Talk:Pesto

message: I believe that the word means "ground" in Italian, similar to the English word Pestle (as in mortar and pestle).  Should this be added into the article?ABart26 05:55, 25 July 2006 (UTC)
replies: text: Nope, sorry, but it means "to crush". Iolakana•T 20:36, 28 September 2006 (UTC)
thread_title:  Name 

message: I cannot find any indication of PDO status for pesto alla genovese on the EU site: either granted or applied for. 
* Italian PDO and PGI products are listed here
* A PDF of current applications can be downloaded here
(These is, however, protection for Basilico Genovese.)
—Ian Spackman 09:39, 26 July 2006 (UTC)
thread_title:  [[protected designation of origin|PDO status]] 

message: the picture of the pine nuts is not the correct one, since represents Chinese nuts that are not used (or should not) for pesto making since that have very little taste.  —Preceding unsigned comment added by 192.33.238.6 (talk) 13:22, 25 October 2007 (UTC)
thread_title: Pine nuts picture

message: they are never roasted, they are far too delicate for it. --192.33.238.6 13:27, 25 October 2007 (UTC)
thread_title: Still about pine nuts

message: I am wondering what does pesto go well with, as it seems to be rather picky. I know it goes great with cheese and pasta and meat and whatnot, but I'm having a difficult time mixing it with other sauces. I tried mixing it with Teriyaki sauce, but it obviously failed. It goes well with Tabasco, but what else? —Preceding unsigned comment added by 87.69.137.108 (talk) 17:13, 28 January 2009 (UTC)
thread_title: What does Pesto go well with?

message: Hi, just wondering what is the relevance of adding minute details about the introduction of Pesto in America. Unless it is an article about Pesto in America of course. If it is not, does it not unnecessarily clogg the page? Aren't people, including Americans, much more interested about the general nature of Pesto, and maybe in its historical roots? Just wondering...--82.245.183.127 (talk) 01:19, 2 March 2009 (UTC)
replies: text: It's appropriate for an article to describe—if it is known—where an idea began and at what time and where it spread.  That only the U.S. is mentioned is likely because that's all that has been contributed so far.  If you know when it first spread from Genova to say, Scotland, then please add it.  —EncMstr (talk) 04:33, 2 March 2009 (UTC)
thread_title: Pesto in the USA

message: What about pesto rosso? This article only seems to cover pesto verde.
::Throw in some tomatoes and stir. Gwen Gale (talk) 22:01, 13 June 2009 (UTC)
thread_title:  Pesto rosso 

message: Real pesto is chopped with a large mezzaluna, not ground. Young Genovese basil leaves are also much better. There need to better pictures. The more common, modern, and commercialized version is what's shown.Pisharov (talk) 22:13, 6 August 2009 (UTC)
replies: text: Not it isn't, by definition of the word: pesto means "pounded". ViridaeTalk 22:19, 6 August 2009 (UTC)
thread_title:  Chopped not ground 

message: http://www.suzhou.gov.cn/news/2006/8/16/eng/eng-10-32-17-18.shtml
--222.64.24.9 (talk) 14:01, 5 September 2009 (UTC)
thread_title:  A chinese translation of the term is based on the following... 

message: The opening paragraph is trrrible. I get no clear definition of pesto. Is it the basil, the nuts, the preparation... what makes one sauce a pesto and another sauce not a pesto?.129.21.75.235 (talk) 02:52, 4 December 2009 (UTC)
thread_title:  opening parsgraph lacking 

message: Hello all,
I am from Genoa and I would like to better describe this entry. I already made some modification, but I think I can do lot more. Here is what I'm going to write as soon as I have time:
* "Pesto genovese" is covered by Protected Geographical Status. That means that its ingredients and recipe are very precisely codified. I'm going to write this, and better describe which are these ingredients and recipe.
* Commercial versions, or even homemade versions can be different from the registered PGS pesto. Some of them are already described. Maybe I will add some more version.
* The history section can be increased with more information and references.
* The laxative and diuretic properties are absolutely not true. It is said so, in the article and in the reference, only for basil seeds, which are not part of the recipe. I'll delete this section.
* I am not English mother tongue, so please be patient if I make some mistake and feel free to correct my English.
Mad Toad (talk) 02:50, 24 April 2010 (UTC)
thread_title:  Improving this entry 

