Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A sauce consisting of fresh basil, garlic, pine nuts, olive oil, and grated cheese.
- noun Any of various similar sauces.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Cookery) 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A
sauce , especially forpasta , originating from theGenoa region, made frombasil ,garlic ,pine nuts ,olive oil andcheese (usually Pecorino)
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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This pesto is for using in the dead of winter when fresh basil at the grocery store is $31.84/lb.
Archive 2009-07-01 Sarah Lenz 2009
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Then, all winter I can grab pesto from the freezer by the cubed tablespoonful.
Obscene Fist-Full of Basil Sarah Lenz 2009
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Add two-thirds cup grated Parmesan and a quarter-cup olive oil, stirring until the pesto is smooth and creamy. — chefs Tony Mantuano and Sarah Grueneberg, Spiaggia in Chicago
Goodbye Basil, 2010
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Add a quarter pound of lardo, and mash ingredients together until pesto is smooth.
Goodbye Basil, 2010
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This pesto is for using in the dead of winter when fresh basil at the grocery store is $31.84/lb.
Obscene Fist-Full of Basil Sarah Lenz 2009
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Then, all winter I can grab pesto from the freezer by the cubed tablespoonful.
Archive 2009-07-01 Sarah Lenz 2009
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One option might be to mix some pesto from the refrigerated section of the market in with the topping (that is if you can find prepared pesto worth buying).
Recipe for Artichoke Pastitsio with Basil Béchamel (Παστίτσιο με Αγκινάρες και Κρέμα Βασιλικό) Laurie Constantino 2009
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The amount of basil that it takes to make pesto is pretty staggering.
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The leftovers from making my winter pesto, is what I had.
a culinary experiment suricattus 2006
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The other good thing about pesto is the ‘no cook part’, just a whip in the blender and dinner is ready.
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