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 Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
I really need to make some pesto this weekend. I have piles of basil on the back deck and it's going to go to waste if I don't do something with it. I think John had this problem recently, too. Not that it's a bad problem to have.
Speaking of overabundance, we are also just about to be overrun with figs. We have a fig tree in our side yard, which delivers, twice a year, about a million figs within a month. So far this round, only three have ripened. But there are probably 150 that are about to be ripe.
Fig salad, fig confit, fig and proscuitto, more fig salad. I love figs, and I know how lucky I am to have this amazing resource in our backyard...but wow do we end up with a lot of figs.