Pesto alla Genovese is a sauce originating from Genoa in the Liguria region of Italy. The word 'pesto' comes from the Italian verb 'pestare,' meaning 'to pound' or 'crush.' Traditionally, it must be made using a marble mortar and a wooden pestle. This manual method is superior to using a food processor because it crushes the basil leaves, releasing their essential oils and aromas, rather than cutting them with a blade, which can lead to oxidation and a bitter taste. Authentic pesto consists of seven ingredients: Ligurian basil, extra virgin olive oil, pine nuts, Parmigiano-Reggiano, Pecorino Sardo, garlic, and sea salt. To preserve its vibrant green color and delicate flavor, pesto should never be heated; instead, it is stirred into hot pasta just before serving.