Pesto at its Best-O.

The five mother sauces play a major role in the food industry: (Béchamel, Espagnole, Hollandaise, tomato and veloute). Without these primary sauces, we wouldn’t be able to create secondary sauces. However, what do you think of a sauce that has health benefits, light in texture yet delicious; Pesto.

Pesto is simply an uncooked sauce blended up of basil, pine nuts, extra virgin olive oil, garlic and these hard cheeses (Parmesan or Pecorino). Pesto does not have to be made with just basil; oh no. It can be made with other ingredients. Arugula, Sundried Tomatoes, Kale, Roasted Pepper, the list goes on.

A popular question I get asked; “Can Vegetarians/Vegans have pesto?” If you’d answered no; you might want to think again.

Yes, pesto can be made to encounter Vegans and Vegetarians. you can make every type of pesto without cheese or you can use a vegetarian cheese; Bella Lodi. A black unpasteurized cheese that is lactose free and GMO-free; suitable for vegetarians.

Mix and match multiple types of pastas and meats and veggies to your pesto is the fun part. Whatever you choose, it will come out amazing. Whether it’s pancetta, zucchini, peas, beans, you name it. Spaghetti, Linguine, Penne, Tagliatelle; it fits the package.