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The Pesto Cookbook: 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor
The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil? Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be.
383 pages, Kindle Edition
Published April 17, 2018
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143 people want to read
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Displaying 1 - 30 of 56 reviews
December 6, 2017
I may have squealed with delight when I was approved to review an ARC of The Pesto Cookbook! I have a few food obsessions, and pesto is most definitely one of them. Just a touch of the green stuff can make any dish more flavorful and interesting.
That said, this book goes well beyond the green stuff as you can see on the cover. The variety of recipes offered was impressive. Different herbs to use in pesto, different cheeses, aiolis, dressings, and on to entrees that incorporate all the unique pesto within the recipes. Spectacular photos were available throughout. The author also incorporated cooking tips. This book is much more well-rounded than it may appear by the title.
Reading this was just the push I needed to get an AeroGarden this winter. The author covers this topic in a user-friendly way. I don't want to be without basil, so I should probably invest the time.
Overall, this is like a pesto recipe encyclopedia. 😋 I will be making several of the recipes, and as with all my cookbook reviews, I will update once I have tried a few.
Thanks to Olwen Woodier, Storey Publishing, and Netgalley, for the opportunity to read an early copy of this yummy book.
That said, this book goes well beyond the green stuff as you can see on the cover. The variety of recipes offered was impressive. Different herbs to use in pesto, different cheeses, aiolis, dressings, and on to entrees that incorporate all the unique pesto within the recipes. Spectacular photos were available throughout. The author also incorporated cooking tips. This book is much more well-rounded than it may appear by the title.
Reading this was just the push I needed to get an AeroGarden this winter. The author covers this topic in a user-friendly way. I don't want to be without basil, so I should probably invest the time.
Overall, this is like a pesto recipe encyclopedia. 😋 I will be making several of the recipes, and as with all my cookbook reviews, I will update once I have tried a few.
Thanks to Olwen Woodier, Storey Publishing, and Netgalley, for the opportunity to read an early copy of this yummy book.
April 14, 2018
So...little known factoid about me...I LOVE all things PESTO. I know, weird, right? I would throw pesto into everything I cook if I thought my family wouldn't mutiny (lol). So when I saw this cookbook up for review on NetGalley, I just had to request it.This turned out to be a really great little cookbook. It is separated into twelve different chapters (including an introduction)...
~MAKING PESTOS, TRADITIONAL AND BEYOND~
-- A UNIVERSAL TRADITION
-- THE BASIL BASICS
-- EXPANDING THE HERBAL PALATE
-- PUSHING THE PESTO ENVELOPE
-- HERBED OIL PURÉES, MAYONNAISES & VINAIGRETTES
~COOKING WITH PESTOS~
-- SALADS AND SOUPS
-- SIDES AND SNACKS
-- PASTAS AND GRAINS
-- MEAT AND POULTRY
-- SEAFOOD DISHES
-- VEGETARIAN ENTREES
-- SWEET SURPRISES
Each chapter includes little bits of information and history. The recipes are well laid out and easy to follow. The graphics and photos make it a visual pleasure to browse through as well.
~HERE ARE JUST A FEW OF THE RECIPES YOU WILL FIND WITHIN~
-- CLASSIC GENOVESE PESTO
-- SPICY TOMATO SUMMER PESTO
-- BRAZILIAN TEMPERO PURÉE
-- GINGER-PEANUT PESTO
-- GOAT CHEESE, YOGURT, AND LEMON PESTO
-- FRESH GREEN HARISSA
-- GREEN MAYONNAISE
-- SPRING GREENS WITH SNAP PEAS, ASPARAGUS, AND MANGOS
-- ZUCCHINI FRITTERS
-- SPAETZLE
-- SPICY BEEF BURGERS
-- GROUND LAMB KABOBS
-- TUNA BURGERS WITH AIOLI
-- SAVORY SUPPER WAFFLES
-- COCONUT CITRUS COOKIES
So as you can see this one is jammed packed with good recipes. Not only for pestos, but mains, sides, and even desserts! This one definitely gets two thumbs up from yours truly.
April 13, 2018
I began to salivate as the long list of possible ingredients for pesto were listed on the first few introductory pages: mentally checking how many I had currently in the kitchen or garden; which I could get hold of in the shops now; which I will or should have in the garden later in the year (cue new planting regimes!), and which I may never get hold of (luckily not too many of those).
Next comes a whirlwind tour of classic pestos from around the world, starting with the well-known Pesto Genovese, dipping into France for pistou, Spain for romesco, South America for tempero, and chimichurri amongst others, Asia, … More salivating.
