Pestos

Most Versatile of Flavor-Makers

Appears in
Cooking One on One
Cooking One on One

By John Ash

Published 2004

  • About
Most Americans are now familiar with pesto, that fragrant herb mixture often served as a quick sauce for pasta. The cooks of Genoa, Italy, are credited with inventing the traditional version, which is a simple combination of fresh basil, garlic, cheese, and olive oil pounded in a mortar and pestle. Contemporary recipes often call for the addition of pine nuts or walnuts.

Pestos are easy to make, and they have many applications beyond pasta. Spread pesto on lightly toasted bread or crostini, drizzle some on a pizza, fold a spoonful into an omelet. Pesto makes a great stuffing for baked tomatoes and mushrooms and a tasty topper for baked potatoes. You can swirl some into mashed potatoes or cooked rice (it will color them beautifully) or into hot and cold soups (whether or not they’re homemade!). Pestos can contribute wonderful flavor pushed up under the skin of chicken prior to roasting or tucked into a pocket cut in a thick pork chop on its way to the grill. Pesto can be thinned with a little vegetable or chicken stock to make a delicious quick sauce or dressing for almost anything.