Its story is as long as that of the Mediterranean Sea, the place with which it is most closely associated even though its roots are more Asian and African. Indeed, the identity of Liguria is as tied to basil as it is to the sea. Here, the unique micro-climate and the local terrain join forces to create one the most aromatic and flavorful strains of basil around. There's nearly no single family without a pot of basil of the balcony, and the Genoese sea captains of yore were known to have carried plants on board! Used as a main ingredient of the tomato sauce used to dress any type of pasta, basil is also found raw in salads. Of course, the sauce that made it famous is the by now internationally renowned Genoese pesto! Each family's recipe may vary to a degree, but the it's the quality of the basil and consistency of its leaves that counts.

Pesto
Wash three bunches of rather small-leaved basil and pat dry with a paper towel. In a food processor, combine the basil, garlic, 1T pinoli (pine nuts) and 1/4 - 1/2 C. olive oil and blend to a creamy paste. Add Pecorino Romano, Parmigiano and salt to taste. Blend once again for a few seconds. Be careful that the cheese doesn't form clumps. Add up to the same amount of olive oil and adjust seasoning.