Pesto is a cold sauce, a synonym and symbol of Genoa and the whole of Liguria, which for several decades has been among the best known and most popular sauces in the world.
The first traces of pesto can be found even in the 19th century and since then the recipe has always remained the same, at least in the homemade recipe. To make real Genoese pesto you need a marble mortar and a wooden pestle and... a lot of patience.
Like every traditional recipe, every family has its own one for Genoese pesto (basil sauce)
Once opened make sure you keep in the fridge,
CONSUMING WITHIN 3/4 DAYS