INGREDIENTS

INSTRUCTIONS

BASIL, CHEESE, NUT, OIL
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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