Genovese Pesto: History and Legend of a Ligurian Classic

The history of Genovese pesto

During the Middle Ages, the wealthy of Liguria used to spice up their meals, while the poor would pick aromatic herbs to add taste to their bland soups.

The Genovese pesto recipe is thought to have originated from this love of herbs.

The recipe as we know it first appeared in Giovanni Battista Ratto's cookbook La Cuciniera Genovese in the 18th century.

However, the Ligurian chef was inspired by another well-known sauce, the aggiada, a garlic-based sauce made with a mortar and pestle and used to preserve food.

The legend of Saint Basil

According to legend, a monk in a convent named after San Basilio on the heights of Prà used to collect the aromatic herbs that flourished on those hills (called basilium, in honour of Saint Basil).

One day he decided to mix the few ingredients brought to him by pilgrims and, after crushing everything, he made the first pesto, which he later perfected.

A Ligurian classic

It is a Ligurian classic and an example of Italian perfection, and it is among the most famous and loved foods in the world: Genovese pesto, a delectable cold sauce made from basil, Italy's most beloved herb.

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