Pesto

Pesto (, ) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk). The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. However, the ingredients in a traditionally made pesto are not "pounded" but "ground" with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle.

Read more about PestoHistory, Ingredients and Preparation

Other articles related to "pesto, pestos":

Pesto - Ingredients and Preparation - Variations
... Because pesto is a generic term for anything that is made by pounding, there are various other pestos, some traditional, some modern ... For this reason, the original (and most common) pesto is now called pesto alla genovese or pesto genovese (both forms are used in both English and Italian), in order to ... Pesto alla genovese is made with Genovese basil, salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese ...
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... amount of egg and served with artichoke sauce or pesto sauce, trenette, made from whole wheat flour cut into long strips and served with pesto, boiled beans and potatoes, and trofie, a Ligurian gnocchi made from whole ...
Buio Pesto
... Buio Pesto is a musical dialectal band from the small town of Bogliasco near Genoa, Italy ... very dark, but at the same time the word pesto can also refer to the typical Ligurian pasta sauce, the Pesto ... resembles a Ligurian basil leaf, which is the most important ingredient for Pesto ...
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... Popular foods local to Genoa include pesto sauce, focaccia, farinata, stoccafisso (stockfish), and salsa di noci (walnut sauce) ... Pasta (usually trofie) al Pesto is probably the most iconic among Genoese foods ... Pesto sauce is prepared with fresh basil, pine nuts, grated parmesan, garlic and olive oil pounded together ...