Having just gone through the pistou v. pesto debate -- I had a grilled fish with pesto today in a restaurant in Chalon-sur-Saone and the pesto was fabulous. It was quite different from what I make - I tasted less garlic. It seemed like the pure essence of basil and olive oil. I make the standard garlic, pine nuts, basil and olive oil. I'm wondering if there is a variation with no garlic? no pine nuts? I'm sure there are many variations and I would like to try a few more when I get home to basil country. Any suggestions or ideas greatly appreciated.