Unveiling the Secret Behind the Irresistible Flavors of Pesto: Exploring Its Key Ingredients and Ingredients

There is no wrong way of doing pesto if you don't give it a try.

Traditional recipe ingredients are basic.

• Olive Oil

• Italian Basil

• Parmesan

• Garlic

• Pine Nuts

• Salt
  

Origins

First originated in the city of Genoa, in the Linguria region of Northern Italy. In ancient Roman times the sauce was called:

Moretum

• Garlic

• Salt

• Olive Oil

• Herbs

• Vinegar

• and sometimes Pinenuts

Another similar Sauce was called Agliata from the Middle Ages.

• Crushed Garlic and Walnuts

Pesto first documented in 1852 by Emanuele Rossi, "La Vera Cucineria Genovese. However, the first published book with the recipe came out in 1863, Giovanni Battista Ratto, in his book called "La Cuciniera Genovese".

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