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	Comments on: Pesto is not necessarily what you think it is&#8230;
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Basil? Yes (well at least if you live in northern Italy, in the south it&#8217;s more likely yours would be tomato-dominant). Oil? Yes. Garlic? Yes.
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Butter?? Yes! Butter has been and still is an ingredient of some pesto. 
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Cheese? Hmm, maybe, in more recent history. Nuts? Again, perhaps in the post-industrial era.
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And pesto&#8217;s not always been a pasta-only condiment. Historically, the job of green pesto was a general condiment and it was most often stirred into soup.
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I&#8217;ll post some more surprising details of what pesto has been and is in my story today (and save in my local food highlight).
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Meantime, here&#8217;s my traditional pesto. Basil from the garden, olive oil, garlic and salt. I didn&#8217;t happen to have any cheese or nuts and I could see my basil was bolting. It&#8217;s delicious &#8211; I love to eat it on fried eggs.
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Do you make pesto? Have you tried without cheese and nuts? Have you found not pasta-ways to allow it to express its deliciousness?! I&#8217;d love to hear!	</title>
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