We have found MANY pesto recipes (see below).

A Little Bit About Pesto
From Wikipedia, the free online encyclopedia

Pesto is an Italian sauce, generally attributed to the Liguria region of Northern Italy, specifically the city of Genoa (pesto alla genovese), although at least one other well-known variant exists: pesto alla siciliana, a pesto from Sicily that replaces the basil of Genovese pesto with tomato. Pesto has been known, in various forms, since Roman times, and probably originated in North Africa. Pesto, usually sold in small jars, is commonly available in stores in green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a 'generic' brand.

Today the main conventional ingredients in pesto are: basil (Pra's Basil for the original pesto alla Genovese), garlic, salt, pine nuts, olive oil, and Parmigiano Reggiano cheese. The sauce did not originally contain basil, however. Instead, cheese and olive oil were the main constituents. It is commonly used on breads and pasta, though its use is not restricted to these; the sauce is highly versatile.

In commercial pesto, cashew nuts or walnuts are often used instead of pine nuts, as they are cheaper and have a similar texture. In addition, the Parmigiano is often replaced by cheaper varieties of cheese, such as Grana Padano or Parmesan cheese.

Other existing ingredient variations include: arugula (instead of basil), black olives, lemon rind, coriander or mushrooms. A German variety uses ramsons leaves instead of basil. In the 19th century, Genovese immigrants to South America brought pesto recipes with them. A Peruvian variety, known as "Tallarin Verde" (Lit. Green Noodles, from Italian tagliarini') is slightly creamier, uses spinach leaves and is served with potatoes and sirloin steak.

• 2 cups loosely packed fresh basil leaves
• 1/2 cup pine nuts
• 2 medium cloves garlic, peeled
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and ground black pepper to taste

2 cups loosely packed fresh basil leaves
1/2 cup pine nuts
2 medium cloves garlic, peeled
1/2 cup grated Parmesan cheese

With the machine running, slowly pour through the feed tube.

1/2 cup extra-virgin olive oil

If the sauce seems dry (it should be a thick paste), add a little more olive oil.

Season with:

Salt and ground black pepper to taste

Use immediately or store in a covered glass jar in the refrigeration for up to 2 weeks.

The Best Recipe
by the editors of Cook's Illustrated Magazine • 1999 • p 103
Serves 4

Basil usually darkens in homemade pesto, but you can boost the green color by adding the optional parsley. for sharper flavor, substitute 1 tablespoon finely grate Pecorino Romano cheese for 1 tablespoon of the Parmesan. Serve with long, thin pasta or a shape, like fusilli, that can trap bits of the pesto. pasta with pesto can be served immediately or allowed to cool and eaten at room temperature.

• 3 medium garlic cloves, threaded on a skewer
• 1/4 cup pine nuts, walnuts or almonds
• 2 cups packed fresh basil leaves
• 2 tablespoons fresh parsley leaves (optional)
• 7 tablespoons extra-virgin olive oil
• Salt
• 1/4 cup finely grated Parmesan cheese
• 1 pound pasta (see note above)

1. Bring 4 quarts of water to a boil in a large pot. Lower skewered garlic into water; boil for 45 seconds. Immediately run garlic under cold water. Remove from skewer; peel and mince. Keep water on stove for cooking pasta.
2. Meanwhile, toast nuts in small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
3. Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.
4. Place all ingredients except cheese in work bowl of food processor; process until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl, stir in cheese, and add salt to taste. (Cover surface of pesto with sheet of plastic wrap or thin film of oil and refrigerate for up to 5 days.)
5. Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserving 1/2 cup cooking water, drain pasta and return it to pot. Stir 1/4 cup pasta cooking water into pesto. toss pasta with thinned pesto, adding remaining reserved cooking water as needed. Serve immediately, or let cool to room temperature.

Variations:

Pasta with Mint Pesto
Follow recipe for Pasta with Pesto Sauce, replacing basil with equal amount of mint leaves and omitting parsley.

Pasta with Arugula Pesto
Follow recipe for Pasta with Pesto Sauce, replacing basil with 1 cup packed fresh arugula leaves and increasing parsley to 1 cup packed. Reduce Parmesan to 2 tablespoons and add 1/3 cup ricotta cheese at same time as parmesan.

• 3 large garlic cloves
• 1/2 cup pine nuts
  2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups loosely packed fresh basil
• 2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

• Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.

