INGREDIENTS

INSTRUCTIONS

HISTORY: The Genoese are known for dropping the ends of words and
that's probably how Pesto al Basilico became shortened to pesto.  Pesto
comes from a verb (pestare in Italian) that just means  "pounded". In
Genoa the preparation of this sauce is steeped in years  of tradition.
It must be pounded with a marble pestle in a marble  mortar, only the
Genoese basil, bathed by salty sea air as it grows  will do; the purest
versions contain nothing but basil, cheese,  garlic and olive oil. The
classic pesto contains two kinds of cheese,  a little Parmesan and
young, sharp Sardinian pecorino or pecorino  romano and pine nuts or
pignoli, extracted from the cones of the  stone pine. Pesto and the
other green sauces of Italy all predate the  tomato. Many had their
origin in Roman times, when they were  frequently used to disguise the
flavors of overripe meats and other  deteriorating foods.
DISCOLORATION: To prevent the discoloration of  basil pesto, be sure
that the basil leaves are dry before you puree  them, and pour a thin
layer of oil over the top of the pesto to keep  the air out.  Add about
1 teaspoon of lemon juice for every pint of pesto to  counteract the
browning.  PREPARATION: Toast the nuts (eight to ten minutes in a 325
degrees  oven) for extra flavor. Unsalted, roasted pistachios can be
used in  place of the more-expensive pine nuts.  Be sure the herbs you
use are dry. Rinse, then either pat them dry in  absorbent paper towels
or use a salad spinner.  Taste the herbs before you use them and
balance the more assertive  ones (such as dill, oregano and rosemary)
with spinach or parsley,  preferably flat-leafed parsley.  Use quality
ingredients - extra virgin olive oil and freshly grated  Parmesan
cheese.  Wait until the end of cooking time of recipes to add pesto.
Heat  diminishes the taste and muddies the color.  Often in Italy the
pesto is thinned by adding to it 1 or 2  tablespoons of the hot
spaghetti water before mixing it with the  pasta.  STORING: Although
you can prepare the pesto in advance and store it  in the refrigerator,
it is preferable to eat them freshly made.  Sun-dried tomato and olive
pesto can be kept for up to a week stored  in the refrigerator.
Freezing pesto is not recommended because the texture gets mushy.
SUGGESTIONS: Top slices of focaccia with pesto and shard of dry
Monterey Jack cheese; to angel-hair pasta with grilled scallops and
pesto (dill or garlic chive go especially well); garnish grilled
polenta, sauteed crab cakes and warm quesadillas.  Flavor vinaigrettes,
salsas, tomato or cream sauces, soups, and stews  with pesto, instead
of fresh herbs.  Brush broiled chicken with pest to taste about 10
minutes before the  end of cooking time. Serve with tomatoes.  Season
mayonaise with a tablespoon or two of pesto when making a  potato
salad.  To 4 scrambled eggs, add 1 tablespoon pesto.  Sage pesto is
wonderful on a baked potato. Arugula pesto with green  beans, cous cous
or risotto Sorrel pesto is very exciting because of  its gorgeous
color.  sources: "Food Day" in the Daily Review, by Paula Hamilton,
Food  Editor, July 6, 1994 and "Pesto" by Lou Seibert Pappas, Chronicle
Books $9.95  "Rice, Spice and Bitter Oranges, Mediterranean Foods &
Festivals" by  Lila Perl, World Publishing, 1967, 67-23361, page 121
"Silver Palate Cookbook" by Julee Rosso & Sheila Lukins with Michael
McLaughlin, Workman Publishing, New York, 1982, "Summer Pastas" page
80 ISBN 0-89480-203-8, typed by Dorothy Hair 7/7/94  From: Dorothy Hair
Date: 07-10-94  Posted to MM-Recipes Digest V4 #4 by "Rfm"
<Robert-Miles@usa.net> on  Feb 01, 99

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