Pesto (see pine mouth). Many online recipes in English for pesto will also list black pepper among the ingredients, which the traditional Genoese recipe omits. 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
Tomato sauce roux). All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, Australia, New Zealand, and South Africa, the term "tomato sauce" is used to describe a condiment similar to ketchup. In some of these countries, both terms are used for the condiment. The use of tomato sauce with pasta appears for the first time in 1790 in the Italian cookbook "L'Apicio moderno", by Roman chef Francesco Leonardi. The simplest tomato sauce consists just of chopped tomatoes cooked down (possibly with olive oil) and simmered until it loses its raw flavor. Of