Pesto alla Genovese

Basil Sauce

Preparation info
  • Makes enough for

    1-1½ lb

    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

In my daughter Carla’s opinion this is the best possible way of eating pasta. In Italy it’s referred to as food for the Gods’. Pesto originated in Genoa, where the salty sea breezes are said to make basil grow and taste extra-special. I know the difficulty in obtaining fresh basil in the amounts required for this sauce but it’s worth the trouble to find it. I start growing basil seeds in the spring in my sunniest windows and hope that the summer will be mild enough for the plants to flouris