Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production, and to imports from areas with which, over the centuries, the Ligurians have had frequent trade.

Pesto is a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmesan or pecorino sardo, all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy.