Pesto

pesto

Aŋa yitaalombile	pesto variants
Native label	Pesto
Paaloŋ	Italy
Country of origin	Italy

Pesto (Italian: [pesto]) anaŋ neŋ la ka ba boɔlɔ pesto genovese, a e la Italian saaŋkompare yipɔge bondirii mine banaŋ maŋ de zɛvaare aseŋ Genovese basil, extrea virgin olive oil (kaa), Parmesan ( a poɔ Grana Padano), pecorino sardo, pine nut (bie) ane garlic (kakaduro). A boma yiibu zie la Ligurian teŋɛ kaŋa naŋ be a Genoa paaloŋ poɔ anaŋ ka ba maŋ di maale ne pasta.

A ziyiraa

A yuori pesto tɛgɛ la bone naŋ e tɔle a Genoese ( eroŋ yelbiri la a pesta) (Italian : Pestare)o meŋ toɔbo, a ŋmɛre, ŋmɛre bee ɛre a boma a toɔre poɔ, a toɔre ŋa e la daa banaŋ ŋmaa pɛne viiri a te eŋ bogi a soga poɔ, a pɛnedabɔle ona ka te maŋ boɔle ka tundaa.A yuori ŋa piilu ne a neŋ la ka ba boɔlɔ ka tundaa (pestle). Bondirii mine bebe a paaloŋ na poɔ ka ba boɔlɔ ka a “pesto” kyɛ a pesto pare bee tɛgɛ meŋa la pesto alla Genovese.

Saadayel

Ane a zaa ka pesto a dasaŋa na poɔ taa la noba bayi naŋ e o soobo, ka neɛ na tuuli a leɛ gaa puoris a saŋa na Roman paaloŋ poɔ la ka a yuori ŋa da bebe. A roman paaloŋ noba dda maŋ de la di ne bondirii mine banaŋ boɔlɔ ka Moretum, a bondirii ama nyɛnnoo, cheese, herbs, olive oil ane vinegar ( a poc ne bee wagere mine poɔ, bombie ) ka ba ma de a ɛre lantaaa maale ne a bondirii ama. A paste ama bondirii de maaloo a Roman paaloŋ poɔ yuori da boɔle le la a Appendix vergiliana paaloŋ poɔ, dɔɔ kaŋa naŋ yi a Roaman paaloŋ poɔ a derɛ o yelwiiri , sɛgesɛrɛ nare la yɛlɛ ka tutaa soŋ a kyaare ne a moretum. A wasgere na a Middle Age naŋ piili, sauce kaŋa yuori naŋ pore bee a de yuori yaga zaa Genoan bondirii maaloo poɔ la agliata, garli la ka walnuts la ka ba maŋ de a saaŋ lantaa, bonso garliɔ e la bonsoŋ a ko a Ligurian a zuo a zaa banaŋ be a manne noɔre.

A basil ŋa kyɛyuobu, ŋa la e a boma meŋa ba naŋ maŋ de maale ne a pampana pesto, a wa tɔ zenɛ a pore la zie zaa a viiri kyɛ e bone ba naŋ sɛge biŋ a 1850s yuomo poɔ yoŋ. Emanuele Rossi published La Vera Cucineria Genovese a 1852 yuoni poɔ ane gastronomist Giovanni Battista Ratto published La Cuciniera Genovese a 1863 yuoni poɔ.

           De garlic, basil bee ka foo ba wa taa marijoram ane parsley,

           Dutch ane Parmigiano cheese a ɛre puli ne pine nut bie a

ŋmɛre a zaa lantaa a de a eŋ toɔre poɔ a de butter a paae a tɔ

lɛɛŋ kyɛ gu ka a paste te sigiri. Paa kyoɔre a kaaŋ na zaa bare.

De lasagne ane trofie a lantaa a saaŋ, vɛŋ ka a e koɔ ka fo de

koɔ toloŋ feeŋ a eŋ kyɛ paaŋ taa wa ennɛ nyɛnnoo.