Then onto a more detailed list of the varieties of basic ingredients, and suggestions on how to prepare them (e.g. toasting nuts), and some comments on equipment. I did appreciate that the author mainly used a food processor, rather than the more cumbersome and time-consuming mortar and pestle. That all took me up to page 19 – by which time I had decided that I had to have a hard copy of this book – the free electronic ARC just was not going to be enough. This is before I had even gotten to the recipes!
As you might expect, the various pesto recipes come first – with suggestions on how to use them. The instructions are dead easy – generally: put everything in the food processor/blender and whizz. The lists of ingredients are seldom fixed – there are always ideas of substitutes or variations on the theme, most will suit vegetarians (many are vegan) as well as omnivores. My favourites here were the ‘Sundried tomato and Almond pesto’ (used as a pizza base, and on roasted mushrooms and aubergines), the ‘Anchovy-Basil Pesto’ (used on rigatoni, and on cooked chicken) and the ‘Spicy Tomato Summer Pesto’ (used on chickpeas and on pasta)
Following on from the pestos are short sections on herbed oils, mayonnaises and vinaigrettes (I highly recommend the ‘Mint, Miso and Shallot Vinaigrette’ which we used on salads, and on boiled potatoes).
In the Cooking with Pesto section there are recipes for salads (loved the ‘Fennel, Radish, Asian Pear and Radicchio’) and soups; sides & snacks (‘Zucchini Fritters’ tonight); pastas and grains; meat and poultry (the ‘Chicken Thighs with Peanut-Sesame Pesto’ and the ‘Leg of Lamb with Rosemary Pesto’ were both outstanding); seafood (‘Baked salmon with Pesto and Coconut Sauce’ and the ‘Shrimp with Ginger-Peanut Pesto’ were excellent); vegetarian entrees; and sweets. Basically, there was not a single recipe that I did not want to try. Once my garden is in full production mode (husband just sent out with a list of necessary seeds to buy), there will be no stopping me. The only potential problem I can see, is not having enough small pottles to freeze the excess pestos in – or room for all the pottles in the freezer!
The book has many beautiful photographs of the ingredients, particularly of the herbs, used in creating pestos, of the completed pestos, and of some of the main courses – but the herb photos are the real stars.
All the measurements are given in imperial measures, but luckily most in fractions of cups, so the ratios are easy to calculate. There is a US to metric measures conversion chart at the end of the book.
All round this is a really outstanding book that can be used as a marvellous springboard into a wealth of pesto / sauce / oils … recipes that will keep you busy and fed for life. I fully recommend it, and can hardly wait until my hard copy arrives.
I received this copy from the publisher via NetGalley in exchange for an honest review
Next comes a whirlwind tour of classic pestos from around the world, starting with the well-known Pesto Genovese, dipping into France for pistou, Spain for romesco, South America for tempero, and chimichurri amongst others, Asia, … More salivating.
Then onto a more detailed list of the varieties of basic ingredients, and suggestions on how to prepare them (e.g. toasting nuts), and some comments on equipment. I did appreciate that the author mainly used a food processor, rather than the more cumbersome and time-consuming mortar and pestle. That all took me up to page 19 – by which time I had decided that I had to have a hard copy of this book – the free electronic ARC just was not going to be enough. This is before I had even gotten to the recipes!
As you might expect, the various pesto recipes come first – with suggestions on how to use them. The instructions are dead easy – generally: put everything in the food processor/blender and whizz. The lists of ingredients are seldom fixed – there are always ideas of substitutes or variations on the theme, most will suit vegetarians (many are vegan) as well as omnivores. My favourites here were the ‘Sundried tomato and Almond pesto’ (used as a pizza base, and on roasted mushrooms and aubergines), the ‘Anchovy-Basil Pesto’ (used on rigatoni, and on cooked chicken) and the ‘Spicy Tomato Summer Pesto’ (used on chickpeas and on pasta)
Following on from the pestos are short sections on herbed oils, mayonnaises and vinaigrettes (I highly recommend the ‘Mint, Miso and Shallot Vinaigrette’ which we used on salads, and on boiled potatoes).
In the Cooking with Pesto section there are recipes for salads (loved the ‘Fennel, Radish, Asian Pear and Radicchio’) and soups; sides & snacks (‘Zucchini Fritters’ tonight); pastas and grains; meat and poultry (the ‘Chicken Thighs with Peanut-Sesame Pesto’ and the ‘Leg of Lamb with Rosemary Pesto’ were both outstanding); seafood (‘Baked salmon with Pesto and Coconut Sauce’ and the ‘Shrimp with Ginger-Peanut Pesto’ were excellent); vegetarian entrees; and sweets. Basically, there was not a single recipe that I did not want to try. Once my garden is in full production mode (husband just sent out with a list of necessary seeds to buy), there will be no stopping me. The only potential problem I can see, is not having enough small pottles to freeze the excess pestos in – or room for all the pottles in the freezer!
