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| Alternative names | Pesto alla genovese |
|---|---|
| Type | Sauce |
| Place of origin | Italy |
| Region or state | Genoa |
| Main ingredients | Basil, garlic, olive oil, grated hard cheese, pine nuts |
Pesto (Italian: [ˈpesto]) or more fully pesto alla genovese (Italian: [ˈpesto alla dʒenoˈveːse, -eːze]; lit. 'Genoese pesto') is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil.[1][2] It originated in the Italian city of Genoa, and is used to dress pasta and flavour genoese minestrone soup.[3]
- ^ "Pesto Genovese: Where to Eat the Original Italian Sauce". La Cucina Italiana. Retrieved 18 June 2024.
- ^ Campionato Mondiale Pesto al Mortaio. "Pesto's official recipe". Archived from the original on 16 May 2021. Retrieved 16 May 2021.
- ^ Scarpato, Rosario. "Pesto Genovese: an Ageless Benchmark of Great Italian Cuisine". Archived from the original on 15 July 2020. Retrieved 11 October 2011.