Pesto's story stretches back further than many realize. Ancient Romans prepared 'moretum,' a pounded paste of garlic, cheese, and herbs, showing the idea's old roots. After the Roman era, the knowledge likely survived in the kitchens and gardens of everyday people in Liguria. The modern recipe, 'Pesto alla Genovese,' was formally recorded in a Genoese cookbook in the 1800s, cementing the combination of local basil, garlic, pine nuts, cheese, and olive oil. Its journey to global fame began in the

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