In Genoa, where pesto originated, pesto is made simply by grinding together fresh basil, olive oil, garlic, nuts, and strong country cheese, and is served almost exclusively on pasta. However, as pesto became popular throughout Europe and America, the variations and uses for pesto grew and multiplied until now pesto is made with all sorts of ingredients and is used to add interest and flavor to nearly any dish you can imagine.

Features and Benefits:
• 143-page cookbook
• Over 60 recipes with more than 30 varieties to try!
• Pesto Snapper Kabobs
• Savory Pesto Frittata
• Classic Basil Pesto
• Fennel Pesto
• Three Cheese Pesto
• Garlic Chive Pesto
• Zucchini Pesto Soup
• Linguine with Broccoli Pesto and Bacon
• Grilled Lemon Chicken with Bowties
• Pesto Vegetable Calzone
• Grilled Salmon with Lemon Basil Sauce
• And much more!