Pesto is a sauce originating in Genoa in the Liguria region of northern Italy hence the name, pesto alla genovese. The name is the contracted past participle of the Genovese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the sauce’s crushed herbs and garlic. This same Latin root through Old French also gave rise to the English word pestle. There are now many variations chefs and homamakers all over the world has developed but I guess it would always remain unique especially to my kids…it’s pasta with an odd green sauce. 🙂
Whenever I eat pesto (alla genovese in particular) I’m reminded of a friend who loves this italian dish. We both love food, the difference is she still maintains her 23-inch waistline…yes, it’s true and no I won’t divulge mine lol.