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单词 pesto
释义

peston.

Brit. /ˈpɛstəʊ/, U.S. /ˈpɛstoʊ/
Origin: A borrowing from Italian. Etymon: Italian pesto.
Etymology: < Italian regional (Liguria) pesto, pestu (1851 or earlier in this sense; apparently not recorded in dictionaries of standard Italian before the early 20th cent.), specific use of Italian pesto mash, pulp (a1342), use as noun of pesto crushed, mashed, pounded (a1306 or earlier), probably < classical Latin pistum , past participle of pīnsere to pound, to crush (see pisé n. and adj.). Compare Occitan pistou pistou n.
A sauce of crushed herbs (usually fresh basil leaves), nuts (usually pine nuts), cheese, garlic, and olive oil, typically served with pasta and particularly associated with the cookery of Liguria. Cf. pistou n.
ΘΚΠ
the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces
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civya1325
egerdouce1381
gravy?c1390
camelinea1425
chawdronc1440
saffron sauce?a1505
sibber-sauce1556
ferry?1570
oxoleum1574
slabber-sauce1574
saupiquet1656
slapsauce1708
brown sauce1723
bread sauce1727
custard1747
bechamel1789
caper-sauce1791
tomato sauce1804
custard cream1805
allemande1806
sambal1815
Reading sauce1816
Harvey's Sauce1818
velouté sauce1830
suprême sauce1833
parsley sauce1836
agrodolce1838
Worcestershire sauce1843
espagnole1845
pestoa1848
cheese sauce1854
nam prik1857
Worcester sauce1863
Béarnaise sauce1868
Béarnaise1877
Yorkshire Relish1877
sauce mousseline1892
velvet sauce1893
gribiche1897
mornay sauce1900
sugo1906
sofrito1913
chile con queso1916
foo yung1917
marinara1932
pistou1951
hoisin1957
salsa verde1957
pico de gallo1958
sriracha1959
carbonara1962
amatriciana1963
arrabbiata1963
ponzu1966
puttanesca1971
chermoula1974
tikka masala1975
mojo1983
queso1989
a1848 A. Cobbett in W. Cobbett Cottage Econ. (ed. 17, 1850) 189 Pesto. Take bazil, marjoram, parsley, onion or garlic, pepper, salt, and a bit of cheese..and beat all well in a mortar; mix it with boiling water into a smooth paste. In Italy they add fine oil, and you may add fresh butter.
1937 ‘Countess Morphy’ Good Food from Italy 166 When used with pastes, such as macaroni,..the pesto is diluted with 3 or 4 tablespoons of boiling water.
1954 E. David Ital. Food 288 1 large bunch of fresh basil, garlic, 1 handful of pine nuts, 1 handful of grated Sardo or Parmesan cheese, 1½–2 oz. of olive oil... When the pesto is a thick purée start adding the olive oil.
2001 Guardian 7 July (Weekend Suppl.) 105/1 Trofie, the classic pasta for pesto, served with langoustines.
This entry has been updated (OED Third Edition, December 2005; most recently modified version published online March 2022).
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n.a1848
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