In Genoa, we learned real pesto is more than its ingredients. Success depends on the order in which you add them.
For the Best Pesto, Let the Basil Shine
By
J.M. Hirsch
In Genoa, the birthplace of pesto, tradition calls for the sauce to be made in a mortar and pestle.
Photos: Chris Warde-Jones; Illustration: Julia Rothman
