Pesto is a gooey, thick, grey-green Genoese sauce composed of basil, olive oil, garlic, pine nuts and cheese whose name comes from pestâ, the Genoese word for "pounded ." Its strong flavor can pleasantly mask (or crush) the mild flavors of accompanyments like pasta, chicken, salmon and poached eggs. Pesto is easy to make in a food processor, even though Genoans recommend using a mortar and pestle. It's well-suited for summer, when fresh basil is almost as ubiquitous as zucchini.