The book has many beautiful photographs of the ingredients, particularly of the herbs, used in creating pestos, of the completed pestos, and of some of the main courses – but the herb photos are the real stars.
All the measurements are given in imperial measures, but luckily most in fractions of cups, so the ratios are easy to calculate. There is a US to metric measures conversion chart at the end of the book.
All round this is a really outstanding book that can be used as a marvellous springboard into a wealth of pesto / sauce / oils … recipes that will keep you busy and fed for life. I fully recommend it, and can hardly wait until my hard copy arrives.
I received this copy from the publisher via NetGalley in exchange for an honest review
January 7, 2018
Nicely done book, offering a lot more than the well known basil based pesto.
Its a nice mixture of historical facts and stories, and recipes for simple pestos, to different versions stepping away from the typical herb pestos and recipes to eat them in.
I think its wonderful how the author doesn't just offer recipes but also suggests to find your own personal pestos, that you shouldn't just stick to recipes but just try things out and make your own versions.
The pictures are stunning as well!
This book is defiantly beautiful and shows a LOT of love for its subject and lovingly pushes that on the reader.
If you want to try something new in the pesto world, defiantly give this book a try!
*Thanks to NetGalley, the publishers and the author for providing me with a e-copy of this book in exchange for a free and honest review*
Its a nice mixture of historical facts and stories, and recipes for simple pestos, to different versions stepping away from the typical herb pestos and recipes to eat them in.
I think its wonderful how the author doesn't just offer recipes but also suggests to find your own personal pestos, that you shouldn't just stick to recipes but just try things out and make your own versions.
The pictures are stunning as well!
This book is defiantly beautiful and shows a LOT of love for its subject and lovingly pushes that on the reader.
If you want to try something new in the pesto world, defiantly give this book a try!
*Thanks to NetGalley, the publishers and the author for providing me with a e-copy of this book in exchange for a free and honest review*
June 8, 2018
19/52 books read in 2018.
Provided by NetGalley in exchange for an honest review.
This is absolutely a great cookbook!
I had no clue that there were this many different pesto recipes (to be honest I still believed that they only had pesto in Italy, oops).
At first, the sheer amount of recipes made me a little anxious. I only knew 2 ways to cook with pesto and I couldn't imagine that I would have a use for each of these new varieties. Thankfully the second half of the book is filled with recipes and all of those look absolutely delicious!
This is definitely a NetGalley find that I want on my cook bookshelf!
Provided by NetGalley in exchange for an honest review.
This is absolutely a great cookbook!
I had no clue that there were this many different pesto recipes (to be honest I still believed that they only had pesto in Italy, oops).
At first, the sheer amount of recipes made me a little anxious. I only knew 2 ways to cook with pesto and I couldn't imagine that I would have a use for each of these new varieties. Thankfully the second half of the book is filled with recipes and all of those look absolutely delicious!
This is definitely a NetGalley find that I want on my cook bookshelf!
June 7, 2021
Gorgeous cookbook, and even more gorgeous food! I never thought I'd end up making my own pesto or pasta, but (having been demystified and inspired) here I am. I've made the Thai Basil Pesto, Spicy Tomato Summer Pesto, and Sundried Tomato and Almond Pesto. These have gone into the Asparagus and Spinach Quiche, and onto my own Gnocchi. Yes, I actually made gnocchi, and it wasn't a complete disaster! :-)
Next up: Ginger-Peanut Pesto. Sounds divine!
Highly recommended.
Next up: Ginger-Peanut Pesto. Sounds divine!
Highly recommended.
April 17, 2018
GNab I love pesto sauce and never realised that there were so many uses for it. Theses recipes are the best and have made me want to explore more and come up with some of my own. I loved the history behind pesto which made this more than another cookery book.
My daughter and I love cilantro, and my husband hates it. For years we have made cilantro pesto, frozen it in ice cube trays, and add a cube to our mexican food without turning Jerry off of our favorite foods. I see I will have to start labeling my ziplock bags of green cubes in the freezer!
pub date April 17, 2018
My daughter and I love cilantro, and my husband hates it. For years we have made cilantro pesto, frozen it in ice cube trays, and add a cube to our mexican food without turning Jerry off of our favorite foods. I see I will have to start labeling my ziplock bags of green cubes in the freezer!
pub date April 17, 2018
June 5, 2018
So many good ideas and pretty pictures! Who knew rosemary and dijon mustard go well together? Going to start keeping walnuts on hand so we can make rosemary pesto anytime we need a quick dinner - and trim our 3 foot tall rosemary bush at the same time.
