Whether you call it a sauce or condiment, pesto amps up the flavor of any pasta. With many patio herb plants waning, this recipe is a good way to make use of basil. Making pesto is easy and it adds so much flavor.
Here are my surefire tips for pesto success:
• Toast the garlic first (you can do it whole, peeled or unpeeled). If the garlic has a sharp bite, toasting mellows it.
• Walnuts or almonds can be used in place of pricey pine nuts if you like. But toast them first.
• A fruity or mild olive oil will give the pesto a nice flavor. Avoid olive oil with a strong, almost grassy taste because it can overpower the basil.
