Pesto, the Glossary
Pesto or more fully pesto alla genovese is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil.[1]
Table of Contents
61 relations: Agliata, Allium ursinum, Allrecipes.com, Ancient Rome, Angelo Pellegrini, Avocado, Basil, Black pepper, Butter, Calabria, Carrot, Charles Scribner's Sons, Coconut, Coriander, Cuisine of Liguria, Cumin, Garlic, Genoa, Genoese dialect, Genovese basil, Ginger, Grana Padano, Granular cheese, Italian language, Italy, Lasagna, Latin, Liguria, List of Dutch cheeses, Marjoram, Middle Ages, Minestrone, Moretum, Mortar and pestle, New York City, Nutritional yeast, Occitan language, Olive oil, On Food and Cooking, Parmesan, Parsley, Paste (food), Pecorino, Pecorino romano, Pecorino sardo, Perilla, Pesto alla trapanese, Pine nut, Pistou, Provence, ... Expand index (11 more) »
- Cuisine of Liguria
- Italian sauces
Agliata
Agliata (from aglio,;; aggiadda) is a pungent, savoury garlic sauce and condiment in Italian cuisine used to flavour and accompany grilled or boiled meats, fish and vegetables.
Allium ursinum
Allium ursinum, known as wild garlic, ramsons, cowleekes, cows's leek, cowleek, buckrams, broad-leaved garlic, wood garlic, bear leek, Eurasian wild garlic or bear's garlic, is a bulbous perennial flowering plant in the amaryllis family Amaryllidaceae.
Allrecipes.com
Allrecipes.com, Inc. is a food-focused online social networking service headquartered in Seattle, Washington.
Ancient Rome
In modern historiography, ancient Rome is the Roman civilisation from the founding of the Italian city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD.
Angelo Pellegrini
Angelo Pellegrini (1904–1991) was an American writer and professor of English Literature at the University of Washington.
See Pesto and Angelo Pellegrini
Avocado
The avocado, alligator pear or avocado pear (Persea americana) is a medium-sized, evergreen tree in the laurel family (Lauraceae).
Basil
Basil (Ocimum basilicum), also called great basil, is a culinary herb of the family Lamiaceae (mints).
See Pesto and Basil
Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning.
Butter
Butter is a dairy product made from the fat and protein components of churned cream.
See Pesto and Butter
Calabria
Calabria is a region in southern Italy.
Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
See Pesto and Carrot
Charles Scribner's Sons
Charles Scribner's Sons, or simply Scribner's or Scribner, is an American publisher based in New York City, known for publishing American authors including Henry James, Ernest Hemingway, F. Scott Fitzgerald, Kurt Vonnegut, Marjorie Kinnan Rawlings, Stephen King, Robert A. Heinlein, Thomas Wolfe, George Santayana, John Clellon Holmes, Don DeLillo, and Edith Wharton.
See Pesto and Charles Scribner's Sons
Coconut
The coconut tree (Cocos nucifera) is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos.
Coriander
Coriander (Coriandrum sativum), also known as cilantro, is an annual herb in the family Apiaceae.
Cuisine of Liguria
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto).
See Pesto and Cuisine of Liguria
Cumin
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region.
See Pesto and Cumin
Garlic
Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.
See Pesto and Garlic
Genoa
Genoa (Genova,; Zêna) is a city in and the capital of the Italian region of Liguria, and the sixth-largest city in Italy.
See Pesto and Genoa
Genoese dialect
Genoese, locally called zeneise or zeneize, is the prestige dialect of Ligurian, spoken in and around the Italian city of Genoa, the capital of Liguria.
Genovese basil
Genovese basil or sweet basil (baxaicò or baxeicò; basilico genovese) is a cultivar of Ocimum basilicum produced in the Italian provinces of Genoa, Savona and Imperia, Liguria.
Ginger
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.
See Pesto and Ginger
Grana Padano
Grana Padano is a cheese originating in the Po Valley, in northern Italy, similar to Parmesan.
Granular cheese
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey.
Italian language
Italian (italiano,, or lingua italiana) is a Romance language of the Indo-European language family that evolved from the Vulgar Latin of the Roman Empire.
See Pesto and Italian language
Italy
Italy, officially the Italian Republic, is a country in Southern and Western Europe.
See Pesto and Italy
Lasagna
Lasagna, also known as lasagne, is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets.
Latin
Latin (lingua Latina,, or Latinum) is a classical language belonging to the Italic branch of the Indo-European languages.
See Pesto and Latin
Liguria
Liguria (Ligûria) is a region of north-western Italy; its capital is Genoa.
List of Dutch cheeses
This is a list of cheeses from, or connected with, the Netherlands.
See Pesto and List of Dutch cheeses
Marjoram
Marjoram (Origanum majorana) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours.
Middle Ages
In the history of Europe, the Middle Ages or medieval period (also spelt mediaeval or mediæval) lasted from approximately 500 to 1500 AD.
Minestrone
Minestrone is a thick soup of Italian origin made with vegetables and beans, and sometimes pasta or rice.
Moretum
Moretum is an herb cheese spread that the Ancient Romans ate with bread.
Mortar and pestle
A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy.
See Pesto and Mortar and pestle
New York City
New York, often called New York City (to distinguish it from New York State) or NYC, is the most populous city in the United States.
