Italian mayo? This well loved herby sauce from the Liguria region of northern Italy is almost like making a mayonnaise, minus the eggs, and is just as versatile. There are many riffs on the traditional pesto in the kitchen these days. You can use this basic recipe and add other herbs rather than basil or in combination with basil, such as mint and basil, or basil and cilantro, and have unexpected yet sensational outcomes that pair with with fresh vegetables and pastas.
If you are growing basil in your garden this summer, you probably have plenty of the pleasantly anise flavored herb to make enough pesto to share with neighbors, stock the freezer and still have enough for a couple of meals this week.
Here are some ideas on how to use your fresh pesto: stir into freshly cooked pasta, with a little extra parmesan cheese and olive oil, or add to a pasta salad. Slice tomatoes in half, top with pesto and a few Italian breadcrumbs and bake at 350 until browned and bubbly. Use pesto rather than tomato sauce as a base for your favorite pizza. Add pesto to yogurt or sour cream as a dip for a raw veggie plate.
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