From Publisher's weekly:
"Pesto, the Italian concoction of basil, olive oil, cheese, garlic and nuts, has become a summertime mainstay in America. Rankin has made pesto, named for the pestle in which it was traditionally prepared, into a genre.
First come 30 recipes for pesto variations using fresh mint, tarragon, savory, sage, cilantro, oregano, sorrel, resemary, thyme, even fennel seeds and garlic chives. There are also winter pestos that call for dried herbs. Rankin then applies these to her sauces to pasta and pizza, salads, stews, grilled fish and meats.
It's an inventive and tasteful collection."