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based in Santa Margherita Ligure. It’s the subtlest of our finalists, a result of the mild, tiny-leaf Genovese basil and buttery Ligurian olive oil that go into it. Tiny grains of pine nuts and walnuts give the sauce an intriguingly fine texture that rolls on the tongue. The aromatic pesto is olive in color and slightly so in flavor, perfect to mix with lemon juice and top some light, flaky fish. Of course, since it comes from Liguria, it would be more than welcome in traditional preparations, like over triofe pasta.