Pesto became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, "The New York Times" mentioned an imported canned pesto paste. In 1946, "Sunset" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,
Juglans flavoured with walnuts, while "Salsa di Noci" (walnut sauce) is a pasta sauce originating from Liguria. In Georgia, walnuts are ground with other ingredients to make walnut sauce. Walnuts are heavily used in India. In Jammu, it is used widely as a "prasad" (offering) to Mother Goddess Vaisnav Devi and, generally, as a dry food in the season of festivals such as Diwali. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressings. Walnut oil has been used in oil paint,