The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil? Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be. Going way beyond traditional basil pesto, "The Pesto Cookbook" serves up a smorgasbord of fresh, easy sauces using a surprising range of ingredients and highlighting flavors from around the globe. Introduction 1 A Universal Tradition Part One: Making Pestos, Traditional and Beyond 2 The Basil Basics 3 Expanding the Herbal Palate 4 Pushing the Pesto Envelope 5 Herbed Oil Purées, Mayonnaises, and Vinaigrettes Part Two: Cooking with Pestos 6 Salads and Soups 7 Sides and Snacks 8 Pastas and Grains 9 Meat and Poultry 10 Seafood Dishes 11 Vegetarian Entrées 12 Sweet Surprises Acknowledgments Metric Conversions Index Go Beyond Basil! Liven up any dish with a versatile array of pestos, pastes, and purées showcasing fragrant herbs and timeless flavors from around the globe. From Parsley-Fennel Pistou and Ginger-Peanut Pesto to Tomatillo-Sunflower Salsa Verde and Sweet Pepper, Almond, and Chive Romanesco, learn how to create more than 30 simple and delicious puréed sauces using just a few fresh ingredients. An additional 75 recipes encourage you to incorporate pestos into every meal of the day - even dessert!