By Joe Yonan, The Washington PostPesto belongs in the pantheon of flexible recipes. Sure, the classic combination is basil, garlic, Parmesan, pine nuts and olive oil, but I've made it with all manner of nuts, hard cheeses and leafy herbs (or other greens) and been perfectly happy. This is my way of saying: Here is another recipe I've tried to design for maximum adaptability and therefore maximum utility in this time of maximum anxiety.Read more on NewsOK.com