the Ingredients are very simple because pesto is a poor dish.

the tradition suggest to use a pestle but nowdays can be used an osteriser.

the tipical pasta used for the pesto alla genovese is "Trenette" or "Linguine" that is a kind of flat spaghetti. One last raccomandation, once that the "Trenette" and the Pesto are well mixed in the pan serve the pasta on a dish where there you layed few boilled potatoes cutted in thin disks, this will make it really "Genovese"!