We've also made the ricotta and spring greens pesto which came out great. One of the things I like best about this cookbook is that the recipes aren't hard and fast - this one, for example, just calls for a mix of basil, cilantro, and baby greens, whichever you have available. I got this out from the library but I'm thinking of buying a copy so we have it around as different herbs come into season.
We've also made the ricotta and spring greens pesto which came out great. One of the things I like best about this cookbook is that the recipes aren't hard and fast - this one, for example, just calls for a mix of basil, cilantro, and baby greens, whichever you have available. I got this out from the library but I'm thinking of buying a copy so we have it around as different herbs come into season.
October 20, 2017
I loved this book! The historical bit at the start was very interesting. A lot of the recipes are very appealing to me and I'll try them at home. There are so many possible combinations - the author also'gives you tips on creating your own.
Thank you to NetGalley for a free copy in exchange for an honest review.
Thank you to NetGalley for a free copy in exchange for an honest review.
May 7, 2023
I don’t consider most of these recipes to be pestos, but there are good recipes to try as well.
October 15, 2018
So you think there can't be a whole book on pesto? This book has dozens of appealing recipes for different "pestos" using various types of basil as well as cilantro and other herbs plus all kids of accompaniments. Many recipes are as easy as "throw this in the food processor and blend. Then throw these in."
Highly recommended for cooks at all levels.
Highly recommended for cooks at all levels.
March 25, 2019
Thank you Net Galley and Storey Publishing, LLC for a copy of The Pesto Cookbook by Olwen Woodier. I have always enjoyed traditional pesto and liked learning new combinations of ingredients to make new pesto flavors. The recipes were pretty easy to follow, mostly just throw everything in a food processor and process until smooth, but there were some hard to find ingredients included, like perilla. The cookbook had great pictures, which always make a cookbook better, but often the picture was located nowhere near the recipe (page numbers were given, but I like to read the recipe and see it at the same time).
The book has a really cute introduction and then discusses the tradition of pesto and how it varies around the world. There are four chapters on making pesto and other herb purees, and then seven chapters on different recipes that use the pesto recipes from earlier in the book. These seven chapters are divided up into the type of dish – salads and soups, meat and poultry, sweet surprises, etc. Most of the recipes have ingredient substitutions listed which makes the recipes very versatile and easy to adapt to different taste preferences.
Traditional basil, parmesan cheese, pine nut pesto is still my favorite, but I now like to mix it up with options such as spinach-arugula pesto, spicy tomato summer pesto, and goat cheese, yogurt, and lemon pesto. Some of my favorite recipes from the book are the stir fried veggies on the side, barley risotto with sweet pepper, onion, and chorizo; and white bean and orzo soup with spicy summer pesto. I also liked the recipe for avocado mayonnaise.
Overall it was a good cookbook that added some variety to my diet, but I did feel many of the recipes were similar (which in a cookbook on one subject would be expected) so it is one that I use today and then not again for a few weeks. But everything I tried was really tasty!
The book has a really cute introduction and then discusses the tradition of pesto and how it varies around the world. There are four chapters on making pesto and other herb purees, and then seven chapters on different recipes that use the pesto recipes from earlier in the book. These seven chapters are divided up into the type of dish – salads and soups, meat and poultry, sweet surprises, etc. Most of the recipes have ingredient substitutions listed which makes the recipes very versatile and easy to adapt to different taste preferences.
Traditional basil, parmesan cheese, pine nut pesto is still my favorite, but I now like to mix it up with options such as spinach-arugula pesto, spicy tomato summer pesto, and goat cheese, yogurt, and lemon pesto. Some of my favorite recipes from the book are the stir fried veggies on the side, barley risotto with sweet pepper, onion, and chorizo; and white bean and orzo soup with spicy summer pesto. I also liked the recipe for avocado mayonnaise.
Overall it was a good cookbook that added some variety to my diet, but I did feel many of the recipes were similar (which in a cookbook on one subject would be expected) so it is one that I use today and then not again for a few weeks. But everything I tried was really tasty!
June 14, 2018
An interesting study of savory sauces, dressings and spreads that is both well-researched and inventive. Surely guaranteed to encourage home cooks and gardeners alike. Lovely color photos and straight forward directions enhance the usefulness of this book. Great to have on hand if you want to add an accent to well-loved comfort foods.
November 15, 2019
This woman seriously blurs the lines between pesto, salsa, and compound butters. And I am here for it! I got this from the library and I'm not even bothering to write down recipes because it just makes more sense to buy the book. If you love cooking with herbs, you will need this book in your life.
April 10, 2018
Originally published on my blog: Nonstop Reader.
The Pesto Cookbook from Olwen Woodier and Storey Publishing due out 17 April, 2018 is a modern look at an ancient and traditional ingredient.