• 1 small garlic clove
• 1/4 cup pine nuts
• 1 cup fresh basil
• 1/4 teaspoon salt
• 1/3 cup extra-virgin olive oil

With motor running, drop garlic into a food processor and finely chop. Stop motor and add pine nuts, basil, and salt, then process until chopped. With motor running, add oil, processing until incorporated. Transfer pesto to a small bowl and cover surface with plastic wrap. Chill until ready to use.

Makes about 1/2 cup (enough for a 9-inch tart).

• 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 teaspoon coarse kosher salt

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.

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 about 1 cup.

• 2 cups firmly packed fresh basil leaves
• 3/4 cup grated Parmesan cheese
• 3/4 cup olive or vegetable oil
• 3 cloves garlic
• 1/4 cup pine nuts

This is three recipes in one, and all are equally as good! Keep pesto on hand to toss with pasta, spread on sandwiches, mix into salads or to top hot meats or vegetables.

1. Place all ingredients in blender or food processor.
2. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

•  4 cups basil leaves, well packed
•  4 cloves garlic, lightly crushed and peeled
•  1 cup pine nuts or walnuts (or a combination of the two)
• 1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
• 1-1/2 cups extra-virgin olive oil
• salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.

Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto. Some people prefer to toast their pine nuts. Using walnuts yields a more woodsy flavor. The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner).

• 1/2 lb. dried imported Italian lasagna
• 1 cup pesto (see above)
• 16 oz. fresh ricotta cheese, let stand to room temperature
• 1/2 cup plain non-fat yogurt
• 6 medium or 8 small zucchini
• 1 28-oz. can imported Italian crushed tomatoes
• 3 cloves garlic, peeled and chopped
• 2 tbs. olive oil
• salt
• pepper
• freshly grated Parmigiano-Reggiano cheese
• 8-10 fresh basil leaves, cut into julienne

Saute garlic in olive oil in lidded sauce pan until garlic is pale gold. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.

Cook lasagna according to package directions. Rinse in cold water. Drain on towels.

Blanch zucchini in abundant salted boiling water for 6 to 8 minutes (according to size of zucchini). Rinse under cold water. Slice lengthwise in 1/4 in. strips.

Combine pesto, ricotta and yogurt and blend until smooth.

Take a 9 in. x 13 in. glass baking dish and spread a small amount of tomato sauce over the bottom. Place a layer of lasagna noodles next, then spread 1/2 pesto-ricotta mixture over the noodles. Next, make a layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Spread the remaining pesto-ricotta mixture over the noodles, then make another layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Top with tomato sauce. Sprinkle with grated cheese. Cover with aluminum foil and bake at 400 degrees for 20 minutes. Remove foil and return to oven until golden brown on top (about 5-10 minutes). Let stand 10 minutes before serving. Serve with remaining tomato sauce. Garnish with additional grated cheese and julienned basil leaves. Serves 8 to 10.

Sims Brannon, Los Angeles

The thought of the basil plant and its potential at the height of summer overjoys me!

Pesto commonly uses basil but parsley and other greens can also be used. Bottled pesto can be bought from groceries nowadays, it is easy to make and fresh is still best.

My first forays into pesto-making, I used a stone mortar and pestle and then compared the results with those made in a food processor. The mortar and pestle pesto keeps its colour longer. I also prefer its texture. Taste-wise, they're almost the same. I would love to make pesto with a mortar and pestle each time but a food processor is not exactly a betrayal. Hehe!

3-4 cloves garlic, peeled
1. 3 large sprigs basil, approx 2 cups leaves
2. 1 oz (25 grams) pine nuts, approx 1/4 cup
3. 1 oz (25 grams) Parmesan cheese, grated
4. 1 oz (25 ml) virgin olive oil, approx 1/8 cup
5. freshly ground black pepper

Place small amounts of the garlic, pine nuts and basil in the mortar. Pound with the pestle to desired consistency. Take out and mix in the cheese. Blend the olive oil and season with the pepper. Adjust according to taste.

Method 2 (food processor): Using a mortar and pestle, crush garlic. I prefer to have my garlic pounded for a finer texture and maximum flavour but it can be put straight in the food processor. Place the garlic in the food processor, along with the basil and pine nuts, and blend until uniform in texture. Gradually pour in the olive oil and blend. Add the cheese and blend again. Season with black pepper.

Your kitchen is guaranteed to be fragrant and your mouth will water!

