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
Sauce ravigote fish, fowl, eggs and, traditionally, with "tête de veau", jellied hare, head cheese, pâté or calves' brains. Sauce ravigote Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette. Many other preparations pass under the term "ravigote", but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs: "ravigoté" connotes "reinvigorated", "freshened up". It