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
Wine sauce Burgundy wines, and port wines, among others. Ingredients in addition to wine may include stock, mushrooms, butter or shrimp butter, tarragon vinegar, shallot, chervil, tarragon, spices, onion, garlic and others. Some wine sauces are prepared using a reduction, which may intensify their flavor or make the flavor sharper. Reduced wine may be used to prepare thicker wine sauces, while those lacking a reduction are generally thin. Some wine sauces are creamy, prepared with the addition of cream or milk. Fish velouté is a French velouté sauce base from which several types of sauces can be prepared, including wine sauce. White