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Pesto alla Genovese


By Traveling Foodista (Visit website)



Pesto alla Genovese
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy. The name originates from the Genoese word pestâ, which means to pound or crush, in reference to the original method of preparation with a marble mortar and wooden pestle.



Since pesto is a generic term for anything that is made by pounding, there are several other pestos - traditional and modern. Pesto alla Genovese is the one that features basil and is the more well-known one. It's one of my favorites as it's refreshing, and can be served with both pasta or as a spread over toasted bread or crackers.



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