Tuesday, August 3, 2010
pesto, pestere, pesti....
That's two entry titles in Latin. Don't say I never did anything for you. You say basil and I say pesto. You say two kinds of basil, oregano, and parsley, and I say two kinds of pesto.
First, since someone had a nut allergy, a nut-free pesto with parsely, thyme, capers, olive oil and anchovies, coarse chopped and worked over in a mortar and pestle to bring out the flavor, and additionally make a true pesto (pestle and pesto from Italian pestare, to crush, says a shallow web search).
Second, a classic pesto, save walnuts for pinenutes: chopped basil, Mark's heirloom garlic, walnuts (pine nuts are too damned expensive), good salty parmesan, and olive oil until it has the texture of quicksand. Lump it all in the food processor, and don't puree.
Both good on pasta, tomatoes, or for dipping Virgilio's semolina bread. Note, by the way, the Japanese beetle at the very top of the herb bouquet. We consider this a plus: straight from the field.