/ˈpɛstoʊ/, /ˈpɛstəʊ/
OriginAppears 1850 in Cottage economy, attributed to William Cobbett (but not found in any editions published during his life). From Italian pesto, from Latin pistus (“crushed, pounded”), from Latin pīnsō (“to pound, beat, crush”). Cognate to pestle.
- uncountable, usuallyA sauce, especially for pasta, originating from the Genoa region in Italy, made from basil, garlic, pine nuts, olive oil and cheese (usually pecorino).
“Inside the house, Paul is in the kitchen bent over a bowl of pesto: thick shiny basil leaves, machete-crushed garlic cloves, pine nuts, onions roasted till their gold edges blacken, and the bright sce”
Formspestos(plural)