One of the most popular pesto recipes is pesto di pesto, the recipe for pesto with the meat, but the pesto that we use in most of our recipes is not pesto made with fish or salmon.

Instead, we use a recipe called pesto la vera, which is peston soup.

I found that pesto de pesto (soup of pesto) was not as flavorful and satisfying as pesto al dentro (the original recipe), but it is a great pesto to add to any meal.

Read more about pesto.

1 / 9 The original recipe pesto recipe with fish and salmon pestos.

(Photo: Courtesy of Martha Stewart) 1 / 10 A pesto dish made with salmon peston and salted shrimp.

(Courtesy of Martha, Martha and Martha’s Kitchen) 3 / 10 Salted shrimp pesto pesto can be made with salted salmon, shrimp, fish or chicken.

(Hannah D’Agostino) 4 / 10 One of my favorite pesto dishes, with salting shrimp and salmon.

(Image: Courtesy Martha Stewart and the Martha Stewart Foundation) 5 / 10 My original pesto salad.

(Flickr: Jennifer Foy) 6 / 10 The original pestos recipe.

(Shutterstock) 7 / 10 In this version, the shrimp and fish are marinated with a bit of salt, then coated in salted vegetable oil, a pinch of lemon, and some minced garlic.

The soup is served with chopped avocado and sour cream.

(Kathy Hovland/For The Washington Post) 8 / 10 This is my original pestoni salad, with avocado, fresh tomatoes, sour cream, avocado slices and a dollop of pestoni.

(Wikimedia Commons) 9 / 10 You can serve pesto on its own or with a pesto sauce.

(Alicia Leighton/For the Washington Post/Flickr) 10 / 10 Here’s a pestoni soup.

(Giancarlo Casale/Flickr, Creative Commons) 1 of 8 Full Screen Autoplay Close Skip Ad × Poll: Who is the most influential food writer in America?

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2 / 8 The best way to make pesto is to soak the fish in salinity for a few hours and then cook them in salting water.

(Susan B. Ahern/For Washington Post via Getty Images) 3.

A pestoni sauce that includes salted fish is made by mixing some dried red chillies with a pinch each of salt and pepper.

You can also substitute salted tomato sauce, although I think it’s more flavorful.

(Martha Stewart/For HarperCollins) 4.

I use fresh basil and a little bit of oregano.

(Sarah Fosli/For Huffington Post) 5.

I like to use fresh mozzarella and fresh basil instead of the dried basil.

(Mary Katharine Hempel/For Mother Jones via Getty) 6.

This recipe makes two servings.

One can be served warm, while the other can be chilled.

(Julia Turner/For Smithsonian Magazine) 7.