Add captionThe Pesto Cookbook: 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor
The great pesto blend of basil, garlic, olive oil, nuts, and Parmesan cheddar is a well known top choice, yet why stop at basil? Open the maximum capacity of pesto by bringing in with the general mish-mash different heavenly herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This differing assortment of plans for new pestos, glues, and purées takes motivation from societies past Italy, with universal enjoyments, for example, Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. Notwithstanding 49 pesto plans, 67 inventive plans for cooking with pesto flaunt how flexible these basic sauces can be.
About the Author
Olwen Woodier is the author of six cookbooks, including The Pesto Cookbook and The Apple Cookbook. She has written about food for 35 years, including articles for the New York Times, Gourmet, Woman’s Day, and Family Circle. She offers cooking classes at her home, Glenfiddich Farm, in Leesburg, Virginia.
I'm so pleased I bought this! It's clearly written by someone who has learned to experiment with seasonal bounty. The recipes look great and include interesting garden-harvested ingredients, some of which are things that grow in my area (bronze fennel!) that I hadn't found culinary uses for yet. I'm inspired!-Megan
This book opened my eyes to a world of creativity. I learned what I was doing wrong, a few tricks such as how to keep basil pesto from turning dark, how to use different nuts and seeds and the way to innovate on a basic recipe. My favorite so far is the red pepper and walnut purée. Yum! I also love that she includes recipes to use the pesto, and she has suggestions for vegans.-Zuma
Some great ideas for different pestos and ways to use them. Add pesto to a rotisserie chicken the second or third time you're serving it, and suddenly no one is bringing up that you're having chicken AGAIN. Perfect for summer cooking.-Shannon