Pesto

Basil pesto is a classic sauce, a balanced union of perfectly harmonious ingredients. The recipe here is, I think, a fairly standard one; it certainly makes a delicious and endlessly useful sauce for pasta, risotto, omelettes, fritters, roasted vegetables, grilled cheeses, in or over sandwiches and so on. There are those who would say that basil pesto is the pesto and that’s that, no messing will be tolerated. I would very nearly be with them, except that I am guilty of a little messing myself. The other pesto recipes here have served me well and I give them with confidence. Herb pesto keeps well for up to a week, maybe a little longer, but the flavours become a little flabby and dulled, whereas freshly made pesto is vibrant. It is a good way to preserve fresh herb flavours if your access to herbs is only sporadic.