Nutrition
- Protein9%
- Fat85%
- Carbohydrates6%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A classic sauce made by crushing fresh basil, pine nuts, garlic, and hard cheese into a paste. It is typically used as a topping or spread for bread and pasta.
- Cuisine
- Italian (Ligurian)
Typical ingredients
- basil
- parmesan
- pine nuts
- garlic
- olive oil
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
- Origin
- Italy
Read more
Pesto (Italian: [ˈpesto]), also known as pesto genovese, is an Italian paste traditionally made with leaves of Genovese basil, extra virgin olive oil, Parmesan (alternatively Grana Padano), pecorino sardo, pine nuts, and garlic. It originated in the Ligurian city of Genoa and is used to dress pasta.
Excerpt from the Wikipedia article “Pesto” · version used · CC BY-SA 4.0
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La Pesto: where else to eat it Back to the menu of L' OccItalie