Image courtesy of foodnetwork.com
Pesto is one of our favorite things. All three kids LOVE it and ask for it regularly. Mr. T is the only one who doesn't like it; he doesn't like Basil. I know, it's hard to believe but it's true. So, we usually save Pesto for Wednesday Nights when Mr. T is busy with his bearded buddies brewing beer.
I've been making Pesto for years.
As with all things kitchen wise, I learned from my mom.
But the first written recipe I ever used came from my
most beloved cookbook,
The Martha Stewart Cookbook circa 1995.
There are three reasons I love this recipe.
- I know it by heart. The measurements and ingredients so familiar to me, Kosher Salt between thumb & two fingers, bunches of Basil, Pinenuts in the palm of my hand, a few cranks of pepper, hand full of salty Cheese, crack of my knife crushing Garlic, a stream of Olive Oil in the food processor. I could make it blindfolded.
- It's quick to make & easily adapted. Replace the Basil with Dill to top a Salmon Fillet. Switch out the Pinenuts for Walnuts to save a few bucks. Use Mizithra instead of Parm for Mediterranean Chicken Dish. I often add the zest and juice of a lemon to brighten the flavor. It's good with Cilantro, Walnuts, & Lime topping a Tortilla Soup or Chili along with Sour Cream or Creme Fraiche. Sun Dried tomatoes and Artichoke Hearts make perfect additions. One time, I accidently grabbed the Balsamic Vinegar rather than the Olive Oil. I started to pour and realized my mistake, quickly switching it out, worried about the outcome. It turned out to be the fantastic tossed with Pasta and Sliced Chicken Breasts. I could go on for pages about the various options.
- When it hits warm pasta, the smell is intoxicating. It's all garden, earthy, freshness delicious.
This Wednesday, we had it plain over Penne cooked in perfectly salted water. A big bowl for each of us. We broke the house rules and ate in the living room watching the original Willy Wonka & the Chocolate Factory (1971).
We can make it for you, too.
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| Housemade Pint of Pickled Onions, Quarts of Fig Compote & Pesto |
We offer PESTO two ways:
Pesto a lá carte
1 quart (4 cups) $32
1 pint (2 cups) $16
1/2 pint (1 cup) $8
OR
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