Classic is one of Italy’s most popular delicacies, originating from Genoa in Liguria (see page 8). The word comes from the verb (to pound or crush), describing the method required to amalgamate the aromatic ingredients in this unctuous sauce. Alongside the traditional green pesto there are many other delicious variations available, all produced in the same way. We’ve tasted a distinctive array this month, incorporating almonds, aubergines, tomatoes, red peppers,
