I am a huge pesto fan, although I don’t like the stuff in a jar very much. I figure that fresh well-made pesto with good pasta is food fit for the gods . Winewise, it’s probably too strong a flavor for fine wines, but boy, oh boy, does pesto ever partner well with most red wines (sorry, I wouldn’t think to serve a white). I don’t tend to eat pesto with anything other than pasta and I’ve never been tempted by red pesto. Is it a worthwhile variation? I have a basil plant that has become enormously bushy and I probably need to do something with the leaves before I go away on vacation next week (to England, it so happens). I’ve often made pesto, but never really bother to use precise proportions of ingredients… Do any of you have any special recommendations about making it? Apparently almonds can replace pine nuts without denaturing the beast. Also, I know that you're supposed to use a mortar and pestle, but I have no qualms about using a food processer/mixer. I doubt the results are any less good... It reminds me of insisting on using a wooden spoon for risotto. Not really necessary, in my opinion. What I’m especially keen to hear about is people’s experience with freezing the stuff. I’ve done some research on the Internet and there are various schools of thought on the subject… Apparently, if you blanch the leaves, your pesto will have a much more attractive green color, but you will lose flavor. Some people recommend ice cube trays. Others flat sheets. Everyone suggests a film of olive oil on the top. Best regards, Alex R.