Primo Gusto Genoese pesto - a combination of tender basil, original sheep cheese, fragrant garlic and nuts is famous for its especially fresh taste. Pesto sauce is a signature seasoning of Italian cuisine, which is served with all dishes — salads, soups and hot. It is believed that the real sauce recipe appeared in Genoa, the capital of the region, and later the Genoese appropriated the right to call their sauce the right one — Pesto Genovese (which means in Genoese). The full name of the product is pesto Genovese a la Olivia, where the first word means the method of preparation, and the last is the main ingredient. Indeed, the main ingredients in the classic recipe are olive oil, green basil and sheep's cheese, sometimes several varieties. The sauce got its name from the cooking method: the ingredients were ground with a marble pestle. The words "pestle" and "pesto" come from the Italian verb "pestar", which means "crushing". The recipe for pesto sauce originates in ancient Rome. The Romans prepared a mixture of cheese, pine nuts, olive oil and herbs and called it moretum. The first reference to this version of the sauce is in Appendix Vergiliana by the Roman poet Virgil. The cookbooks dated 1865 describe several variants of the preparation of the original Italian seasoning, the product was widely distributed in Italy. There is an opinion that the invention of pesto sauce was accidental. Basil was used as an antidote after snake bites and poisonous insects — tarantulas and scorpions, for the treatment of infectious diseases, including tick-borne encephalitis, and skin problems. Eczema, dermatitis and some skin diseases were treated with a mixture of basil and sunflower oil. One of the patients tried a pleasantly smelling ointment, and liked the taste. Since then, it has taken its rightful place in the national cuisine of Liguria. Features of this type of pesto: basil from Genoa (there is no mint flavor in it), along with pine nuts — other nuts (in this case cashews, but more often there is a variant with seeds of Italian pine pine), and cheese — pecorino or parmesan. Olive oil — only cold pressed.