"Pesto comes from an action, in this case pestare, which means to pound or bash repeatedly with a pestle. This happy combination of ingredients occurred in Genoa, in the region of Liguria, hence the name pesto alla Genovese."
"Such was its popularity, that the pounded sauce joined Cher, Prince and Sade in becoming a one-name celebrity. It is so beloved that some fans have suggested that other pestos are impostors."
"Another thing to admire is its versatility; its beauty on soup or as part of a dressing, on pizza and baked potatoes."
A 14-year-old made pesto for the first time, transforming his previous aversion into a successful dish. The process was messy but resulted in a tasty pesto mixed with linguine, green beans, and potatoes. Pesto, derived from the Italian word 'pestare,' is traditionally made with basil, pine nuts, pecorino, garlic, and olive oil, originating from Genoa. Its popularity has led to a strong devotion among fans, who often regard variations as impostors. Pesto's versatility allows it to enhance various dishes, including soups, dressings, pizzas, and baked potatoes.
Read at www.theguardian.com
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