Pesto Genovese is prepared with fresh and aromatic ingredients. It was born in Liguria, a region in northern Italy, and has become famous throughout the world for its unique and versatile flavor.

The main ingredients to prepare basil pesto are:

1. Fresh basil: The most commonly used variety for pesto is Genoese basil, characterized by its sweet and slightly pungent aroma.
2. Pine Nuts: Pine nut seeds are essential for giving the sauce a creamy consistency and a slightly nutty flavor.
3. Parmigiano Reggiano: adds depth and flavor to pesto.
4. Garlic: A little garlic adds a touch of spiciness to pesto.
5. Extra virgin olive oil: this is the element that binds all the ingredients together and gives the pesto its fluid consistency.
6. Salt and pepper.

To make basil pesto, it is best to use a mortar and pestle if possible, as this traditional method allows for a better consistency. However, many people use a blender or mixer to make it more quickly.

Here is a basic recipe for basil pesto:

Ingredients:

• 5g fresh basil leaves
• 10g pine nuts
• 30g of grated Parmigiano Reggiano
• 1 clove of garlic
• 100 ml of Italian extra virgin olive oil
• Salt to taste

Instructions:

1. Start by thoroughly washing the basil leaves and drying them delicately with a tea towel.
2. In a mortar (or blender), add the pine nuts and peeled garlic. Crush or blend until you get a smooth paste.
3. Add the basil leaves to the mortar (or blender) and continue processing until you obtain a smooth and fragrant consistency.
4. Add the grated Parmigiano Reggiano and mix well.
5. Gradually pour in the olive oil, continuing to mix (or blend) until you get the desired consistency.
6. Taste and adjust salt and pepper to your taste.

It is very versatile and can be used to season pasta, as a salad dressing, as a base for pizzas or spread on toast. It is best eaten fresh, but it can be stored in the refrigerator for a few days by covering the surface with a layer of oil to prevent oxidation of the