One of the most simple, delicious sauces is a classic pesto. Traditionally, pesto genovese, which is named after it’s originating home in Genoa, Italy, is a simple sauce made from nuts, cheese, garlic, basil, olive oil and salt. While pine nuts are usually the culprit of choice, many other nuts can be used to give a different flavor profile to this Italian staple.
In this post, I will show you how we transform the traditional pesto into three different options, each with their very own independent flavor but same simple technique or preparation.
Pesto Three Ways: Cashew, Pistachio and Almond.