Pesto: The Right Way to Make It

Authentic Genoese pesto starts with Genoese basil

Making Pesto with a mortar and pestle

Pesto: The Right Way to Make It

There was a time when pesto was special. A sauce made with care, using the most fragrant basil, the right cheese, and a steady hand. But like so many great culinary traditions, it became too popular for its own good. Today, it’s spread onto sandwiches, blended into dips, and twisted bey…