Definitions for "pesto"
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Chimichurri, Tapenade, Rouille, Caponata, Pistou, Aioli, Panzanella, Korma, Hummus, Niçoise, Remoulade, Tahini, Coleslaw, Guacamole, Tomato paste, Tzatziki, Mole, Baba ghanoush, Gazpacho, Tabbouleh, Harissa, Vinaigrette, Gremolata, Raita, Sesame seeds, Tandoori, Tomato sauce, Tarka, Chutney, Chili sauce, Curry powder, Ratatouille, Halva, Chili powder, Worcestershire sauce, Garam masala, Nutmeg, Adobo, Ketchup , Ginger root, Bruschetta, Five-spice powder, Galanga, Gulab jamun, Escabèche, Cumin, Pimiento, Kimchi, Fennel seeds, Season
A sauce used in Italian cuisine, typically made by blending olive oil, basil, garlic, pine nuts, and grated parmesan cheese; it is served hot or cold over pasta, meat, or fish. Where pine nuts are expensive, sunflower seeds are sometimes substituted.
A green Italian sauce for pasta traditionally made with fresh basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses. The sauce can be stirred into freshly cooked pasta, spooned on to thick soups, toasted on bread or added to mayonnaise and salad dressings. Red pesto contains grilled red pepper or pimiento. Also used to describe many variations including different nut based pestos, different herb based pestos, sun-dried tomato pesto, and black olive pesto
If you have used this before you’ll know that it’s a taste of Italian sunshine. It’s a sauce made from fresh basil, pine nuts and Parmesan cheese – and there are also several very good vegan versions in jars available from …: look out for Zest, Suma Organic Green Pesto and MotherHemp brands. DO TESCO etc do it? If you can’t buy it, it’s wonderfully easy to make
A sauce made with fresh basil, parmesan cheese, garlic, pine nuts and olive oil, by finely chopping the ingredients in a food processor.
A green Italian sauce for pasta, typically made from pine nuts blended with fresh basil, Parmesan cheese, garlic and olive oil. The sauce can be stirred into freshly cooked pasta, spooned on to thick soups, toasted on bread or added to mayonnaise and salad dressings. Red pesto contains grilled red pepper or pimiento.
a paste made from finely chopped fresh basil, pine nuts, grated Parmesan cheese and good quality olive oil
Oil, grated cheese, pine nuts, basic and garlic pounded into a paste.
an Italian uncooked sauce made from fresh basil, garlic, olive oil, pine nuts and Parmesan cheese, traditionally blended together with a mortar and pestle, but which can also be prepared in a food processor.
blend of basil, garlic, olive oil, pine nuts and parmesan
A pasta sauce traditionally made from fresh basil, pine nuts, Parmesan cheese, garlic and olive oil, which is ground or blended until smooth. Make it fresh, or look for it in the refrigerator case or in tubes and jars in the tomato product section of your supermarket.
Finely chopped fresh basil, garlic and olive oil. Traditionally includes nuts, such as pignoli or walnuts. We use a food processor to make ours during basil season (summer) and freeze.
This is a classic uncooked sauce that originated in Genoa, Italy. Genovese Pesto is made with finely chopped fresh basil, olive oil, grated cheese (Pecorino or Parmesan) and pine nuts, but pesto may be made from a variety of green leafy herbs or vegetables (such as parsley or spinach). Most often served on pasta. Pesto may be purchased prepared in jars or made fresh at home.
Pesto is an Italian basil sauce. Many variations of this sauce exist including different nut based pestos, different herb based pestos, sun dried tomato pesto, and black olive pesto. Here is a basic low fat version: 2 tablespoons olive oil 1 tablespoon nonfat plain yogurt 2 teaspoons lemon juice 1/4 cup Parmesan cheese, grated 1 tablespoon pine nuts 3 cloves garlic 1 cup fresh basil, firmly packed Place all ingredients in blender until almost smooth. Pesto tastes great with pasta, pizza, bread, meats, risottos, or stirred into soups. Back to the top
Uncooked sauce made with crushed or finely chopped garlic, pine nuts, and fresh basil, mixed with olive oil and grated Parmesan cheese to make a paste. It originated in the Italian region of Liguria, around Genoa. It is used on a variety of dishes, and a favourite on pasta.
A sauce made of Basil, Garlic, Olive oil, Pignoli, and Parmesan cheese often served over pasta.
A delicious sauce used for pastas, grilled meats, and poultry. This is made of fresh basil, garlic, olive oil, and parmesan cheese. Some versions will also add parsley and walnuts or pine nuts. The ingredients are ground into a paste and moistened with the olive oil. Pesto is also used to describe similar sauces that contain other herbs or nuts.
A tasty pasta sauce made with olive oil, parmesan cheese, garlic, and fresh basil; It sometimes contains nuts and other herbs.
an uncooked sauce typically made of fresh basil, garlic, pine nuts, parmesan cheese and olive oil. It gets its name from the traditional mortar and pestle used to crush the ingredients. There are now "pestos" made from myriad other ingredients.
is a traditional Italian sauce made of puréed basil, garlic, pine nuts, Parmesan cheese, and olive oil. Traditionally tossed with pasta, it is sometimes used as a seasoning for other dishes. Ready-made pesto is available in well-stocked grocery stores and specialty-food shops, or can be made by the home cook.
An Italian sauce using garlic, basil, olive oil and parmesan cheese. There are many variations using walnuts, herbs or assorted additions.
This is a classic basil sauce from Italy. It is made with fresh basil, pinenuts, Parmesan and olive oil and is sometimes also flavoured with red peppers or sun dried tomatoes. It is available fresh or bottled.
Basil, pine nuts, garlic, olive oil, and Parmigiano-Reggiano cheese. Great with pasta.
A sauce usually made of fresh basil, garlic, olive oil, pine nuts, and cheese. The ingredients are finely chopped and then mixed, uncooked, with pasta. Generally, the term refers to any uncooked sauce made of finely chopped herbs and nuts.
An Italian dark green sauce for pasta originating...
An uncooked sauce, also used as a condiment. Usually consists of garlic, pinenuts, olive oil, parmesan cheese and fresh basil.
Pesto ( italian pron. /'pesto/ , genoese pron. /'pestu/ , contracted past participle of pestâ "to pound, to crush," in reference to the crushed herbs and garlic in it, from Latin root of pestle) is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese).