Basil pesto sauce known as Pesto Genovese is Italian aromatic sauce popular throughout the world made with fresh basil leaves. This sauce originates from the city of Genova, the capital city of Liguria region in the north of Italy.
The name pesto comes from the Italian world "pestare" meaning "to crush" which shows the best way of preparing this sauce - using a wooden pestle and marble mortar.
Homemade basil pesto sauce is the best and you will need fresh basil leaves, garlic, pine nuts, hard cheeses such as Parmigiano-Reggiano and pecorino and extra virgin olive oil.
Basil pesto is usually served with good pasta, first of all the famous "trofie" but with other kind of pasta. It also goes well with homemade gnocchi, lasagna, variety of soups, on pizza or even as a simple spread on a slice of bread.
Basil pesto toss with pasta, dollop over baked potatoes or spread onto crackers or toasted slices of bread. Use pesto for making simple snack like crispy pesto twists.
Here are our simple tips you should follow for the perfect homemade basil pesto sauce:
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