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Pesto: Italian Genuine

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Pesto is a staple in Italian cuisine. Specifically in the northern part of Italy, in the region called Liguria, it is eaten with linguine. The original pesto recipe calls for fresh basil, however it is hard to find fresh and good basil in winter. This is why I decided to substitute basil with arugula; the taste is of course different but still very satisfying. I also decide to omit garlic to make this recipe light. I sometimes enjoy intense flavors, but this time I wanted to keep it "low-key". One important matter in pesto is the olive oil. Since this sauce will only be blended, and not cooked, it is crucial to use fresh green extra virgin olive oil. Only by doing so you will be able to obtain a rich green pesto that looks, smells and tastes

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