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Basil and garlic pesto --This is the most famous of all. Use loads of fresh basil leaves, several cloves of garlic, a handful of Italian parsley, salt, olive oil, pine nuts and optional grated Parmesan cheese. Mash or blend them all together, using the olive oil to control the consistency. A thickness of heavy cream or honey is about right and fairly easy to toss with pasta. This one should be topped with of grated cheese after tossing. Under no circumstances use dried basil. Better to substitute parsley. Anchovies and grape leaf pesto --Mash together or blend young, tender grape leaves, a few rinsed anchovies, bread crumbs which have been soaked in vinegar and squeezed dry, grated lemon peel, capers, pine nuts, a little sugar, pepper and a little olive oil. Beef pesto --Mash or blend basil, grated cheese, parsley, garlic, walnuts, olive oil, salt and beef extract. Heat before tossing with pasta. Butter and parmesan cheese --The name says it all. Loads of sweet butter, a little hot water and twice as much parmesan as butter. In contact with the hot pasta the butter and cheese will melt. This is a basic Fettucini Alfredo. Mint pesto --Mash fresh basil leaves, fresh mint, a little parsley and some oil. Add this to garlic which has been lightly browned in oil. Parsley pesto, cherry tomatoe s --Make a pesto of parsley, walnuts, garlic, Parmesan cheese and oil. Gently sauté cherry tomatoes in melted butter and chopped dill. Toss pasta with a bit of oil, top with pesto and surround with sauced tomatoes. Basil and cheese --Make a pesto of fresh basil and grated cheese with a little oil if needed. This is good with scallops that have been simmered in lemon juice and wine. When tossing all with pasta, use the simmering juices. Parsley and cheese --Blend parsley and cheese to a paste. Mix into pasta tossed with garlic sautéed in butter. If need be, add a little boiling water to the paste. Prosciutto pesto --Make a pesto of butter, chopped salt pork and chopped prosciutto. Mix with hot pasta and top with warmed heavy cream and black pepper. Walnut pesto --Make a pesto of walnuts, soft bread soaked in water and wrung dry, garlic, oil, salt, pepper and a touch of vinegar. Or, omit vinegar and add cream. |