The Ultimate Guide to Making and Using Pesto
Discover the ultimate guide to making and using pesto, including traditional recipes, ingredient tips, and creative uses. Elevate your cooking with fresh, homemade pesto!
Pesto
Pesto alla Genovese is the original — basil, pine nuts, Parmigiano-Reggiano, Pecorino Sardo, garlic, olive oil, and nothing else. But the Italian pesto tradition extends far beyond Liguria. This category covers every pesto variety across Italian regions: Pesto Rosso (Sicilian red pesto with sun-dried tomatoes), Pesto di Pistacchi (Sicilian pistachio pesto from Bronte), Pesto alla Trapanese (almond and tomato pesto from western Sicily), and regional green pestos from Calabria, Puglia, and Sardinia. Written by José Villalobos — 10+ years documenting Italian pantry ingredients from Sacramento, California.