Pesto (or paste, or pureé) is a traditional method of preserving summer's bounty of herbs with oil, cheese, nuts and other traditional ingredients. It's super versatile in cooking and can function as a flavor enhancer, meat rub, side dish, topping and so much more.
The book begins with an introduction covering the history and traditional uses for pesto along with ingredients to mix and match. It's worth noting that along with the introductory chapters (about 10% of the content) the author includes a lot of useful tips about growing and harvesting the herbs and greens to be used. The rest of the introductory chapters (about 30% of the total content) expand the definition of pesto and introduce an international flair with pastes from Morocco, Asia, France, Argentina and other world cuisines.
Each of the chapters include recipes along with alternative versions and suggestions for experimentation.
The largest portion of the book (about 70%) is given over to specific recipes for main dishes and appetizers including a large and varied selection of vegetarian dishes.
I'm emphatically NOT a talented cook (more of a keen amateur). I can and did follow the recipes in this book and the results were oh, so tasty and impressive. A very enjoyable well made culinary book that is more than 'just' a cookbook. I tested several of the recipes: Focaccia With Spicy Summer Tomato Pesto, Gnocchi, Spaetzle, and Red Pepper and Spinach Risotto With Genovese Pesto. All were well written with no discernible mistakes.
The Pesto Cookbook is gorgeously colorful and well photographed.
Four stars
Disclosure: I received an ARC at no cost from the author/publisher.
The Pesto Cookbook from Olwen Woodier and Storey Publishing due out 17 April, 2018 is a modern look at an ancient and traditional ingredient.
Pesto (or paste, or pureé) is a traditional method of preserving summer's bounty of herbs with oil, cheese, nuts and other traditional ingredients. It's super versatile in cooking and can function as a flavor enhancer, meat rub, side dish, topping and so much more.
The book begins with an introduction covering the history and traditional uses for pesto along with ingredients to mix and match. It's worth noting that along with the introductory chapters (about 10% of the content) the author includes a lot of useful tips about growing and harvesting the herbs and greens to be used. The rest of the introductory chapters (about 30% of the total content) expand the definition of pesto and introduce an international flair with pastes from Morocco, Asia, France, Argentina and other world cuisines.
Each of the chapters include recipes along with alternative versions and suggestions for experimentation.
The largest portion of the book (about 70%) is given over to specific recipes for main dishes and appetizers including a large and varied selection of vegetarian dishes.
I'm emphatically NOT a talented cook (more of a keen amateur). I can and did follow the recipes in this book and the results were oh, so tasty and impressive. A very enjoyable well made culinary book that is more than 'just' a cookbook. I tested several of the recipes: Focaccia With Spicy Summer Tomato Pesto, Gnocchi, Spaetzle, and Red Pepper and Spinach Risotto With Genovese Pesto. All were well written with no discernible mistakes.
The Pesto Cookbook is gorgeously colorful and well photographed.
Four stars
Disclosure: I received an ARC at no cost from the author/publisher.
January 16, 2018
Title: The Pesto Cookbook - 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor
Author: Olwen Woodier
Publisher: Stoney Publishing
Date of Publishing: April 17, 2018
This book given to me by NetGalley and Stoney Publishing in exchange for my honest review.
Almost all have at least tried the basic Basil pesto in some form on one dish or another. When I saw "The Pesto Cookbook - 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor" and noticed the different colors on the cover, I waited with baited breath to read it as I was hoping for something unique. When I was approved I found I was not disappointed. Using a wide variety of different hers we are shown that Pesto can be used in many ways from a garnishment to flavoring some tasty entrée dishes. We are not chained to basil any more. One you start looking through the numerous recipes offered you will be itching to try them out.
The recipes are easy to understand and follow and most ingredients can be found in an herb shoe, well stocked grocers or even grown in your own herb garden. With a little creativity you can change the same old pesto into something exciting a new.
I gave "The Pesto Cookbook - 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor" a 4.5 out of a total of 5 stars.
Amazon Link: https://www.amazon.com/dp/B075G4XVMM/...
B&N Link: https://www.barnesandnoble.com/w/the-...
Author: Olwen Woodier
Publisher: Stoney Publishing
Date of Publishing: April 17, 2018
This book given to me by NetGalley and Stoney Publishing in exchange for my honest review.
Almost all have at least tried the basic Basil pesto in some form on one dish or another. When I saw "The Pesto Cookbook - 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor" and noticed the different colors on the cover, I waited with baited breath to read it as I was hoping for something unique. When I was approved I found I was not disappointed. Using a wide variety of different hers we are shown that Pesto can be used in many ways from a garnishment to flavoring some tasty entrée dishes. We are not chained to basil any more. One you start looking through the numerous recipes offered you will be itching to try them out.
