A universal tradition making pestos, traditional and otherwise -- Beginning with basil basics -- Expanding into other herbs -- Using unusual ingredients -- Herbed oil pureĢes, mayonnaises, and vinaigrettes cooking with pestos -- Pastas and grains -- Meat and poultry -- Seafood dishes -- Vegetarian entrees -- Salads and soups -- Sides and snacks -- Sweet surprises.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.