Pesto alla genovese, or “pesto” for short, is a verdant green sauce that consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and a hard cheese such as Pecorino Sardo, blended with extra virgin olive oil. Originating in Genoa, Italy, people have enjoyed this aromatic and herbal staple since the ancient Roman age, although the inclusion of basil didn’t come about until the mid-nineteenth century.

To make a Sicilian sauce called “red pesto,” simply add tomatoes and substitute almonds for pine nuts. We’ve added sundried tomato to this Shrimp Pesto Pinsa Romana for a touch of Sicily, as well as mozzarella and rock shrimp, the latter of which calls to pesto’s “port city” roots.

Try Shrimp Pesto Pinsa Romana or Teglia Romana for a light and healthy lunch or dinner.