recipes & tips

The traditional pesto, created by the Genoese, is a blend of fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. But this versatile topping for pasta, pizza, crostini, poultry, meat and fish lends itself to experimentation. It can be drizzled on top, poured beside or even served in a small shot glass for dipping. For something different, yet just as delicious, try making one of these:

• Use a mix of parsley, chervil, and thyme instead of basil.
• Substitute mint for basil and omit the cheese for a pesto that goes perfectly with lamb.
• Use pecans or almonds instead of the pine nuts.
• Substitute cilantro for basil and use a mixture of regular olive oil or olive oil infused with chili peppers.
• Puree oil-cured black olives and extra virgin olive oil for a quick and easy ‘pesto.’
• Puree artichoke hearts with garlic, pine nuts, and extra virgin olive oil.