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pestos

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Mustards, spreads, pestos… but don’t just think savory; sweet is really nice, especially when paired with cheeses.

From Washington Times Jul. 18, 2023

In addition to drinkables, Cunningham makes pestos of basil or arugula, as well as herb blends that she freezes into ice cubes and adds to dishes all year.

From Seattle Times Jun. 29, 2022

It's also important to note that some Genoese pestos call for Parmigiano Reggiano, while Trapense sometimes has Pecorino, which is markedly sharper and can sometimes even have a subtly astringent bite.

From Salon Sep. 21, 2021

Salads, pestos, dishes incorporating fresh tomatoes and cooked clams.

From New York Times May 21, 2020

Pound in shallots or fennel seed or chiles at will, as you might when DIYing herby salsas and pestos.

From Slate Apr. 17, 2018

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