You only need to mention pesto to get your taste buds into a frenzy: fresh and creamy, tangy and aromatic, we all automatically think about the green stuff, pesto alla genovese. Mother of all sauces, it is the symbol of a region and became, I think, one of Italy’s most recognizable and used ingredients, all over the world. But you know what? There is more to pesto than Genova…

 The word pesto comes from the Italian verb pestare, which means “to pound” or “to crush,” which refers to the traditional way pesto is made: using a mortar and pestle to slowly grind fresh ingredients until they form a thick, aromatic paste. This ancient technique gives pesto its signature flavor and texture, and it’s the reason why so many variations exist across Italy, all sharing the same fundamental method but using different local ingredients.