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    Kitchen Dictionary: pesto

    Pesto means Italian sauce. Originated in Italy, in the Liguria region in Genoa (pesto alla Genovese). In the Roman times it is believed that it was imported from Africa. Made from the basil leaf. Traditional ingredients in pesto are usually; basil, garlic, salt, pine nuts, extra virgin olive oil, parmigiano reggiano, cow cheese and sheep cheese. Commercial pesto contains walnuts or cashews because they are cheaper. Somewhat cheaper cheeses may be replaced in commercial pesto as well. Pesto can be used for a sauce for meat or pasta, or on toasted bread.

    Pistou sauce is the French version of Italy's pesto.


    Season: available year-round

    How to select: Commercial pesto is sold in grocery stores year round.

    How to store: Once pesto is made at home from scratch it can be kept in the fridge for up to 4 weeks in a covered container. Pour a thin film of olive oil on top of the pesto to prevent discoloration. If you intend on storing it longer, do not add the parmesan cheese if using, add that when you serve it.

    More Pesto Recipes
    Popular Pesto Recipes
    Chicken Pesto
    Cheese Tortellini Pesto Pasta Salad
    Grilled Chicken Pesto Panini

    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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