Pesto

rate this term Rate this term

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese. Many variations of this sauce exist, which may be different simply by the type of cheese, nuts or herbs, or other ingredients that are used to make the sauce. As an example, a red colored version of pesto, known as "pesto rosso" in Italian, is made with sun-dried tomatoes as one of the key ingredients, in addition to the basil, parsley, garlic, cheese and olive oil. Pesto is traditionally used as a pasta sauce but may be used as a seasoning for other foods as well as an ingredient or topping for appetizers.

Fresh pesto can be kept refrigerated for 2 to 3 days or frozen to be kept for longer periods of time. As the fresh pesto is exposed to air, the outer fringes of the pesto will darken while the inner areas will tend to remain brighter in color. This discoloration of the sauce occurs naturally and is part of the aging process that decreases the full flavor of fresh pesto.

Pesto	Roasted Red Pepper Pesto

Lemon and Artichoke Pesto

Pesto term - Related Content

Recipes

Pesto Appetizer

A tasty topping for crackers, small toasts and cracker breads that can be served as an appetizer or snack.

Pesto Potato Salad

These Mediterranean flavors, usually associated with pasta salads, are equally good in a potato salad.

Basic Pesto

A richly flavorful pesto of basil, garlic and oil makes a tasty dressing for pasta as well as a wonderful addition to sliced tomatoes, crusty Italian bread, pizza, or steamed new potatoes.

Garlic Scape Pesto

Garlic scapes are the serpentine curls on the top of developing garlic plants, removed by growers to enhance growth of the underground bulb. They are milder than regular garlic, but still have enough 'zip' to satisfy garlic lovers. This quick and easy pesto, equally good on pasta or vegetables, is an ideal way to take advantage of their very short window of availability.

Six Herb Pesto

All pesto is good; this one is especially so. The amounts of individual herbs can be varied to suit preference or availability. Just be sure to use very pungent flavors in smaller quantities to maintain a balanced final taste.