Among the many gifts that Italy has bestowed upon the world, culinary and otherwise, pesto stands alone. The exact birthplace of pesto, that herby sauce made of pine nuts and olive oil, is an area of Italy called Liguria, whose microclimate is particularly kind to basil, one pesto’s key ingredients.
What we love most about pesto is how easy it is to make. It’s a rare “no-cook” sauce that you can blend with a mortar and pestle or make in a food processor. Its ingredients are simple: basil, pine nuts, garlic, olive oil, and aged Italian cheese, usually Parmesan.
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Sig Nordal 