Everything You Need to Know About Pesto

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.

The World of Pesto » Sauces made of pounded herbs aren’t unique to Genoa. Ben Mims finds variations all over Europe.

Dana Bowen explores pesto's recent history: its rise to culinary ubiqity in the '80s and the subsequent pesto backlash.

The Elements of Pesto » For a sauce this simple, the ingredients must be of the very highest quality.

Grow Your Own Pesto » A gardener’s guide to home-grown basil, an easy way to ensure the very freshest flavor.

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.

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