Process 1-10 ingredients in a food processor with the motor running. Drop garlic down the feed tube, followed by the shallot, basil, mint, cilantro and nuts – mince finely. Add oil in a slow, steady stream. Add salt, cheese and chili sauce and process for another 10 seconds. Makes about a cup and a half. Set aside in refrigerator.Combine ingredients and marinate fish for 1 hour.

Salmon marinade:

6 tablespoons freshly squeezed lemon juice

1/4 cup olive oil

1/4 cup white wine (you can also use the barbera)

1/2 teaspoon freshly ground black pepper

Cook fish on the barbecue until it flakes (you can also broil). Just before serving mix another one-quarter cup wine with one-half cup whipping cream and bring to a boil in a 10-inch skillet. Add one-half cup New World pesto sauce, mix, adjust seasoning and spoon over the fish. Serve with barbecued vegetables. The barbera pairs well with vegetables, particularly tomatos, because of the acid balance.