The recipes are easy to understand and follow and most ingredients can be found in an herb shoe, well stocked grocers or even grown in your own herb garden. With a little creativity you can change the same old pesto into something exciting a new.
I gave "The Pesto Cookbook - 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor" a 4.5 out of a total of 5 stars.
Amazon Link: https://www.amazon.com/dp/B075G4XVMM/...
B&N Link: https://www.barnesandnoble.com/w/the-...
February 15, 2018
I want to thank the publisher, Stoney Publishing LLC, and Netgalley for providing me with an ARC of this wonderful book for my honest review.
I was elated when I was selected to receive an ARC of the book, The spoons with Pesto on the cover are so appetizing and attractive and pulls you in. I never know that there are so many types of pesto,. The author, Olwen Woodier provides us with great information about the origins of pesto, basic ingredients and storage of extra quantities. and equipment to use to make pesto.
The recipes are amazing and the ingredients are easy to find. I also like that the author tells you what foods to use the respective pesto with..
Another great feature is addition of recipes for mayonnaise and vinaigrettes, cooking with pesto which covers categories such as salads and soups, sides and snacks, pasta and grains, meat and poultry, seafood dishes and more importantly vegetarian entrees.
I am slowly moving toward a more plant based diets and this book helps me feel more comfortable that I can make my food tasty. enough so that I can stick with it. Very exciting!!!
This is my first pesto cookbook that I have ever read and this book has open a new world for me.
I highly recommend this book. These recipes, will really help you have the best appetizers at your next party!
I was elated when I was selected to receive an ARC of the book, The spoons with Pesto on the cover are so appetizing and attractive and pulls you in. I never know that there are so many types of pesto,. The author, Olwen Woodier provides us with great information about the origins of pesto, basic ingredients and storage of extra quantities. and equipment to use to make pesto.
The recipes are amazing and the ingredients are easy to find. I also like that the author tells you what foods to use the respective pesto with..
Another great feature is addition of recipes for mayonnaise and vinaigrettes, cooking with pesto which covers categories such as salads and soups, sides and snacks, pasta and grains, meat and poultry, seafood dishes and more importantly vegetarian entrees.
I am slowly moving toward a more plant based diets and this book helps me feel more comfortable that I can make my food tasty. enough so that I can stick with it. Very exciting!!!
This is my first pesto cookbook that I have ever read and this book has open a new world for me.
I highly recommend this book. These recipes, will really help you have the best appetizers at your next party!
April 14, 2018
I love pesto and before this cookbook, I never realized there were so many different ways to make pesto. This book has amazing recipes, not only pesto recipes but how to cook them with soups, salads, pasta, meat, seafood, etc. There are also ones for Herbed Oil Purees, Mayonnaises and Vinaigrettes. The Avocado Mayonnaise in a turkey sandwich.....delish! I'd only made pesto with what I thought was the traditional way but the Classic Genovese Pesto adds a little butter that helps keep the color bright! Who knew? The Tomatillo-Sunflower Salsa Verde is fantastic, and the Poblano and Fresh Oregano Puree is one I want to try next. I found the recipes to be fairly easy to make, especially the Flank Steak with Pesto and the Butterflied Pork Tenderloin, just to name a couple. Not only does this book have delicious recipes (there are still many yet to try), the photos are absolutely gorgeous. I received an advance digital ARC of The Pesto Cookbook via NetGalley but I might end up buying the paperback copy for my cookbook collection. If you enjoy cooking, I definitely recommend this cookbook!
March 4, 2018
I really like the author’s take on “A Pesto is a paste is a puree.” Actually, you can use a pesto in many different areas of your meals: pasta, salad, soups, and marinades. This book opened my narrow view of pestos.
The pictures in this book are gorgeous. The recipes look amazing. This book has opened my mind to trying pestos as rubs, dressings, and other toppings. I have increased my cooking vocabulary and learned that different countries have different names for pestos. I feel more confident entering the conversation on pestos after reading this book. I cannot wait to try out many of the recipes.
The author gives the reader recipes for pestos, mayonnaises, aiolis, vinaigrettes, soups, snacks, main meal seafood and meats, and yes, .pastas. I found the breath of this cookbook fascinating. Definitely going on my wish list as a future present to myself and others.
I was given an e-book Advanced readre’s Copy of this book by Netgalley and Storey Publishing, LLC. Thank-you.
The pictures in this book are gorgeous. The recipes look amazing. This book has opened my mind to trying pestos as rubs, dressings, and other toppings. I have increased my cooking vocabulary and learned that different countries have different names for pestos. I feel more confident entering the conversation on pestos after reading this book. I cannot wait to try out many of the recipes.
