Food I'm Eating: Fresh Pesto (April 27, 2012)

Nothing beats fresh pesto. Just basil, garlic, pine nuts, and parmesan cheese, ground coarsely with olive oil--add more olive oil and salt to taste at the table. It'll be even better in a month or two, when I can make it from fresh basil grown in the garden. Great with a flavorful but delicate Italian white wine like Gavi or Soave, or Roero Arneis, a good Verdicchio, or so many others....