Pesto: Sauce traditionally made with basil, garlic, olive oil, pine nuts and parmesan cheese; Italian.
Pesto is becoming more and more popular creeping on up there with tomato sauce and alfredo sauce as stuff people like on their pasta. Just put all the ingredients in a food processor and you will have an intensely green-colored concoction for pasta, pizza, sandwiches…
My experience with pesto is that I mostly taste garlic and olive oil with a little bit of basil in the background, so although pesto is mostly a whole bunch of basil, I associate its taste with garlic and you probably will too in most commercial versions of it. It definitely doesn’t taste like nuts, so if you don’t like them don’t be put off by their presence here.
So if you like garlic, pesto is wonderful! I like it as a spread on turkey sandwiches to make my life more exciting. You’ll see pesto mayo a lot of places too, but since there’s already so much oil in it, you can really just use it as-is.
Availability: Most major supermarkets have a least a couple brands of pesto with the pasta sauces if you look carefully enough. They come in pretty tiny jars, too. Just an FYI.
Recipe to try: Tuscan Pesto from Small Kitchen College. Recipe from ACTUAL Tuscany! As it says in the recipe, you can also use walnuts or almonds in place of pine nuts. Lots of people get creative adding tons of other ingredients too, but you gotta have your basic pesto to start!