Pesto alla genovese is a popular Italian pasta sauce now famous throughout the world. It originates from Genoa, the capital city of the region of Liguria in the north of Italy. The sauce is made of garlic, pine nuts, fresh basil leaves, Parmigiano-Reggiano and pecorino cheeses and olive oil. This sauce is so tasty and can work well with all kind of pastas. There are different varieties of this sauce in other regions of Italy.
In Sicily you will find pesto rosso (red pesto) which is similar to pesto alla genovese but with the addition of tomato, almonds instead of pine nuts and much less basil.
If you would like to learn how to make perfect basil pesto you should attend cooking class at Grano & Farina Cooking School in Rome. This school offers a variety of cooking classes including Mother's Sauces class on which you can learn to prepare classic Italian sauces (Bolognese, Puttanesca, Alfredo and pesto sauce).
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