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According to foodie lore, the pesto sauce originated in Liguria, an Italian province along the Mediterranean coastline, more specifically in Genoa, the Ligurian capital city. The region is renowned for the quality of its produce. Genoa's proximity to the Sea, mild temperatures, and topography combine to create an ideal environment for growing quality produce such as grapes for wine, olives for oil, and basil for, well, pesto.

An authentic Ligurian pesto sauce requires a marble mortar. The marble best releases the basil aroma and flavor. Basil, coarse salt, and garlic cloves are blended within the mortar to a puree using a circular technique. Gradually extra virgin olive oil, grated Parmesan cheese, and pine nuts are added to the emerging sauce.

Although more than three hundred years old, the pesto sauce, in its true form, remains largely unchanged. Simple technique and quality produce continues to yield a refreshing flavor.

Stay tuned for more on the key ingredients in a good pesto.... First up, basil.