Italian job: Eight pesto sauces put to the taste test
Picture: iStock
Pesto means pounded (where the word pestle comes from), giving us a clue to the ancient beginnings of this famous sauce. We can make it with fresh basil, as in Genoa, where it originated, but also parsley, wild garlic leaves, spinach and kale. Pine nuts are traditional too but can be expensive, so substitute with peanuts, almonds or cashews.
Stay local with rapeseed oil instead of olive oil, or sunflower oil for a lighter texture, though olive oil works best for me.
