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Posts Tagged ‘Pesto’

Usually, it’s August when our basil crop is abundant and I have the urge to make pesto. But this year my Daughter called to get our pesto recipe last week because her pots of patio basil plants were taking over the yard. So, I pulled out The Silver Palate, my newly married cookbook manifesto, first published in 1979, the year of the Bride’s birth. It automatically opens to page 80, “Pesto,” where the binding is broken. I only change one thing in this classic, I use pine nuts, not walnuts, but it’s really up to you and what you may have on hand…ingredients:

  • 2 cups freshly washed and dry basil leaves (no stems)
  • 4 garlic cloves coarsely chopped
  • 1 cup pine nuts
  • 1 cup EV Olive Oil
  • 1 cup grated Parmesan cheese
  • 1/3 cup grated Romano
  • salt and ground pepper

She made a pesto pizza; I didn’t get the recipe, but here it is! Divine!

Pesto Pizza

Now, not to be undone, I happened upon a farmer’s market on my way home one day and filled up a bag with fresh basil so I could document the pesto process – this is one of the few times I use the Cuisinart. A kitchen appliance that comes with a video on how to use it was slightly intimidating, even if it is my favorite color blue.

Pesto is easy to make but the sequence of events here is very important. First, grate the cheese, then wash and dry the basil. Put the basil, the garlic and the nuts in the food processor and chop – then with the motor running, slowly add EVOO.  Shut off the motor and add the cheeses with a little salt and a big helping of pepper. Process briefly, then scrape out the bowl and chill till you’re ready to use.

I like to make a pasta pesto primavera. Steam any bigger veggies for 5 minutes (carrots, cauliflower etc) and chop thin stalks of asparagus and fresh from the garden yellow squash and anything else yummy. First mix the pesto with the hot pasta (I like bowtie) then add the veggies.

I also added that fake packaged crabmeat, not sure what it is, pollock or surimi maybe? Then we saw a hot air balloon coming our way…

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