Basil de la weɛŋ ona la a nyɛge a Liguria irigiŋ naŋ be a Italy ane a Provenɔe, France paaloŋ poɔ. A paaloŋ ama naŋ pore baare a gore la a be yaga zaa, kyɛ a maŋ taa la a wagere, kyɛ marjoram ane parsley na baŋ e la boma ba naŋ maŋ de maale ne ka basil ba wa kyebe a wagere na poɔ. Ratto pore la a yuori a Dutch cheese ( formaggio olandese) kyj bare a pecorino sardo (Sardinian peere cheese), A paaq yi a Northern European paaloŋ poɔ, cheese e la bone naŋ pore a Genoa poɔ a saŋa. Bare ne a tenne  maritime republic paaloŋ sommo na zaa ba naŋ de sonne a kyaare ne ba yɛroŋ.

A pesto alla Genovese da e la bone banaŋ leɛ a maaleŋ kaa yuomo mine naŋ pare poɔ ( dɔɔ kaŋa o yuori naŋ pore ka ba boɔle o Emmanuel Rossi 1865 yuoni poɔ, yuomo feeŋ la pare Ratto Cuciniera), kyɛ a ba la kɔɔre kyɛ a bondiraa ŋa leɛ bondiraa kaŋa ba naŋ dire o bebiri zaa a Ligurian saaŋkompare bondirii, kyɛ a maaloo paa taa tɛɛtɛɛ.

American pesto danwej soba da yi gbaqgbale a 1928 yuoni poɔ, a paaŋ da pale ne la butter ane creama nansaala naŋ maŋ boɔle. A 1946 yuoni poɔ, Sunset magazine kaŋa da yi la gbaŋgbale a kyaare ne a pesto, Angelo Pellegrini la meŋ da yi ne a yelŋa. Pesto paaŋ da leɛ la bone naŋ pore a North America paaloŋ poɔ a 1980s yuomo na poɔ ane a 1990syuomo poɔɔ.

Boma ane lɛ ba naŋ maŋ maale a

A pesto saakompare yipɔge maaloo maŋ e la daa toɔre poɔ ane daa tulundaa. A danweɛ soba, garliɔ (bonnyuu mine) ane pine nut bie la ka ba maŋ de eŋ a toɔe poɔ a tɔ ka a cream na a nansaala n maŋ boɔle a toɔ sigri bee a yi, kyɛ ka ba paaŋ de a pɛge a basil vaɛ deɛle kyɛ de nyɛnnoo ane creamy banaŋ ɛre duuri a zu wagere zaa. A lɛ puoriŋ, Parmesan ane pecorino yoŋ la ka ba maŋ de a puli neŋ. Ka a na toɔ soŋ ka a neŋ a boroŋ naŋ kpɛtaa, ba maŋ eŋ la virgin olive kaaŋ a puli neŋ. A leŋ eŋ jar poɔ ka o feere, ( bee a eŋ jar poɔ a noɔre naŋ you ka saseɛ a kpeɛrɛ, a bone ŋa maŋ e la ɔreba bone ennaa) a de olive kaa soŋ a kyiri pɔge a noɔre, pesto na baŋ be la nansaala bomaala kaŋ ba naŋ boɔlɔ refrigerator poɔ a kɔɔre a ta daa gbuli aneŋ meŋ ona baŋ leɛ la sakuuri.

A tɛɛtɛɛloŋ

pesto wane parɛɛ parɛɛ, a parɛɛ ama yi la saakompare  tɛɛtɛɛloŋ naŋ bebe ane ziyuo meŋ naŋ pale, a yuori meŋa pesto, o pare bammo yɛrɛɛ lɛ la bone zaa banaŋ maŋ tɔ.

