I know that it’s been a long time! I am still sur…


I know that it’s been a long time! I am still surprised whenever I stop by and look at this blog – people are still visiting it!

Today, because I am obviously an (undiagnosed) obsessive-compulsive, I spent the past two or more hours searching for pesto recipes. Here is what I found out:

Pesto Recipe URLs
Pesto – Definition: [PEH-stoh] An uncooked sauce made with fresh basil, garlic, pine nuts, parmesan or pecorino cheese and olive oil. The ingredients can either be crushed with mortar and pestle or finely chopped with a food processor. This classic, fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it is a favorite with pasta. Now there are “pestos” made from myriad other ingredients from cilantro to mint.

–Copyright (c) 1995 by Barron’s Educational Series, from The New Food Lover’s Companion, Second Edition, by Sharon Tyler Herbst

Green Onion Pesto

Asian Hazelnut Pesto

Traditional Pesto

Sun-dried Tomato Pesto

Mushroom Pesto 1

Mushroom Pesto 2

Roasted Garlic Pesto

Arugula Pesto

Pesto “Pantesco”

Artichoke Pesto

Roasted Artichoke Pesto

Mint Walnut Pesto

Cilantro Pesto 1

Cilantro Pesto 2

Cilantro Pesto 3

Green Olive Pesto

Black Olive Pesto 1

Black Olive Pesto 2

Texas-Styled Pesto

Ginger lemon pesto

Hawaiian pesto

Sage Pesto

Parsley-Feta Pesto

Parsley Pesto (Southwestern)

MIxed Herb Pesto

Lemon Parsley Pesto

Thai Almond Pesto

Red Pepper Pesto

Yellow Pepper Cilantro Pesto

Gruyere Pesto

Three Herb Pesto

Asian Peanut Pesto

Pecan Pesto

Pistachio Mixed Herb Pesto

Southern Collard Green Pesto



Caponata 1

Caponata 2

Artichoke Caponata

Coriander and Cashew Pesto

Rocket, Cashew, and Chilli Pesto (What is Rocket?)

Dill Lemon Walnut Pesto

Low-Cost Pesto – uses sunflower seeds

Eggplant Pesto

Chive Pesto

Had enough? If not, there’s always Very Pesto, by Dottie Rankin, with cool recipes like: Tarragon Pesto, Garlic Chive Pesto, Caraway Thyme Pesto, Pistachio Pesto, and Sorrel Pesto with Lemon.

I have added the Pistou, Tapenade, and Caponata recipes, because they are in this group. Oh!! I know there are SOOO many other things: duxelles, for one!!! But I have to stop now….


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