Pesto alla genovese is a traditional Italian sauce originating from Genoa, the capital of the Liguria region. It is made primarily from fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. The ingredients are typically crushed together using a mortar and pestle, creating a vibrant green paste that is both aromatic and flavorful. This sauce is commonly served with pasta, particularly trofie or linguine, and can also be used as a spread or a topping for various dishes. Pesto alla genovese is celebrated for its fresh taste and versatility, making it a staple in Italian cuisine.