from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A sauce consisting of usually fresh basil, garlic, pine nuts, olive oil, and grated cheese.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A sauce, especially for pasta, originating from the Genoa region, made from basil, garlic, pine nuts, olive oil and cheese (usually Pecorino)
from the GNU version of the Collaborative International Dictionary of English
- n. 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 WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
Add a quarter pound of lardo, and mash ingredients together until pesto is smooth.
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
Then, all winter I can grab pesto from the freezer by the cubed tablespoonful.
This pesto is for using in the dead of winter when fresh basil at the grocery store is $31.84/lb.
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).
The amount of basil that it takes to make pesto is pretty staggering.
The leftovers from making my winter pesto, is what I had.
The other good thing about pesto is the ‘no cook part’, just a whip in the blender and dinner is ready.
Basil pesto is the classic version and the most commonly found one.
But actually, the name pesto comes from the same Latin root of "pestle," which means a sauce made by crushing a few key ingredients together.
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