This classic Ligurian sauce is a hallmark of summer cooking. In SAVEUR issue #140, we take a detailed look at its history, its origins, its ingredients — and best of all, its seemingly infinite versatility.
In search of truly authentic Ligurian pesto, Laura Schenone finds that every version is unique, and there’s beauty in all of them.
Dana Bowen explores pesto’s recent history: its rise to culinary ubiqity in the ’80s and the subsequent pesto backlash.
• GALLERY: Pesto Variations » From classic Genoese basil to garlic scapes, red peppers, and eggplant, eleven bright varieties of pesto.
• GALLERY: Pesto Recipes » Once you’ve made your pesto, these recipes will give you inspiration for what to do with it.