What is pesto?

Question

which is used in corn cream pizza

Answer 1

(m)

Pesto is an Italian sauce, generally attributed to the Liguria region of Northern Italy, specifically the city of Genoa (pesto alla Genovese). It has been known, in various forms, since Roman times, and probably originated in North Africa.

Answer 2

Pesto is one of the three mother sauces of Italy the others being Besciamela(white) and Ragu(red). Pesto is green in colour. Italy's flag gets its colour from these 3 mother sauces.
Pesto is made by ginding pine nuts, basil leaves and olive oil together. The modern versions have mady additions to the sauce.
It is a very traditional accompaniment to Italian pastas.

Answer 3

Freeze! Step away from the kitchen. Corn cream pizza? You don't deserve to know about pesto.

Answer 4

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.

From the Italian pestare, a verb that means to pound or crush. Pesto is traditionally made of crushed fresh basil leaves pounded with garlic, Pecorino, either pine nuts for walnuts, and olive oil.

Answer 5

Pesto (from Italian "to crush"[1]) is an Italian sauce that originates in the Liguria region of Northern Italy, specifically in the city of Genoa (pesto alla genovese), although at least one other well-known variant exists: pesto alla siciliana, a sauce from Sicily that replaces the basil of Genovese pesto with tomato. Pesto has been known, in various forms, since Roman times, and probably was imported from North Africa. Pesto, usually sold in small jars, is commonly available in stores in green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a 'generic' brand.



ref:
http://en.wikipedia.org/wiki/Pesto

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Ramesh
The Human Search Engine
http://www.alluwanted.com

Answer 6

Pesto is a green italian "vinegrette-type"sauce. It is made primarily with basil (prepared in a food processor) with olive oil added.

Pepper and garlic are typically added, but the primary flavor come from basil.

Answer 7

Pesto is an italian sauce, read on mate...

Pesto (from Italian "to crush"[1]) is an Italian sauce that originates in the Liguria region of Northern Italy, specifically in the city of Genoa (pesto alla genovese), although at least one other well-known variant exists: pesto alla siciliana, a sauce from Sicily that replaces the basil of Genovese pesto with tomato. Pesto has been known, in various forms, since Roman times, and probably was imported from North Africa. Pesto, usually sold in small jars, is commonly available in stores in green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a 'generic' brand.

Pesto alla genovese in its classic form employs: Genoese PDO basil (probably grown in the greenhouses of Pra), garlic, salt, pine nuts, Ligurian extra virgin olive oil, Parmigiano-Reggiano cows’ milk cheese and (probably) a lesser quantity of Pecorino Sardo (PDO) sheep’s milk cheese. (This last is not to be confused with the much more pungent Pecorino Romano (PDO) which could easily overwhelm the basil.)

In commercial lower quality pesto, cashew nuts or walnuts are often used instead of pine nuts, as they are cheaper and have a similar texture. In addition, the Parmigiano is often replaced by cheaper varieties of cheese, such as Grana Padano or Parmesan cheese and cheaper oils are used.

It is commonly used on pasta, soups, crackers, and bread, though its use is not restricted to these as the sauce is highly versatile.

A slightly different version of the sauce exists in Provence, where it is known as Pistou. In contrast with the Italian pesto, pistou is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included. Pistou is used in the typical soupe au pistou, a hearty vegetable soup with pistou flavour. The sauce did not originally contain basil, however. Instead, cheese and olive oil were the main constituents.

Other existing ingredient variations include: arugula (instead of or in addition to basil), black olives, lemon rind, coriander or mushrooms [1]. A German variety uses ramsons leaves instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as "Tallarin Verde" (literally "Green Noodles", from Italian tagliarini) is slightly creamier, uses spinach leaves and is served with potatoes and sirloin steak.

Answer 8

A sauce typically made with basil, pine nuts, olive oil, and grated Parmesan blended together and served hot or cold over pasta, fish, or meat.

Answer 9

An Italian consisting of usually fresh basil, garlic, pine nuts, olive oil, and grated cheese.

Answer 10

Pesto is a basic herb souce made out of basil, parsly,pine nuts, olive oil, and salt&pepper....blend it togather. which can use for meny pasta dishes also for salads and so on.....enjoy your meal.