By Jason Wilson

Roberto Panizza is not amused by the pesto I describe, one I make at home with arugula, pumpkin seeds and aged Gouda cheese. He ruefully shakes his head. "I like pumpkin seed. It sounds like a nice sauce," he says, still shaking his head. "But it is not a pesto."

We're sitting at a table in Panizza's trattoria, Il Genovese, considered by many to be the high temple of pesto in Genoa, the Ligurian city that is the undisputed spiritual capital of the sauce.

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Source: https://www.washingtonpost.com/