Pesto can be a persnickety thing, especially among purists (please pardon the puns!) But cookbook author Erica Demane, who penned The Southern Flavors of Italy says it need not be. Erica told
Tonia's Kitchen the pesto most Americans are familiar with comes from the Genoa area of Italy and contains pine nuts. Her version has both basil and almonds, along with fresh mint and tomato. The result, it tastes a little fresher. Erica told Tonia she adds garlic, olive oil and salt to the mix as well, but not cheese. It turns out to be a great sauce for grilled fish, especially swordfish.