Nutritional yeast
Nutritional yeast (also known as nooch) is a deactivated (i.e. dead) yeast, often a strain of Saccharomyces cerevisiae, that is sold commercially as a food product.
See Pesto and Nutritional yeast
Occitan language
Occitan (occitan), also known as (langue d'oc) by its native speakers, sometimes also referred to as Provençal, is a Romance language spoken in Southern France, Monaco, Italy's Occitan Valleys, as well as Spain's Val d'Aran in Catalonia; collectively, these regions are sometimes referred to as Occitania.
See Pesto and Occitan language
Olive oil
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
On Food and Cooking
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.
See Pesto and On Food and Cooking
Parmesan
Parmesan (italics) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union, a locally produced imitation.
Parsley
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia.
Paste (food)
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread.
Pecorino
Pecorino is an Italian hard cheese produced from sheep's milk.
Pecorino romano
Pecorino romano is a hard, salty Italian cheese made with sheep's milk that is often used for grating over pasta or other dishes.
Pecorino sardo
Pecorino sardo (berveghinu sardu) is a firm cheese from the Italian island of Sardinia, made from sheep's milk, specifically from the milk of the local Sardinian breed.
Perilla
Perilla is a genus consisting of one major Asiatic crop species Perilla frutescens and a few wild species in nature belonging to the mint family, Lamiaceae.
Pesto alla trapanese
Pesto alla trapanese is a Sicilian variation of pesto, typical of the province of Trapani. Pesto and pesto alla trapanese are italian sauces.
See Pesto and Pesto alla trapanese
Pine nut
Pine nuts, also called piñón, pinoli, or pignoli, are the edible seeds of pines (family Pinaceae, genus Pinus).
Pistou
Pistou (Provençal: pisto (classical) or pistou (Mistralian)), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil and sometimes almonds, bread crumbs or potatoes.
See Pesto and Pistou
Provence
Provence is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bordered by the Mediterranean Sea to the south.
Republic of Genoa
The Republic of Genoa (Repúbrica de Zêna; Repubblica di Genova; Res Publica Ianuensis) was a medieval and early modern maritime republic from the years 1099 to 1797 in Liguria on the northwestern Italian coast.
See Pesto and Republic of Genoa
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
See Pesto and Sauce
Sicily
Sicily (Sicilia,; Sicilia,, officially Regione Siciliana) is an island in the central Mediterranean Sea, south of the Italian Peninsula in continental Europe and is one of the 20 regions of Italy.
See Pesto and Sicily
Spirulina (dietary supplement)
Spirulina is a biomass of cyanobacteria (blue-green algae) that can be consumed by humans and animals.
See Pesto and Spirulina (dietary supplement)
Sunset (magazine)
Sunset is a lifestyle magazine in the United States.
See Pesto and Sunset (magazine)
The New Zealand Herald
The New Zealand Herald is a daily newspaper published in Auckland, New Zealand, owned by New Zealand Media and Entertainment, and considered a newspaper of record for New Zealand.
See Pesto and The New Zealand Herald
Trenette
Trenette is a type of narrow, flat, dried pasta from Genoa, Liguria; it is similar to both linguine and fettuccine. Pesto and Trenette are cuisine of Liguria.
Trofie
Trofie, less frequently troffie, strofie or stroffie, is a short, thin, twisted pasta from the Liguria region of Italy. Pesto and Trofie are cuisine of Liguria.
See Pesto and Trofie
Turmeric
Turmeric, (botanical name Curcuma longa) is a flowering plant in the ginger family Zingiberaceae.
UNESCO
The United Nations Educational, Scientific and Cultural Organization (UNESCO; pronounced) is a specialized agency of the United Nations (UN) with the aim of promoting world peace and security through international cooperation in education, arts, sciences and culture.
See Pesto and UNESCO
Walnut
A walnut is the edible seed of any tree of the genus Juglans (family Juglandaceae), particularly the Persian or English walnut, Juglans regia.
See Pesto and Walnut
See also
Cuisine of Liguria
- Bagnun
- Bavette (pasta)
- Baxin
- Brös
- Buridda
- Capellini
- Cappon magro
- Capra e fagioli
- Coniglio alla Sanremese
- Corzetti
- Cuisine of Liguria
- Farinata
- Focaccia
- Genoa cake
- Genoise
- Gianchetti
- Musciame
- Penne
- Pesto
- Pissaladière
- Polpettone di melanzane
- Prescinsêua cheese
- Rose Pistola
- Sardenaira
- Trenette
- Trofie
Italian sauces
- Amatriciana sauce
- Arrabbiata sauce
- Béchamel sauce
- Bigoli in salsa
- Bolognese sauce
- Cacio e pepe
- Carbonara
- Checca sauce
- Clam sauce
- Colatura di alici
- Genovese sauce
- Green sauce
- Gremolata
- Marinara sauce
- Neapolitan ragù
- Neapolitan sauce
- Pearà
- Pesto
- Pesto alla trapanese
- Ragù
- Ragù di salsiccia
- Salmoriglio
- Savore Sanguino
- Spatini sauce mix
- Sugo Marinetti
- Tomato sauce
References
[1] https://en.wikipedia.org/wiki/Pesto
Also known as Pesto alla Genovese, Pesto sauce.
, Republic of Genoa, Sauce, Sicily, Spirulina (dietary supplement), Sunset (magazine), The New Zealand Herald, Trenette, Trofie, Turmeric, UNESCO, Walnut.