Pesto is a gooey, thick, grey-green Genoese sauce composed of basil, olive oil, garlic, pine nuts and cheese whose name comes from pestâ, the Genoese word for "pounded." Its strong flavor can pleasantly mask (or crush) the mild flavors of accompanyments like pasta, chicken, salmon and poached eggs. Pesto is easy to make in a food processor,even though Genoans recommend using a mortar and pestle. It's well-suited for summer, when fresh basil is almost as ubiquitous as zucchini.
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Starting Sunday, September 8, 2019, you can listen to The Food Guys at 9:53am on Sundays.
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(Broadcast: "The Food Guys," 9/1/19. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)