message: This sentence doesn't make sense. If it was from Africa, why would an Indian trader or merchant or whatever grab a weed, take it back to India, then domesticate it? Surely basil was first domesticated wherever it grows naturally? Humbabba (talk) 01:32, 6 June 2010 (UTC)
replies: text: No, it makes plenty of sense. You just don't know what "domestication" means. 2607:FEA8:BFA0:BD0:78C7:4CEB:CD62:A22 (talk) 06:39, 11 September 2020 (UTC)
thread_title:  Originally from Africa, but first domesticated in India? 

message: Traditional pesto is basically made with garlic, basil (Genoese basil, strictly speaking), coarse salt, grated Parmigiano and pecorino sardo, pine nuts and olive oil (Ligurian olive oil, for traditional pesto purists). This recipe, which has developed from the original 19th century recipe and has become a staple of Ligurian cuisine, is often altered both in home-made pesto and in commercial pesto, to the extent that some ingredients are totally replaced by other products (resulting in a pseudo-pesto alla genovese): for example, pine nuts are sometimes replaced by walnuts (also in parts of Liguria), almonds and cashew nuts, while pecorino sardo is often replaced by other pecorino cheeses and Ligurian olive oil by other types of oil (e.g. extra-virgin olive oil, sunflower oil, etc.); some commercial pestos even contain no garlic.
These variations occur both in home-made pestos and in commercial pestos, sometimes hinging on the ingredients available at home or in a specific region or country (some ingredients might just be cheaper than the ones contained in a traditional pesto). Nonetheless, this article focuses on the original pesto, namely pesto alla genovese, so it features the ingredients contained in a traditional pesto and not the home-made or commercial variations that can be found all around the world; there is actually a section (Variations) dealing with this topic, if anyone wants to add something encyclopedic on it.--Teno85 (talk) 01:30, 21 January 2016 (UTC)
thread_title:  Traditional recipe and its home-made and commercial variations 

message: "It has been pointed out that pesto is essentially a combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a pesto-like condiment.[16]"
I'll delete this sentence. The first sentence of the section "as the very noun pesto is a generic term for anything that is made by pounding" already states the same idea. Pesto variants named in the section don't even contain leaves, nuts or cheese. And lemon juice is not even an ingredient for the standard pesto. So pesto is definitely not 'essentially a combination' of these ingredients. So it adds nothing and is not really correct too.  — Preceding unsigned comment added by Sawtoothcoriander (talk • contribs) 18:56, 22 April 2020 (UTC)
replies: text: That's the definition of VARIATION. Vaselineeeeeeee★★★ 23:00, 24 April 2020 (UTC)
replies: text: Excuse me? What is your point?Sawtoothcoriander (talk) 00:46, 25 April 2020 (UTC)
replies: text: Sawtooth is correct. Lemon juice has no place in actual pesto, so the idea that it would be welcome in a "pesto-like condiment" -- let alone sine non qua -- is bunk. The idea that every citation must be more correct than human editors? More bunk. 2607:FEA8:BFA0:BD0:78C7:4CEB:CD62:A22 (talk) 06:44, 11 September 2020 (UTC)
thread_title:  Lemon juice? 

message: The first name is only reserved for the original and the second one refers to a naming-law for non original pestos not containing the original ingredients. This has been corrected by me and for no appearent reason reverted by "Vaselineeeeeeee". I would like to know why? Quaderratistteuer (talk) 07:06, 12 September 2020 (UTC)
replies: text: you're wrong, here the page dedicated to this food in the authoritative Il Cucchiaio d'Argento: https://www.cucchiaio.it/ricetta/pesto-alla-genovese/. JacktheBrown (talk) 22:05, 24 March 2024 (UTC)
thread_title: Pesto genovese vs Pesto alla genovese