In the summertime, I literally can’t live without this bright green sauce made from fresh basil leaves, pine kernels, garlic olive oil and parmesan cheese. I can eat it daily, spread on fresh white bread, tossed with pasta or gnocchi. Pesto originated in Geona, the capital city of Liguria, the region in Italy and was traditionally made in a marble mortar with a wooden pestle. I find making the pesto easier and faster by using a food processor. Don’t be tempted by a ready sauce from the store, The ingredients are available all year round, and any other ready-to-eat sauce can’t be compared to a homemade version. This recipe shows you how to make pesto at home. Here...