This is a quick and delicious uncooked sauce perfect for summertime when basil is at its peak. It originates from Genoa in Northeastern Italy. At one time, Genoa was a successful maritime republic and an important port in trade routes which criss-crossed the Mediterranean. Pine nuts were obtained from Arab traders. Originally this sauce was made in a mortar and pestle with the famous Pra basil of the region. Prior to the 1860 Treaty of Turin, Southern France was also ruled by Italy. Due to its close proximity to Genoa, many dishes are found in both regions. In southern France, pesto or pistou sauce is used to garnish soups and used to stuff meats. In Italy, however, it is most often used to dress pasta and potatoes. One of the most classic Genovese dishes is Trofie col Pesto which are little twisted homemade pasta shapes with pesto, potatoes, and French green beans. Long flat noodles called trenette are also dressed with pesto. Keep in mind that pesto sauce should never be heated. To freeze pesto, mix to combine all ingredients except the cheese, cover the top with additional olive oil, and place in an airtight container. Pesto can also be stored in the refrigerator for up to a week.