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Pesto alla genovese is made with Genovese basil, salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano Reggiano or Grana Padano and pecorino Sardo or pecorino romano.he ancient Romans ate a paste called moretum, which was made by crushing cheese, garlic and herbs together. Basil, the main ingredient of modern pesto, likely originated in India and was first domesticated there. Basil took the firmest root in the regions of Liguria, Italy and Provence, France.
Best Answer: Dear Me, I love pesto too! Pesto does go really well with a lot of different foods. There are about as many uses for pesto as there are stars in the sky.Pesto was originally made in Liguria for pasta. In Genoa, folks eat pesto served over linguine pasta with green beans and cubed boiled potato.There are happily a lot more ways for us to enjoy our pesto.his sauce can also be added to a lot of other dishes. a little love Preparation: Cooking pasta is easy. Gemelli is great, but use whatever pasta you like. When you put pesto on pasta, go heavy and indulge yourself! For the pasta, add your pasta to boiling water in a medium pot. Add a pinch of salt to your water.