I have, over the years, attempted to grow cilantro several times. Each time the plants bolted before I got much use out of them. This year I planted a bunch of seed in October, when the scorching Sacramento summer weather cooled down, and the plants have been thriving for months. As the cilantro gets more mature, the stems thicken and the leaves get much bigger, signaling "pre-bolt" and a good time to make cilantro pesto. Unlike basil pesto, this pesto requires no Parmesan or garlic. The complementary flavors are red onion and serrano chile instead. Also, almonds are used instead of pine nuts. Almonds seem to enhance the flavor of the cilantro, rather than compete with it. Use with pasta, as a filling, or with chicken in tacos. Some of this batch got mixed in with some cottage cheese for a delicious tortilla chip dip.

• 2 cups, packed, of cilantro, large stems removed
• 1/2 cup blanched almonds
• 1/4 cup chopped red onion
• 1/2 teaspoon chopped and seeded serrano chile
• 1/2 teaspoon Kosher salt
• 1/4 cup olive oil

Directions:

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.

Add more oil as needed for your use.

Makes about 1 cup.

Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.

Give your everyday meals a gourmet feel with pesto . Pesto is a combination of fragrant basil leaves, hearty garlic, tangy Parmesan cheese, rich olive oil, and delicate pine nuts or walnuts, pureed to a delectable, thick sauce. Pesto has its origins in Liguria, Italy, where people have been making it for hundreds of years with the brilliant green basil that grows wild on the hillsides. The popularity of pesto has spread like crazy as people across the world have come to love its heady aroma and its bold, satisfying flavor.

Pasta Loves Pesto
Pesto's most popular use, and the way you're probably the most familiar with it, is as a pasta sauce. You can make a quick, easy and delicious meal by tossing some pesto with hot pasta and some sautéed veggies and perhaps some diced leftover meat. Pesto has a very concentrated flavor, so you should use it more sparingly than you would other pasta sauces or it will overpower the flavor of your meal. When using pesto as a pasta sauce, do as the Italians do: before draining the pasta, dip a cupful of the cooking water out of the pot. Blend the water with some pesto a little at a time until the sauce is smooth and creamy. The starch in the water will give the sauce a silky consistency and will make it easier for the sauce to evenly coat and cling to each and every piece of pasta.

Pesto Adds a Punch to Every Meal
Ready-made pesto is available from your local grocery store in shelf-stable jars, in the freezer section, or fresh from the refrigerator case, and it's great for a lot more than just pasta sauce. Here are some other fantastic and easy ways that pesto can make your meals rise above the ordinary. Use Pesto:

• As a sauce or coating for fish, chicken, beef, pork or lamb
• On pizza in place of or in addition to the red sauce
• Mixed with cream sauce or Alfredo sauce and served on fresh ravioli
• As a sandwich spread or burger topping
• Tossed with cooked vegetables
• Mixed with sour cream as a delightful dipping sauce or baked potato topping
• Spread on bread and broiled for a deluxe alternative to plain ol' garlic bread
• Mixed into mashed potatoes
• Stirred into risotto
• Layered in lasagna
• Dolloped on soup
• Spread on crostini and topped with chopped tomatoes, smoked salmon, roasted red peppers or goat cheese for a fabulous and easy appetizer Whisked into scrambled eggs or folded into omelets
• In pasta salads
• In potato salads
• In salad dressing
• Mixed with cream cheese and spread on a bagel

Pesto Pointers
The fresh basil that goes into pesto is very delicate. It will turn brown if it gets very hot or if it's exposed to air for long periods of time. This means that you shouldn't boil or microwave your pesto if you want it to remain a beautiful, brilliant green color. When mixing it with pasta, potatoes, risotto and the like, stir in the pesto at the last minute, just before serving. You can store an opened container of pesto for a week in the refrigerator; keep it looking fresh and green by blocking out the oxygen. Do this by covering the top with a layer of olive oil or by laying a sheet of plastic wrap directly onto the surface of the pesto.

If you want to preserve your pesto for more than a week, remember that it freezes beautifully. One clever way to freeze pesto in manageable portion sizes is to spoon it into an ice cube tray, wait until it freezes solid, and then transfer it to a heavy, freezer-proof plastic bag. Thaw frozen pesto in the refrigerator or in the microwave on medium power just until room-temperature.

Whether you choose to make your own or take advantage of the convenience of storebought pesto, see what it can do for your meals! We think your family will be saying, "More pesto please!" Here are some recipes to increase your pesto power!

