Such as is there a very good PESTO recipe book. I am quite sure there
is but cant seem to find it even though I have seen it before; maybe I
 missed it amongst the many entries for PESTO. Is there any such thing
anywhere in the western world as a speciality PESTO bar or store that
sells different pestos as its main item, particularly as a takeaway/to
go hot snack(i.e as a sauce with Gnocci or Raviloli pasta for
instance) rather than as a cold delicatessan item. Reason  I ask this
is I had an idea that maybe such a little foodshop would be successful
in Melbourne where I am. Just one of many ideas I am looking at for a
little business to go into with my daughter, albeit one of many way
out little ideas!!
Is theer any place outside Italy where it is particularly popular?? 

That will do. Perhaps if anyone has an unusual pesto recipe they could
throw in that would be good to.

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Clarification of Question by johnfrommelbourne-ga on 23 Feb 2005 08:21 PST

Still looking forward to paying someone who can come up with a more
comprehensive answer

hiya john

found some recipies for ya "down under"

http://fooddownunder.com/cgi-bin/search.cgi?q=pesto

recipes ........no recipies

not sure if these books are very good, but they are (very)pesto recipes books

http://www.amazon.com/exec/obidos/tg/detail/-/1587612089/qid=1109174483/sr=1-2/ref=sr_1_2/002-3832919-6732019?v=glance&s=books

http://www.amazon.com/exec/obidos/tg/detail/-/0895941805/qid=1109174483/sr=1-4/ref=sr_1_4/002-3832919-6732019?v=glance&s=books

now I do hope you'll invite me for dinner of course.........

Anne-Marie

.. thanks for that triple seven; that's a very good start

 John From Melbourne,(now in bed)

......but I live in Melbourne Ann-Marie,  maybe a bit far for you??

I did a search on: PESTO BASIL 
and came up with a fair bit.

However I believe that there are various strains of Basil, some hardy
Mediterranean ones and others more suited for glass house cultivation.

It might be an idea to try cultivating some 
- unless you are aiming for mass production

Personally I like the idea of 'Dingo Pesto' 
- a touch of Chilli and some Somali 1
(Cochineal is probably a better idea)

yes FRDE, and your interest and help is most appreciated, but surely 
not all PESTO is made of basi???? I buy mine at Melbourne's Victoria
market and as a result have in my fridge at the moment, 1)Corriender &
pinenut pesto,
2)Asparagus and hazlenut pesto(beautiful, 3)Capsicum, tomatoe and
hazlenut pesto, 4)Dill,chives & pinenut pesto, as well as the
traditional pinenut and basil pesto of course.

John,

This sounds like an interesting book:

"Pesto - Scott Jarrett, Marvin 

This charming volume includes recipes for seventeen flavorful pestos
and eighteen delectable dishes that feature these herb sauces and
spreads. Try sun-dried tomato and roasted-garlic pesto spread on warm
focaccia bread, a dollop of tarragon pesto in a seafood stew, or a
light dab of rosemary pesto on a slice of grilled lamb. Complete with
lovely full-color illustrations, Pesto is perfect for anyone who loves
the earthy goodness or fresh herb cooking."
 
http://shoppervalues.com/books/detail.cfm?id=0811804267

Another book that might be of interest:

http://www.abebooks-titles.co.uk/Title/729643/Pesto+Fresh+Herb+Sauces+and+Spreads.html

John, 

couldnt find a typical "pesto-bar" online, but creative idea though........

how about a "home-made organic take away pesto food shop".......?

how is the business on organic foods in Oz ?

it is a bit far for one dinner, so how about two..............??

A simple recipe that is very, very good:

1 roasted orange or yellow bell pepper
3 roasted garlic cloves
1 cup chopped chives
1/4 cup walnuts
5 tablespoons olive oil
Salt, to taste

Blend in a food processor. Yummy all by itself, as a stuffing for
mushrooms, or on pasta.

got a recipe for a black olive pate / tapenade - that I use on
ciabatta or like pesto on gnocci or pasta. There aren't any amounts -
you just kinda blend it all together to taste.

black olives (pitted)
ground almonds (or its really nice fairly coursely chopped hazelnuts too)
loads of good quality olive oil
garlic
salt + pepper

hmmmmmmmm - might have to go make some now!!

Gee I have got some good ideas now,  thanks heaps everyone.