Pesto is a classic Italian recipe that originates from Genova. The combination of basil, pine nuts, parmesan, garlic and olive oil is found it most pesto recipes – with exception to the French version ‘pistou’ which is without pine nuts. In the end, it really comes down to how you like your pest – full of basil or more nutty with more pine nuts, etc. This is the basic version of pesto and I strongly encourage you to experiment with the recipe until you find the perfect balance for yourself.
Pest is often used in salads and pasta dishes, but I’ve also seen it used for chicken and in bread.