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.

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

Chimichurri is a marinade/sauce typically attributed to Argentinian cuisine. The recipe is flexible and can be used on anything, in my opinion.

recipe

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.]