Although the verdant green Pesto Alla Genovese is what likely first comes to mind when one thinks of pesto, Italy is host to tons of pesto varieties. Pesto translates to “to crush” or “to pound,” so the only technical requirement for a pesto to be a pesto is for the ingredients to be crushed. Traditionally, this was done in Italy with a mortar and pestle – but we turn to the trusty food processor for our pestos. This creamy and flavorful spin on pesto has a base of toasted walnuts, ricotta…