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Pesto - a popular, famous green sauce Italian cuisine based on olive oil, basil and cheese, with a bright, refreshing taste.
Pesto was invented in Genoa in the Liguria region, which is located in the north of Italy. The name of the sauce obtained from the Italian word "rub". And it's no wonder consonant word "pistil". Pesto sauce is prepared, carefully rubbing all the ingredients in a marble mortar and pestle. This sauce is interesting because of its preparation does not require any heat treatment: the ingredients to be a grind and mix. There is a strict rule: no metal in the preparation of pesto, basil flavor because of the interaction with the metal deteriorates. But the modern housewife is too busy for an hour to rub the basil and garlic in a mortar. So it is most often used in the preparation of a food processor pesto.

The first mention of pesto sauce found in the Cookbook Genoa, written by Giovanni Battista Ratto and published in 1863. It is the first written recipe for pesto there given, which consisted of basil, olive oil, garlic, pine nuts and grated hard cheese.

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Pesto sauce is so popular in Liguria that there even began to organize the World Cup for the preparation of Genoese pesto in the traditional way, in a mortar. Basil is grown for the championship in Liguria in a special greenhouse, so as a true pesto, of course, be obtained only from the Ligurian basil. And it is really so: Ligurian basil completely devoid of flavor of mint and differs very thin refined aroma.

Pesto sauce is considered not only healthy and natural product, but also the product of a democratic, since all the ingredients are available for it. In addition, it is very easy to prepare.

Usually pesto is sold in small jars and has a specific green color. There is a kind of red sauce, when the sauce and add sun-dried tomatoes.
The most commonly used pesto pasta, in soups and lasagna, with crackers, or spread on bread. They can be refilled salads - for example the classic Caprese - feeding the fish, and even put in soups.

Varieties of pesto. In the French historical region of Provence has its own version of the sauce - Piste (fr. Pistou), which is usually not the nuts are added.
The Austrian pumpkin seed pesto prepared pumpkin. In Germany, it is also preparing its own version of the sauce, instead of using wild garlic basil.

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