When looking for the origin of a recipe, it is usual to dig in the most ancient stories of a population, but for pesto this is not the case.
It is in fact a rather recent recipe, born from the need of the poorer classes to have nutritious food without using meat.
It was the merchant ships that sailed from Liguria to export pesto all over the world, starting from La Boca. The colorful neighborhood in Buenos Aires, Argentina, owes its name to its Ligurian counterpart Boccadasse.
Prepare the pesto by carefully washing and drying the basil.
In a blender, place the garlic clove, pine nuts and start chopping the mixture.
Add the basil leaves and coarse salt and chop for a few seconds, avoiding blackening.
Finish with cheese and oil and keep the pesto cool.
If you would like a lighter dish, you can prepare the Trenette without Potatoes and Green Beans.
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