You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or Pesto alla Genovese (in English: Genoese Pesto); (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]) to refer to the original dish, 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, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil.
I was planning to make burgers and fries yesterday, and I decided to cut my own fries from potatoes. This wasn't enough to warrant a recipe entry, but I decided to make poutine from some of the fries. The supermarket didn't have cheese curds, but they did have mozzarella pearls (small cheese...