| Pesto is one of the staple sauces of summer. It's delicious and quick, and a great way to use up any basil lingering in your fridge or growing riotously in your garden. But ever since I watched Samin Nosrat lovingly make pesto in Italy on Salt Fat Acid Heat, using Ligurian olive oil and fresh basil and, crucially, a mortar and pestle, I've been wondering if I'd been missing out on something. Read more... |
