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
Salsa (sauce) sauce: "The national condiment of Peru, "peri-peri" sauce is made in medium to hot levels of spiciness—the more chili, or the hotter variety of chile used, the hotter the sauce. Original "peri-peri" uses the African bird’s eye chili (the Swahili word for the chili is "peri-peri"). Milder sauces may use only cayenne and serrano chilies. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking sauce." Most jarred,