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
Soy sauce the acid-hydrolyzed vegetable protein variety. In Indonesia, soy sauce is known as "kecap" (old spelling: "ketjap"), which is a catch-all term for fermented sauces, and cognate to the English word "ketchup". The most popular type of soy sauce in Indonesian cuisine is "kecap manis" or sweet soy sauce. The term "kecap" is also used to describe other non soy-based sauces, such as "kecap ikan" (fish sauce) and "kecap Inggris" (worcestershire sauce; lit. "English sauce", due to worchestershire sauce originating in England). Three common varieties of soy-based "kecap" exist in Indonesian cuisine, used either as ingredients or condiments: "Shōyu" is traditionally