Pesto is one of the masterpieces of Italian regional cuisine. Some distant form of this sauce probably existed in the Arabian Peninsula, but only in 1860 was a recipe for pesto codified by Giovan Battista Ratto in his “La Cuciniera Genovese” in 1836—and it was very similar to the one we know today.

More than Pasta Sauce
A traditional and universal recipe for pesto includes fresh basil, garlic, coarse sea salt, extra virgin olive oil and aged Italian cheese.