Spring is pesto time.

The classic Genoese sauce is pesto. It is as simple as it is delicious. I like to blend the garlic first in the food processor to a puree. Pine nuts are traditional, but walnuts are acceptable. I like almonds also. Add them next and grind to a paste. I add the oil then slowly to make a creamy paste. Parmigiano Reggiano is the best, and most expensive, cheese to use. A little goes a long way though. I add the basil last, so it stays as green as I can get it. It is best used immediately, when those flavors are fresh and bright. If you're not going to use it all immediately, it will freeze well.

Other variations are delicious also. I love arugula pesto. I'm putting a sole involtini on the new menu that is stuffed with pancetta, fresh mozzarella, roasted red pepper and basil. I made a spring pea pesto with mint and basil. I pureed the peas first, added roasted garlic and pine nuts, then the oil, mint and basil. Don't forget to season! It has a great sweet flavor, and the bright green that makes me think of spring.