Pesto Possibilities

A simple sauce originating in Genoa inspires unique variations that flow beyond Italy’s borders

By Elyse Glickman
August 25, 2022

The word “pesto” is said to derive from the ancient Genoese verb pestâ (begetting the Italian pestare), which means “to crush” ingredients with a mortar and pestle. Depending on the source, the Ligurian basil pesto loved around the world appeared as early as the 13th century, and iterations of the recipe go as far back as the Roman Empire and the Middle Ages.

In Sedona, Ariz., Lisa Dahl, the chef behind the acclaimed Dahl Restaurant Group, brings cilantro and mint to the pesto equation to bring a modern twist to her Grilled Lamb Costelletes. “Why not use mint pesto in place of mint jelly?” she says, regarding what it can bring to dishes with Middle Eastern and Mediterranean influences. “Combining fresh mint with cilantro or basil also makes a great condiment to top off legume soups or aromatic rice dishes. There are so many things that this pesto brightens up.”

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