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From the Italian word meaning paste, this green uncooked sauce from the Ligurian region of Italy is made from fresh basil, garlic, pine nuts, Parmesan cheese and olive oil. The ingredients are mashed together, traditionally in a mortar and pestle, but today, more likely in a food processor. Pesto sauce is primarily served with pasta, but it is also added to minestrone soup, marinades and salad dressings. Variations of the classic pesto are now seen in restaurants with various herbs substituted for the traditional basil.
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