Ah, pesto. Moderation flies out the window when it comes to that combo of basil, garlic, olive oil, pine nuts and Parmigiano-Reggiano. Bring it on. Throw a dollop on a baked potato, add another to a plate of fresh fettucine, dip a cracker in it, eat it by the spoonful. Blogger/photographer DeathByBokeh prefers his pesto
with grilled vegetables, and we second that motion. Or try Kitchen Daily
contributor Adeena Sussman's roasted-vegetable-and-tofu sandwich
(pesto slathering called for).
You can use more than one variety of basil to mix up the flavor, as in this Gourmet recipe
that uses Italian, bush and lemon basils. And if you're a true pesto fanatic, grow your own basil so you can put up batches of pesto and freeze it, bringing it out in February so that the taste of summer can once again blow your mind.
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