[pes-toh] /ˈpɛs toʊ/

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

olive oil-based pasta sauce, 1937, from Italian pesto, contracted form of pestato, past participle of pestare “to pound, to crush,” in reference to the crushed herbs and garlic in it, from Latin root of pestle.


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