From the classic pesto mixture of basil, pine nuts, garlic, olive oil, and Parmigiano-Reggiano to a Thai basil version with pistachios and lemon juice and other fresh herb sauces featuring rosemary, parsley, mint, and thyme, The Pesto Cookbook celebrates the versatility of these colourful, herby purees with 49 creative recipes, along with an additional 67 recipes for enjoying them. A wonderful book for gardeners, herb lovers, and everyone who appreciates the piquant flavours of herbs, garlic, and cheese, The Pesto Cookbook offers delicious recipes for using and preserving summer herbs and greens: basil, cilantro, mint, and parsley, as well as peppers, spinach, and arugula are all wonderful pesto ingredients. Readers will learn how to prepare 49 herb-based pureed sauces, plus gain the confidence to create new pesto combinations. Using the pestos to bring complex flavours to the dinner table is as much fun as blending the pestos: 67 recipes for meat entrees, pastas, eggs, vegetables, soups, pizzas, and more guarantee that the homemade pestos will never go to waste. AUTHOR: Olwen Woodier is the author of six cookbooks, including The Apple Cookbook. She has written about food for 35 years, including articles for the New York Times, Gourmet, Woman's Day, and Family Circle. SELLING POINTS: . 49 creative pesto combinations inspired by global flavours. Spanish romesco, French pistou, Mexican pipian, and North African harissa are just a few of the herb-and-nut-based condiments included in the book. . 67 additional recipes for cooking with pesto. Pesto provides the flavour hit that makes dishes shine, including pastas, grains, meat and poultry, seafood, veggies, salads, soups, sides, and even sweets. . Covers all the core techniques. Photography shows the basics of how to make pesto with a traditional mortar and pestle or with a food processor. Instructions for creating original recipes, as well as freezing and preserving instructions, are also featured. Full-colour; photographs throughout