com/