Pesto Genovese, so it is called in Nortern Italy; which is traditionally served with the addition of boiled sliced potatoes in the dish.
Pesto is not only for pasta, you can combine it with mayo for a great dressing or spread. Pesto is also tasty when topped on grilled poultry and grilled seafood. Dab a little pesto on crusty sliced ciabatta for an app. The key tip when making pesto is to use the very best quality extra virgin olive oil you have and don't be shy with the freshly grated Parmigiano-Reggiano. My Pesto Recipe. I've added chick peas and boiled Yukon potatoes to pesto this recipe (in image) for a bit of summer variety.
