Unnumbered source etymology
Original entry ↗noun
Selected source glosses provide context, not a complete modern definition inventoryA sauce, especially for pasta, originating from the Genoa region in Italy, made from basil, garlic, pine nuts, olive oil and cheese (usually pecorino).
Appears 1850 in Cottage economy, attributed to William Cobbett (but not found in any editions published during his life). From Italian pesto, from Latin pistus (“crushed, pounded”), from Latin pīnsō (“to pound, beat, crush”). Cognate to pestle.
Relationships mentioned by the source
These are extracted mentions, not a timeline or a verified sequence of immediate parents.
Inspect preserved source fields
Raw extraction fields are retained for auditing. Their order does not establish ancestry.
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