The author gives the reader recipes for pestos, mayonnaises, aiolis, vinaigrettes, soups, snacks, main meal seafood and meats, and yes, .pastas. I found the breath of this cookbook fascinating. Definitely going on my wish list as a future present to myself and others.
I was given an e-book Advanced readre’s Copy of this book by Netgalley and Storey Publishing, LLC. Thank-you.
June 9, 2019
I love pesto! I love the simplicity of it all while packed with amazing flavor. Imagine my delight to receive this book to review that is PACKED with recipes for pesto and recipes using pesto!
There is every kind of pesto you can imagine in this delightful little book. From the classic Genovese Pesto to Ricotta and Garden Greens, Goat Cheese, Yogurt and Lemon Pesto and even Peanut Cilantro Pesto, it moves to Fresh Green Harissa, Red Pepper and Walnut Puree, Fennel Chive Butter and more. Mayonnaises, herbed oils, vinaigrettes come next with recipes using these culinary delights rounding out the book.
If you like pesto in any way, shape or form--this book is for you!! It is nearly an encyclopedia of pesto and pesto laced recipes and a true delight to cook from!
I received a copy of this book from Storey Publishing for my honest review. All thoughts and opinions are my own.
There is every kind of pesto you can imagine in this delightful little book. From the classic Genovese Pesto to Ricotta and Garden Greens, Goat Cheese, Yogurt and Lemon Pesto and even Peanut Cilantro Pesto, it moves to Fresh Green Harissa, Red Pepper and Walnut Puree, Fennel Chive Butter and more. Mayonnaises, herbed oils, vinaigrettes come next with recipes using these culinary delights rounding out the book.
If you like pesto in any way, shape or form--this book is for you!! It is nearly an encyclopedia of pesto and pesto laced recipes and a true delight to cook from!
I received a copy of this book from Storey Publishing for my honest review. All thoughts and opinions are my own.
October 10, 2017
A very early review copy. Which made me extremely happy. I love pesto, and I love all the different kinds that you can get. Most people just think of the green pesto and don’t know about the other kinds. Which I think is sad. Because of the sometimes strong taste of the green pesto. It gets a bad name. Which I think is a shame. As it makes it very underrated in my opinion. Personally I love all kinds pesto. I think it’s very versatile as you can put it with all sorts. This book is great because it give you loads of different pesto receipts to try. They all sound absolutely amazing and I really cannot wait to get stuck in. I hope this book puts pesto back into the hearts of the people who are not a fan and I really wish this book every success now let’s get to the supermarket buy some ingredients and get cooking. Yummy.
January 31, 2018
This is the second cookbook I have picked up this year and i must be on a roll because they just keep getting better and better.
This book was filled with bright, beautiful and hunger inducing photos, the readability was fantastic, following the recipes were simple and the food was delicious. I actually read the whole book in one day because i was really surprised how interesting it was to learn about the history of pesto and how everyone can modify it to their own tastes. I never knew you could mix in pestos with soups and salads, I've only ever been having them on crackers or toasted bread.
I've already tried out two recipes today which both my partner and I loved and are eager to go back to the local food market to stock up on more ingredients.
This ebook was provided as an ARC to me by NetGallery in return for my honest review.
This book was filled with bright, beautiful and hunger inducing photos, the readability was fantastic, following the recipes were simple and the food was delicious. I actually read the whole book in one day because i was really surprised how interesting it was to learn about the history of pesto and how everyone can modify it to their own tastes. I never knew you could mix in pestos with soups and salads, I've only ever been having them on crackers or toasted bread.
I've already tried out two recipes today which both my partner and I loved and are eager to go back to the local food market to stock up on more ingredients.
This ebook was provided as an ARC to me by NetGallery in return for my honest review.
September 9, 2018
This is everything I love and so much more than just pesto: fresh herbs, spices, chimichurri, romesco, harissa, aioli, infused oils, salsa. I’ve never come across a cookbook where I exclaimed after every page and wanted to cook every single one— well, except for maybe the meat and poultry recipes, but I can’t deny the that those juicy thin cut slabs of steak made me salivate all over my iPad. I checked this eBook out from the library, but I am definitely purchasing it for my own cookbook collection; especially for end of summer herb harvests like I have now. My basil plant is so humongous it could eat me alive, so I came across this book at the perfect moment. Pesto parties are going to be my new thing. Ain’t no party like a pesto party because a pesto party don’t stop (when you make a shit ton and freeze it).
January 11, 2018
This book is filled with variations of spreads.It is one of the books on cooking that I requested via NetGalley. It does not halt with just the basic combinations but proceeds to identify possible oils and vinaigrettes that can be created with herbs.
