Garlic Pesto
Garlic pesto, or pesto alla genovese, is an uncooked Italian sauce from Genoa made by pounding or blending fresh garlic, basil leaves, pine nuts, Parmesan cheese, and olive oil into a thick paste. It is traditionally made in a mortar and pestle - the name comes from the Italian verb pestare, meaning to pound - though a food processor is the common shortcut today. It is tossed with pasta and gnocchi, spread on bread or crostini, or used as a topping for grilled meats, fish, and vegetables. Regional variations swap in almonds or arugula for the pine nuts or basil; refrigerated under a layer of olive oil, it keeps about a week, or several months frozen.