A Genoese sauce of crushed basil, garlic, pine nuts, parmesan, and olive oil — traditionally pounded with mortar and pestle, now a global pasta sauce and ingredient.
“Pesto” means “pounded”
The word derives from the Italian pestare — to pound or crush. The traditional preparation is mortar and pestle work — slowly crushing basil with garlic and salt, then adding pine nuts, then cheese, then dribbling in oil while continuing to pound.
Modern food processors do the job in seconds, but Genoese purists insist that mechanical blades bruise rather than crush the basil, releasing different compounds and producing a slightly bitter, oxidized result. A handmade pesto is brighter, greener, and more aromatic.
Pesto Genovese’s protected status
The traditional Genoese version — Pesto Genovese — has Slow Food protection if not full DOP status. The proper recipe specifies:
- Basilico Genovese DOP (a specific small-leaved basil variety)
- Italian pine nuts (not Chinese)
- Parmigiano Reggiano + Fiore Sardo pecorino
- Ligurian extra virgin olive oil
- Garlic from Vessalico
Most “pesto” sold globally departs significantly from these standards — using larger basil, cheaper pine nuts (or substituting walnuts/cashews), and different cheeses.
The pine nut crisis
Pine nut prices have escalated dramatically since 2010 due to forest fires in pine-nut producing regions, climate change, and supply chain disruption. Authentic Italian pine nuts can cost €60-100/kg, prompting many producers to substitute with cashews, walnuts, or sunflower seeds. The substitutions change the flavor noticeably.
Find more foods by letter
Pesto starts with P and ends with O. Browse other foods along the same letter.
Foods that contain a letter from "Pesto":