No, today when we say "pesto" we mean any condiment prepared by crushing and pounding different ingredients. One can use the classic pestle with mortar, or the more modern cutter; one can employ traditional combinations (arugula and gorgonzola, sage and olives, parsley and mushrooms), or dare with unusual combinations and ingredients (ginger and baby onions, miso and sesame seeds, dill and orange peels). The results are always quick and often surprising: in just a few moments, a creamy and tasty condiment can be produced, with interesting nuances of flavors, bright colors, and not inconsiderable nutritional properties. The new pesto proves to be a true transformer: it will be delicious on bruschetta, perfect with pasta, a good companion for grilled meats and fish, but also a condiment for special salads, an unusual coating for skewers, and, in a sweet version, even a topping for fresh fruit and ice cream.
Author: Joshua Clever
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