Mediterranean Paste Sauces

The word pesto refers to the verb pestare, which means to crush or pound together the ingredients for these pastes in a mortar. Most people have heard of pesto, the Ligurian basil paste tossed with pasta, but fewer are aware of rouille and romesco. Rouille sauce is a garlicky pastelike sauce served a top bouillabaisse, either spread on bread for eating with the soup or spread on bread that is placed in the soup plate with the soup ladled over it. It can also be whisked into or spooned over a variety of fish stews. Romesco is a chile-based sauce, made more substantial with ground almonds and bread. It is ubiquitous in Spain.