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]] and [[pine-nuts]] pounded into a rougth paste.<br> | '''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]] and [[pine-nuts]] pounded into a rougth paste.<br> | ||
| − | The ancient ''Pesto all'Arcorese''' is a special red and pungent sauce who includes pepperoni, fresh ricotta cheese, paprika, powdered | + | 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. |
[[Category:Italy]] | [[Category:Italy]] | ||
[[Category:Food and Drink]] | [[Category:Food and Drink]] | ||
Revision as of 18:29, February 12, 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 and pine-nuts pounded into a rougth 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.