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There is a movement in Italy to restrict the title of "pesto" to only products from Liguria, where Genova is capital. Basil grown along the steep coastline in this part of Italy is sweet, and when mixed with the buttery and delicate Ligurian olive oil, pine nuts, and Padano cheese, the result is an exquisitely well balanced pesto that many say is "the best pesto I've ever had".
Suggested use:
Ideal with pasta from Liguria such as Trofie or Trenette. Serve with whole pine nuts and Parmesan cheese.
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