| The word "Pesto" comes from the Genoese word "pestâ", which means to pound or crush. Pesto is traditionally made with basil, pine nuts, garlic, olive oil and parmesan cheese. However, there are a million types and varieties of "pesto", seeing as the root of the word is a verb and not a noun. It's not really locked into any "one" ingredient. That said, most pestos I've seen tend to be some kind of ingredient, blended with nuts, cheese and oil.|
Following that general pattern, you can take something like parsley and blend it with asiago and walnuts. This gives you ... Parsley pesto! I've seen all kinds, from olive pestos, to artichoke pestos, spicy arugula, chilies, etc. This one is for sun-dried tomatoes. It's phenomenally delicious and a little goes a long way.
It's also something I often see as a "base". I will often throw some fresh basil into it, when I'm using it for something. Tossing it with some cream makes AN AMAZING sun-dried tomato pesto cream. Adding a little oil to it, thinning it out a bit is wonderful for things like baked zucchini fries. It would be divine in a wrap, a crepe or tossed with zoodles!
It's quick and easy to make, versatile, lasts for a really long time and it's totally sweet, with a little chew and a touch of acid, otherwise known as ... yum.