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
Low-Cost Pesto – uses sunflower seeds
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….