Pesto is originally a Latin word which means crushed, pounded. Pesto sauce from Italy is traditionally pounded in a mortar. The recipe has many local variations.
Classical Pesto alla Genovese
The pesto as we know is the pesto alla genovese. Genova style pesto. This classical version has pine nuts, garlic, basil, salt, olive oil and parmesan cheese. You can use Parmigiano Reggiano, Grano Padano, or even Pecorino Romano with a Roman twist. There is another version of the sauce from South ...