Pesto (Italian pron. /'pesto/, genoese pron. /'pestu/, contracted past participle of pestâ: "to pound, to crush," in reference to the crushed herbs and garlic in it, from Latin root of pestle) is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese).At least one other well-known variant exists, the pesto alla siciliana, a sauce from Sicily similar to the basic Genoese pesto recipe with the addition of tomato and much less basil.

The cheesy, nutty, basil-flavoured italian sauce called pesto is easy and inexpensive to make and a boon in the kitchen. Learn to make it today!

Pesto is a basil-based, versatile sauce that originated in northern Italy. Pesto is simple and easy to make.

Organic herb gardens are completely satisfying to have on hand when you’re creating home cooked meals.Whether it’s fresh basil for spaghetti sauce or pesto, cilantro for your favorite Indian dish, or beautiful herbs for exotic vinegars, fresh and organic is the way to get the very best tasting herbs.

A sauce for pasta or meat, can be used as an ingredient in a variety of dishes. The classic use is to spread the pesto onto slices of bread which are then toasted. The ingredients are: basil, garlic, salt, pine nuts, olive oil, and parmesan cheese (Parmigiano Reggiano). [Leave the cheese out to make it vegan, also, you can substitute walnuts.]

Lovers of pesto, the tangy green pasta sauce, are bracing for increased prices or even shortages after unseasonable hailstorms in northern Italy destroyed much of the most prized variety of basil, the key ingredient in the Genoese specialty.