Gourmet Italian

We can most likely thank the Genoans for Pesto.  This quick Italian green mixture will brighten up any dish.  The name actually derives from the Latin word “pesta” – meaning to crush or pound.  Of course, the key ingredient in Pesto is basil.  Basil thrived throughout the region near Genoa, so it was widely used.  Pesto is basically pounded basil, garlic, olive oil, Parmesan cheese and pine nuts.  Basil also thrived beautifully in the region of Provence, France.  They make a similar sauce, but pine nuts – or pignoli – are not used in the French version.