Pesto Pesto Pesto (; ), sometimes spelled as pasto or to refer to the original dish pesto alla genovese (), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil. The name is the past participle of the Genoese verb "pestâ" (Italian: "pestare"), which means "to pound", "to crush", in reference to the original method of preparation: according to tradition, the ingredients are "crushed" or ground in a marble mortar
Hoisin sauce sauce can be directly added into a bowl of phở at the table, or it can be used as a dip for the meat of phở dishes. In phở, hoisin is typically accompanied by Sriracha sauce or "tương đỏ". The hoisin sauce is also used to make a dipping sauce for Vietnamese spring rolls and other dishes similar to spring and summer rolls. In cooking, it can be used for glazing broiled chicken. Hoisin sauce Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping