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Pesto is an Italian sauce,
generally attributed to the Liguria region of Northern Italy, specifically the city
of Genoa (pesto alla Genovese). It has been known, in various forms, since Roman
times, and probably originated in North Africa. The first documented reference appears in Virgil's Bucolics
(reference quote needed here).
Today, basil, garlic, pine nuts, olive oil, and equal parts
Parmigiano Reggiano and Pecorino Romano cheese are the main conventional ingredients. The sauce did not originally contain basil, however.
Instead, cheese and olive oil were the main constituents. It is commonly used on breads
and pasta, though its use is not restricted to these; the sauce is highly versatile. In
commercial pesto, cashew nuts are often used instead of pine nuts, as they are cheaper
and have a similar texture.
A German variety uses wild onion
leaves instead of basil.
A recipe for pesto can
be found at the Wikimedia Cookbook .
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