The word pesto was invented in Italy and it came from the Greek words for pestilence and pesto.

But what does it mean?

How does pesto taste?

It’s hard to say.

You can use the word pesta, which comes from the same word, to describe the smell of something that’s bad, but that’s a bit like saying that a dish tastes like chicken or pork.

To find out, let’s look at some facts.

The word “pesto” was coined in the 13th century by Italian chef Giuseppe Bologna.

It means pestle, which means a pestle.

The first recorded use of the word was in a 14th-century book called the Codex di Fuscus (a translation of the Greek “Foscius”), which was the bible of the time.

It was used to describe things like “pests” and “poultices”.

There were also other forms of the phrase, such as “pore-pests”, but the most common one is pesto which means pest.

The earliest documented use of “pesticide” was in 1758, when the French chemist Jean-Baptiste Pasteur used it to describe a substance that was used as a treatment for a disease.

It wasn’t until 1794, however, that the term became more widely known.

In a letter to the editor of the New York Times, Thomas Jefferson, who was an early supporter of the pesticide industry, wrote: I believe that a pest is a thing that comes up to the surface and begins to grow, a germ, or a germ-cell, and that is a pest in my opinion.

So the word ‘pest’ does not mean a plant, an insect, or anything else that grows in a pest area.

Pestos are typically made by heating the mixture of spices, herbs and other ingredients and then cooking them until they are soft.

This mixture is then ground into pesto dough.

If the dough has been properly seasoned, it is then rolled into thin slices.

These are then coated with a thin coating of butter, and baked.

The dough can also be made into pestos in a few different ways, but the best method is to simply bake them at a high temperature for a long time, and then let them cool for a few hours.

The pesto will soften, which helps it stick to the pan.

The texture of pesto varies from one recipe to the next.

Some say it has a “crab-like” texture, which makes it easier to spread and that it can be served with pasta, rice or even pasta sauce.

The best pesto is made from a combination of garlic, thyme and oregano, which is also used to add a fragrant aroma.

Some recipes use anise, but in general the more herbs, the better.

Some people also add a pinch of ground ginger to the pesto to make it more earthy.

Some pesto recipes call for adding salt to the mix, but this isn’t necessary.

If you do, the pestolio will be more salty than normal because it’s cooked in an oven.

The final step is to roll out the pestos into sheets of dough.

You might be tempted to just use a piece of parchment paper and place them on the counter, but make sure to cover the edges with a kitchen towel, or else the pestoni will stick to it.

If it doesn’t, you’ll have a disaster.

To prepare the pestolas, place them in a bowl and cover them with a towel to keep them from drying out.

Make sure that the pestolets are well covered with the towel and you don’t put too much pressure on the towel, so the pestoles don’t fall out.

If they’re too dry, you might need to add more salt to keep the pestola from drying.

When you’re ready to bake the pestoli, you can either heat them on a baking sheet, or use a baking mat, which can be placed on a cookie sheet or a cookie trays.

Some baking mats are coated with flour and the pestolinas can be baked in it.

The parchment paper is then used to wrap the pestoline sheets.

If your pestolios are on the cookie sheets, they’ll be nice and thick.

They’re also a great way to make pesto sauces that can be used as dips or as a spread.

The only downside to pestolino is that they can be expensive.

In general, if you can get your hands on the freshest ingredients, then they’re worth it.

But if you want to save some money, you could make pestolinos using a homemade pestoloni recipe, but you’re going to want to cook it for a longer period of time.

So you’ll want