Pesto became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, "The New York Times" mentioned an imported canned pesto paste. In 1946, "Sunset" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,
Somebody's Mother's Chocolate Sauce and kosher gourmet dessert sauces: Chocolate (all-natural chocolate sauce based on a 100-year-old recipe), Caramel (sweet and creamy caramel sauce), White Chocolate (white chocolate sauce with a hint of Pear William Brandy), Mocha (chocolate sauce infused with coffee and chicory), Praline (sweet and creamy caramel sauce with roasted walnuts), and Island (white chocolate sauce with chopped macadamia nuts, coconut & coconut rum). The regular-sized jars of sauce are sold in 9.5 oz jars. The mini jars, which are sold in three-jar gift sets, contain 3.7 oz of dessert sauce. Somebody's Mother's Chocolate Sauce also carries gift packages featuring their chocolate