Making basil pesto yourself: The green summer classic from Liguria for pasta and bread

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• Home Life Enjoyment making basil pesto yourself: The green summer classic from Liguria for pasta and bread Stand: 09.07.2026, 16:00 Comments We follow on Google Fresh green leaves, roasted pine nuts and on top of that spicy Parmesan: This pesto shows how much aroma few ingredients can unfold.

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• In addition to the well-known Genovese basil, there is Thai basil with anise note, red basil with strong wort or lemon basil.

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• Basil: Origin, varieties and proper storage Basil originated from tropical Asia, but found its culinary highlight in Ligurian cuisine across the Mediterranean, where the classic pesto alla Genovese has been prepared in mortar for centuries.

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• There is also scope for cheese: Pecorino brings more sharpness, a mild Grana Padano makes the pesto more child-friendly.

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• When the basil pots overflow on the windowsill and the days demand light, Mediterranean cuisine, is the right moment for a homemade pesto.

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• And it tastes more intense than any product from the supermarket shelf ever could.

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