Basil ‘Sweet Italian’, Cilantro, Pickling Dill ‘Bouquet’, Italian Parsley, Sweet Marjoram (Origanum majorana), Greek Oregano (Origanum vulgare hirtum), Broadleaf Sage (Salvia officinalis), Summer Savory (Satureja hortensis), Winter Thyme (Thymus vulgaris), Tarragon (Artemisia dracunculus), Rosemary
from Bon Appétit, August 2004
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.
4 cups Fresh Basil leaves (from about 3 large bunches)
1/2 cup Olive oil
1/3 cup Pine nuts
2 Garlic cloves
1/4 cup Freshly grated Parmesan cheese
1/4 cup Freshly grated Pecorino Sardo or Parmesan cheese
1 tsp Coarse kosher salt
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.) Makes 1 cup.
from ‘A Celebration of Wellness’, 1992, James Levin, M.D. And Natalie Cederquist
Fresh and delightful. No need for oil in this fragrant and versatile sauce with a citrus bite.
1 cup Fresh Basil, packed leaves, chopped
½ cup Fresh squeezed lime juice
½ cup Pumpkin seeds, lightly toasted
1 Tbsp Garlic, chopped
½ tsp Sea Salt
Tear basil leaves and measure. Lightly toast pumpkin seeds (until they pop), put seeds into a blender and grind 30 seconds. Add the remainder ingredients, blend until smooth. You might have to stop the blender to scrape down the sides. Serving Suggestion: Spread on baguette or toast, or toss into pasta. Makes 1 ½ cups.