Pesto is one of the perfect foods. It is the alchemy of basil, pine nuts, olive oil, garlic and parmigiano cheese coming together to form a creamy, zesty, delicious sauce. Pesto can be used as a topping for grilled meats or in a sauce for pasta. It is a tasty addition to a vinaigrette or almost any dish that needs a bump of flavor.
A recipe for pesto can be as versatile as its uses. Caterpillars ate your basil? Don’t panic. Pesto made from other herbs and greens can be just as delicious as the traditional basil version. In fact, build a pesto that suits you. Don’t be tied down to pine nuts, olive oil and parmigiano cheese. Use your favorite nuts and switch out the cheese. Just be sure the nuts are toasted and the cheese is firm. As for the oil, some combinations may do better with a more neutral oil like canola, while an infused oil could be the key to success for another pesto recipe.
We searched our recipe files to find a few pesto recipes, both the original with six detailed steps explaining how to make pesto and a few other varieties.
The Local Palate Pesto
Carrot Top Pesto
Sprouted Basil Pesto
Basil Almond Pesto
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