A Celebration of Pesto

Late-summer tomatoes and fresh basil combine in myriad ways; this menu, a four-course pesto feast, celebrates our favorite way to showcase them. Soup, focaccia, and chicken all shine with liberal applications of the herbal sauce, but it's the dessert course that really showcases its versatility: a pesto panna cotta with tomato sorbet turns the traditionally savory flavor pairing on its ear with a sweet, sophisticated end to the meal.

The Menu

More About This Menu

The focaccia, the panna cotta, and the tomato sorbet can all be made a day ahead of time. Keep the desserts chilled until serving; warm the focaccia for a few minutes in a low oven before bringing it to the table.
For more inspiring dishes made with pesto, see our gallery of recipes »
There are over 40 culinary basil varieties; check out our 8 favorites, and learn how to use each kind with our guide »
What's better than homemade pesto? Homemade pesto made with homegrown basil! Learn how to grow your own »
In SAVEUR Issue #140, we explore the history and techniques behind the classic Italian summer sauce in Glorious Pesto »