Difference between revisions of "Pesto"

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'''Pesto''' is a thick aromatic sauce used in [[Italian]] cuisine, eaten directly with tossed [[pasta]] or as an ingredient of sauces. Although many varieties of pesto exist, the 'classic' version, ''Pesto alla Genovese'', is made up of [[basil]], [[garlic]], [[olive oil]], [[pine-nuts]] and a [[cheese]], pounded into a rough paste.<br>
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The ancient recipe of ''Pesto all'Arcorese''' is a special red and pungent sauce who includes pepperoni, fresh ricotta cheese, paprika, powdered ''ossa di morto'' (a natural thickening agent)  and olive oil.
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[[Category:Italy]]
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[[Category:Food and Drink]]
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Revision as of 16:51, November 22, 2008

Pesto is a thick aromatic sauce used in Italian cuisine, eaten directly with tossed pasta or as an ingredient of sauces. Although many varieties of pesto exist, the 'classic' version, Pesto alla Genovese, is made up of basil, garlic, olive oil, pine-nuts and a cheese, pounded into a rough paste.
The ancient recipe of Pesto all'Arcorese' is a special red and pungent sauce who includes pepperoni, fresh ricotta cheese, paprika, powdered ossa di morto (a natural thickening agent) and olive oil.

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