It even contains recipes with ideas on what to do with those combinations that we can create from those pages. There are very soothing pictures interspersed between various suggestions. Garlic plays a vital role in the first half of the book, and there seem to be very few recipes without it playing a vital role. This is a book that would look great on the bookshelf. At the same time, it generates a few ideas on how to play with certain flavours.
For other unrelated reviews and some similar ones:
https://superfluousreading.wordpress.com
It even contains recipes with ideas on what to do with those combinations that we can create from those pages. There are very soothing pictures interspersed between various suggestions. Garlic plays a vital role in the first half of the book, and there seem to be very few recipes without it playing a vital role. This is a book that would look great on the bookshelf. At the same time, it generates a few ideas on how to play with certain flavours.
For other unrelated reviews and some similar ones:
https://superfluousreading.wordpress.com
November 29, 2017
This is a cookery book on how to make various pesto's and their uses in many recipes for fish, meat, starters and even desserts. Easy to follow instructions in the making of the pesto and the recipes. It is full of vibrant photography which adds a great depth to this book.
Only criticisms are the measurements are in cups rather than metric, though there is a conversion table in the rear of the book and some of the ingredients are called something different in Britain, so it would be nice to have a glossary to accompany it.
I was given an advanced copy of this book from Netgalley in return for a unbiased review.
Only criticisms are the measurements are in cups rather than metric, though there is a conversion table in the rear of the book and some of the ingredients are called something different in Britain, so it would be nice to have a glossary to accompany it.
I was given an advanced copy of this book from Netgalley in return for a unbiased review.
July 8, 2023
I wasn't expecting much from this cookbook, but it turned out to be surprisingly useful. Woodier has a very flexible approach to recipe writing that I really appreciate ("but you could also use X or Y or omit..." type stuff). If you're a gardener, this is a great book for you -- her recipes work with what you have on hand, and you can use her various sauces to boost flavor in basically any dish you want.
I'm not entirely sure how well this would work for someone who cooks exactly to the recipe every time, but for those of us who see recipes as guidelines, this is A+. (And for those of us who garden and thus are sometimes flooded with herbs, this is A++++.)
I'm not entirely sure how well this would work for someone who cooks exactly to the recipe every time, but for those of us who see recipes as guidelines, this is A+. (And for those of us who garden and thus are sometimes flooded with herbs, this is A++++.)
October 14, 2017
Having thought I would like to try and make my own pesto, this book was a great source for a bit of the food history and how to make it.
Covered the basic pesto and then hit the ground at a full run with lots of interesting and yummy sounding recipes. Not only did it cover the making and storing of the pesto but included recipes to use the pesto in!
Was a bit surprised at the dessert chapter but all of them sounded pretty tasty with the included recipes.
This is a good recipe book! Lots and lots of beautiful pictures.
Covered the basic pesto and then hit the ground at a full run with lots of interesting and yummy sounding recipes. Not only did it cover the making and storing of the pesto but included recipes to use the pesto in!
Was a bit surprised at the dessert chapter but all of them sounded pretty tasty with the included recipes.
This is a good recipe book! Lots and lots of beautiful pictures.
January 3, 2018
I am super excited about this cookbook. I eat a plant based diet and like to eat simple foods. I can't wait to try so many of these pestos on roasted veggies and soups/stews. The book is beautifully photographed and has recipes using the pestos as well as the pestos themselves. There are also some oils and mayos. I love how the author teaches you the steps as well so you can get creative and try to make your own blends based on your tastes.
Full disclosure - I received the book from the publisher in exchange for an honest review.
Full disclosure - I received the book from the publisher in exchange for an honest review.
February 1, 2018
Before picking up this book, I considered myself a pesto expert. As a vegetarian with a farm share I have made my share of pesto, with all manner of greens! However, just leafing through Woodier's The Pesto Cookbook has made me hungry for more. The "Sundried Tomato and Almond Pesto" and the "Rosemary Pesto" both sound delicious to me. There seems to be a pesto in this book for every palate and I, for one, can't wait to try them out.
FULL DISCLOSURE: I received an ARC of this book from Storey Publishing/Netgalley in exchange for an honest review.
FULL DISCLOSURE: I received an ARC of this book from Storey Publishing/Netgalley in exchange for an honest review.
March 8, 2018
The Pesto Cookbook by Olwen Woodier is a fabulously written cookbook on Pesto that is great for both beginners and more experienced home cooks. I loved that each recipe provided a bit of information about the pesto alongside the ingredients list. The Pesto Cookbook includes international pestos, seasonal pestos, herb-filled pestos and more that the home cook can utilize in pasta, purees, soups, and sauces. If you’re passionate about Pesto this is the cookbook for you.
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