pesto

American  

[pes-toh] / ˈpɛs toʊ /

noun

Italian Cooking.

1. a sauce typically made with basil, pine nuts, olive oil, and grated Parmesan blended together and served hot or cold over pasta, fish, or meat.

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pesto British  

/ ˈpɛstəʊ /

noun

1. a sauce for pasta, consisting of basil leaves, pine nuts, garlic, oil, and Parmesan cheese, all crushed together

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Etymology

Origin of pesto

First recorded in 1935–40; from Upper Italian (compare Genoese dialect pésto “pesto”), Italian; noun derivative of pestare “to pound, crush”; see piste

Explanation

That bright green sauce on your pasta? It's probably pesto, a delicious combination of garlic, basil, Parmesan cheese, olive oil, and pine nuts. The traditional version of pesto, invented in Genoa, Italy, is salty and garlicky, and it's made by crushing all the ingredients by hand using a mortar and pestle. The word pesto itself comes from this technique — its root is the Italian pestare, "to pound or crush." If you want to be absolutely sure you're getting this original, authentic version in an Italian restaurant, you can specify pesto alla genovese, or "Genoese pesto," when you order.

Example Sentences

Many chefs and home cooks will incorporate ramps into pesto or mayonnaise.

From The Wall Street Journal • May 13, 2026

There's even a focaccia cake with roasted tomato, pesto and feta icing – a savoury offering Sunga is delighted to see.

From BBC • Mar. 28, 2026

I was pleasantly surprised by the selections in the mini lounge and took a cheese plate, turkey sandwich with pesto pasta salad and some snacks and drinks to go.

From The Wall Street Journal • Mar. 4, 2026

Sichynsky suggested making cabbage parm, winter minestrone with cabbage pesto and tofu and cabbage stir-fry with basil, just to name a few recipes.

From Salon • Feb. 21, 2026

Dinners are simple: boiled corn from a farm stand, cold chicken, pasta with pesto, tomatoes from the garden sliced and salted on a plate.

From "The Namesake" by Jhumpa Lahiri