Paestum

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Paestum, Basil sauce in Genoa, Italy

Pesto combines fresh basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, and sea salt ground together into a green sauce.

The first written recipe for pesto appeared in Giovanni Battista Ratto's 1863 book La Cuciniera Genovese, though the sauce originated earlier in Liguria.

Traditional Genovese families pass down their pesto-making techniques through generations, using marble mortars and wooden pestles to grind ingredients.

Fresh pesto maintains its bright green color and flavor when stored in an airtight container with a thin layer of olive oil on top.

The Consorzio del Pesto Genovese certifies authentic pesto makers who follow strict regulations regarding ingredients and production methods.

Location: Capaccio Paestum

Inception: 600 BCE

Elevation above the sea: 18 m

Website: http://museopaestum.beniculturali.it

GPS coordinates: 40.42000,15.00556

Latest update: May 27, 2025 20:18

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