A pesto alla Genovese e la bone banaŋ de Genovese basil, nyɛnnoo, garliɔ (bonnyuu mine), Ligurian virgin olive oil ( Taggiasɔo), European pine nut (bie) ( wagere mine anaŋ banaŋ sɛ) a paaŋ de ne boroŋ aseŋ  Parmesan or Grana Padano ane pecorino sardo bee pecorino romano maale ne. Palatifini Association ( kpaaroŋ meŋ da wuli la ba teɛroŋ a kyaare ne a pesto alla Genovese maaloo, a saŋa na a UNESCO naŋ da wulo ba saaŋkompare yeltuuri.

Tɛɛtɛɛloŋ feeŋ lɛ bebe ne a Proveneɔe, a be a ba baŋ o la ka ba boɔlɔ pistou ( naŋ yi pistar, “ toɔbo” a Occitanpaaloŋ poɔ). Garlic, (bonnyuu kaŋa), olive kaaŋ, basil, ane ba ba maŋ eŋ boroŋ wagere zaa yoŋ la ka ba maŋ de lantaa a maale ne a pistou, a ne a zaa ka a mine taa la a ziyuo maaloo. Almonds abee breadcrumbs e la boma banaŋ na baŋ de a maale pistou a maale baaroo poɔ.Pistou e bone banaŋ maŋ be la soupe au pistou poɔ, zɛvaare zeɛre naŋ e tage poɔ.

A yi a Iatly poɔ, wagere mine almond, Brazil nuts (bie) cashew, (enti bie) hazelnut, macadamia, pecan, pistachio, walnut bee even peanuts(seŋkaa) zaa ka ba maŋ de a maale ne, a bone naŋ da maŋ seŋ ka ba de ba maŋ bare la kyɛ leɛ de pine nuts (bie) wagere mine poɔ gba, coriander, dill, kale, mint, parsley, rocket, spinach bee wild garlic (bonnyuu kaŋa) vaɛ a pili neŋ basilvaɛ. Bonzaa vaɛ naŋ taa nyuu soŋ , oily nuts, hard cheese, olive oil, garlic (bonnyuu), nyɛnnoo, and lemon juice ama zaa na baŋ maale la pesto.

Pesto Ziyuo Maaloo

Yɛlɛ mine zuiŋ a boma mine naŋ maŋ e kpeɛŋaa ne a nyaabo ane a daaroŋ naŋ maŋ e tuo zuiŋ, almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pistachio, walnut ane a mine kaŋa peanuts (seŋkaa), ama wagere minne poɔ, ana la maŋ are leɛre a saaŋkompare yipɔge pine nut (bie) boma ba naŋ maŋ de maale ne naŋ ba maŋ kyebe zuiŋ. Ane ka nuts e la saaŋkompare bi kɛrɛ, anaŋ la ka wagere mine poɔ ka ba maŋ boɔle ka bonseɛraa. Nuts mine maaloo meŋ maŋ e la a toɔraa a yi lɛ anaŋ noma seŋ, bamine meŋ taa la wommo kaŋa a yi ka banaŋ wa di a pine nut ŋa baare ( nyɛ pine noɔre), ama ba be a Genovese maaloo poɔ. A ɛntɛnɛte poɔ, a bɔref kɔkɔre poɔ bamine maŋ boɔle ka  black pepper (sɛmasɔgelaa) bee white pepper( sɛmapelaa) Noba bee kompani mine maala pesto a European daa kaŋa banaŋ boɔlɔ ka (European supermarkets) A tuure paaloŋ mine poɔ, bamine maŋ de la basil ka are leɛre pine nuts zu ane tenyaga mine aseŋ,

·        Coconut(kube)

·        Avocado ane parsley

·        Carrot, coriander ane cumen

·        Turmeric

·        Ginger

·        Perilla

·        Spirulina

·        Walnuts

Leɛ Kaa nyɛ

• []Italy portal
• []Food portal

• Cuisine of Liguria
• Pesto alla trapanese