Pestato, which comes from the Italian pestare and means “crushed” or “mashed,” is a sauce made by crushing and mixing together different combinations of vegetables, herbs, nuts, cheeses, and extra virgin olive oil. It is the Tuscan version of Ligurian pesto.
Pestato is traditionally used to dress pasta and to accompany boiled meats, fishes, eggs and vegetables. In the spring, I like to make pestatos with fava beans or arugula.
written by Gaia