Pesto is my favorite pasta sauce — it’s got salty, spicy, nutty, and herbal notes. I like a modified classic version with basil, pine nuts, Parmigiano Reggiano, olive oil, salt, garlic, and a touch of lemon juice. But I’m often too cheap and I swap out the basil for spinach and the pine nuts for walnuts. It’s still amazing.
Pesto is Ligurian in origin. My friend Musetta has family from Abruzzo (where, as she notes, the ladies are known to be stubborn), so it’s not quite on point, but she was completely supportive of my desire to make a pesto style ice cream. Unlike some other people that will remain nameless. “But I wouldn’t use cheese, of course,” I said. “Well, of course not.” she replied. But if you want to sprinkle some as a garnish, I won’t tell.