Looking at pesto to create your own recipe.

The recipe(s) we are creating &/or referencing for Pesto includes:

Basil Leaves

Fresh leaves washed only just before use, and dried with the least amount of damage possible to the leaves. (damage to the leaves releases the oils which are an essential ingredient to the pesto. The freshest and most tender basils will yield the better pesto.

Garlic

Freshly dried garlic, cleaned of husks and preferably NOT crushed in a "garlic press."

Parsley

Adding a more intense "green" to the pesto, freshening the taste sensation and stretching the basil, just a bit.

Nut Meats

Traditionally pine nuts (seeds from a large species of pine trees, found in Northern Italy) or perhaps walnuts. Breaking from tradition, pestos to-day are often blended with almonds, cashews, pecans, pistachios, or sunflower seeds, alone or in combination.

Cheese(s)

Parmesan, or Parmesan Reggiano will be called for in most recipes. Pecorino or Pecorino Romano is often listed. You might have a favourite grated cheese that you prefer to use in your pesto. Other cheeses may be used. Fact is the better the cheese, the better the pesto.

Olive Oil

Olive oil, virgin olive oil, extra virgin olive oil..... once again, the better the ingredient, the better the pesto. The recommendation here is to use the best quality olive oil that you can rationalize for the pesto.

Sweet Peppers

Sweet red, orange or yellow bell peppers may be added to pesto. They will add sweetness and colour, so watch your colour and amount additions. Caution is suggested if considering green peppers. Personal preference is that green pepper is a coloured pepper that has not yet ripened. Given time green peppers will change colour.

Lemon

An idea from the Italian mother-in-law of this year's winner of the RBG Herb Harvest Festival Pesto contest. "Fresh squeezed juice or a bit of zest". This will decrease the "need" for salt while awakening many of the flavour sensations within the pesto. It is often easier to add a bit of juice than to get out the zester, avoid the pit, and have to throw our the rest of the lemon later

Mustard

Dry mustard, a personal addition which I often make, just to wake up whatever I have added it to. Avoid being over zealous with the mustard or you well get a mucky sensation.

Stock

Chicken or vegetable stock may be substituted for part (recommendations are for about 1/3 - 3/4 by volume) of the olive oil. This will lower the fat content of the pesto. Caution should be exercised with stocks - they are often laced with salt.

Pine nuts must be fresh. If they taste at all soapy, trash them. Some pestos call for toasted pine nuts, and this may be a matter of personal preference. If toasting pine nuts, use a low heat and short toasting time.

"Pesto" comes from the Italian Pestare, meaning to pound or grind. Though traditionalists still like to use a mortar and pestle, pesto can be made very quickly in a food processor. Those of you that are familiar with Jeff Smith, The Frugal Gourmet might find it interesting that he promotes that pesto be made in a blender, but not in a food processor.
The French have a very parallel food item, Pistou. Which, in the reference material available, even referenced the Italian Pesto and acknowledged the derivation for the name as having been rooted from Pesater.

Pistou: A condiment from Provence, made of fresh basil crushed with garlic and olive oil. The word (derived from the Italian Pestare, to pound) is also used for the vegetable and vermicelli soup to which it is added. The condiment, sometimes supplemented by parmesan cheese and tomatoes, is very similar to the Italian pesto, a specialty of Genoa used to season pasta and soups, which consists of a thick sauce made of olive oil, parmesan cheese, garlic and fresh basil.

Pesto: This is a classic Italian sauce, originally from Genoa, that is used for hot pasta and pasta salads, or for flavouring. The southern French equivalent, Pestou (made without pine nuts, is stirred into vegetable soups. To store pesto, put it in a glass jar and pour a thin layer of olive oil on top to seal it. Cover jar tightly and refrigerate. It will keep for at least a week. Pesto also freezes particularly well. without loss of flavour or colour.

• 1998 Fest Information and date for the 1998 Pesto & Salsa Fest
• Pictures Photos from the 1997 Fest
• Pictures More photos from the 1997 Salsa Fest
• Recipes Recipes from the 1997 Pesto & Salsa Fest