We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I told you that in Sicily last Spring we had Parsley Pesto (with grilled swordfish) and Pistachio Pesto (with grilled pork), but we never saw a Basil Pesto. They do love their Pistachios in Sicily - they use them with everything. We brought a small, overpriced jar of pistachio pesto home, but it's fairly easy to make.
"Pesto" means something that is pestado - pounded or ground up, as in English "pestle and "paste." Walnut-Parsley is a popular combination. Also, fresh mint pesto. The Cuisinart is what made Pesto easy.
I made a very tasty pesto from some of the green tops of the organic carrots from my CSA basket last year. Now I don't remember which recipe I used. It may have been this one, or I may have just used a basic basil pesto recipe and substituted the carrot greens, instead.
Also, if you have really good cheese, nuts, olive oil, and garlic, why bother to use "anything you want"? Just leave it at that....I prefer basil and pine nuts, with a good romano and picual derived olive oil, but I know that once one discovers that pesto means "mushed up", the tendency is to imagine anything goes...bon appetit!.