Cooks and gardeners love combining basil, garlic, olive oil, nuts, and parmesan cheese. But why stop at basil? Author Olwen Woodier explores the full potential of herbal purees, sauces, and pastes by introducing other favorite herbs, including rosemary, mint, parsley, tarragon, and cilantro, and then moves beyond herbs to incorporate greens, chiles, and nuts in dozens of recipes for fresh sauces from around the globe. An additional 67 recipes show how to incorporate pestos into every meal of the day -- even dessert