• 3 cloves garlic
• 2 cups fresh basil leaves
• 3 tablespoons pine nuts (pignolia)
• 1 dash salt and pepper
• 1/2 cup extra virgin olive oil
• 1/2 cup Parmesan cheese grated

Directions:

http://www.reluctantgourmet.com/pestosauce.htm

PREP WORK
Not to much prep for this simple but flavorful recipe. Start by peeling and chopping the garlic. Then wash, dry and remove the stems from the fresh basil. If you are grating your own cheese and I highly recommend doing it yourself, now's the time to get it grated.

HOW TO MAKE AT HOME
The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency.

As much as I enjoy trying traditional methods, I usually don't have the time or energy to bruise basil leaves so I reach for my food processor and puree a batch in a matter of minutes. If you don’t have a food processor, you can also use a blender. Here's how I make my pesto sauce.

Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.

You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.

Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer. Enjoy, RG

Making pesto is not a lot of work and the intense flavor and enjoyment of making your own may keep you from buying supermarket pesto in a jar for a while.

• 2 tb Pine nuts; toasted
• 2 lg Cloves garlic
• 2 3/4 c  Fresh basil leaves
• 2 tb Grated fresh Parmesan cheese
• 2 ts Lemon juice
• 3 tb Extra virgin olive oil

Directions:

Drop pine nuts and garlic through food chute with food processor on and process until minced. Add basil, cheese and lemon juice; process until finely minced.

With processor on, slowly pour oil through food chute; process until well blended.

Spoon into a ziploc bag and store in refrigerator.

Makes 1 cup.

Directions:

Here it is, the ultimate in pesto recipes, the world expert's final word in pesto making! PESTO, THE RECIPE

Place 2 large cloves of garlic in the bottom of a blender or food processor. Add 3 cups very firmly packed fresh basil leaves, 2 tablespoons grated Parmesan cheese, and 1 cup olive oil.

Grind for 10 seconds. Add 1/2 cup pine nuts. Grind for 8 to 10 seconds longer. The sauce should contain small pieces of leaves, and thenuts should be just broken up, not pulverized. Remember that pesto was traditionally made by hand, and you don't want modern appliances to give it a baby-food consistency.

• 2 cups - chopped fresh basil leaves
• 1 cup - chopped flat leaf parsley
• 1/4 cup - toasted breadcrumbs
• 2 cloves - minced garlic
• 3 Tbsp - light miso [paste]
• 1/4 to 1/3 cup - water

Directions:

In food processor, combine everything except water. Pulse till finely minced. With machine running, slowly add water until reaches desired consistency.

According to VT, serves 6

• 1 cup firmly packed and dried basil (1/2 bunch from Molly Stones)
• salt
• 3 tbsp freshly grated parmesan
• 2 tbsp freshly grated romano
• 3 tbsp pine nuts
• 2 cloves garlic
• 1/2 cup extra virg olive oil
• 1 1/2 pasta

Directions:

Blend basil, salt (about 1/2 tsp salt)  process a few secs til chopped.  Add cheese, pine nuts, garlic, & oil.  Process til smooth, leave in blender.

Cook pasta til al dente. Add 1tbsp pasta water, process just to blend.  Combine, and serve.

Note: it took about 20 minutes to wash and de-leaf the basil onto a paper towel.  Dried the leaves in colander on the floor in front of the fan for an hour or so.

• 2 cups extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano Reggiano
• 1/4 cup pine nuts
• 1 teaspoon unsalted butter, room temperature
• 2 bunches basil, leaves only, well washed and dried
• Coarse salt and freshly ground pepper

In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.

• About 1 1/2 cups tightly packed small basil leaves
• 1/2 to 1 clove garlic, peeled
• 3 1/2 tablespoons pine nuts
• 1/4 cup (50 ml) olive oil
• 2 tablespoons freshly grated Parmigiano-Reggiano or half Pecorino Sardo and half Parmigiano-Reggiano
• Salt (rock salt if using a mortar and pestle)
• 1 heaping tablespoon prescinsêua (Optional: You may substitute a mixture of 80 to 90 percent ricotta and 10 to 20 percent yogurt.)

NOTE: If you are planning to store pesto for any length of time, do not add the cheeses or garlic, since these ingredients slowly ferment; instead, add them just before using the sauce. To store pesto, place it in a glass jar or earthenware container -- never use metal or plastic containers or utensils. Cover the surface of the pesto with a thin film of olive oil to prevent oxidation and discoloration and seal tightly. Pesto can be kept in the refrigerator for several weeks if the garlic and cheese have not been added, or it can be frozen for several months.