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