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Stage 1 of 2
pesto
Genoese Italian · 1800s
"pounded, crushed"
literally pounded, from pestare (to pound), describing the crushed herb sauce
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Stage 2 of 2
pesto
English · 1930s
"a sauce of crushed basil, garlic, oil, and pine nuts"
adopted directly for the basil-and-oil sauce from Genoa
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