Pesto -My Way

I love to read reader comments, so don't be shy.

I also love making pesto. My favorite is a creamier pesto augmented with pearl onions. I serve it over a penne pasta, and it makes a beautiful meal. I like it so much, I offer a variation of this dish as a Long Beach Symphony POPS! Menu offering.

Pachelbel and Pesto.

Perfetto!

Pesto - The Basics on Basil

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Basil, that aromatic ingredient that gives a pesto sauce its distinctive green hue, is an herb worthy of our undivided attention.

A member of the mint family, basil comes in upwards of a 100 varieties. We are most familiar with sweet basil, the variety traditionally used in Italian cooking. Other more common varieties include lemon and Thai basil as well as the colorful purple and red leafed basils popping-up in salads.

The basil flavor resides in the natural oils in the herbs' wide, flat leaves. As discussed in my earlier post, the ideal method of releasing those flavors is grinding the leaves in a marble mortar with a pestle. Some things never change. However, according to the Cooks' Illustrated test kitchen, bruising the basil leaves, enclosed in a sealed bag, with a meat pounder or rolling pin is a quick, effective alternative.

Basil's flavor is powerful but fleeting. If you do not have fresh basil on hand, the next best option is frozen cubes, available at Trader Joe's and many grocery stores. For those of you with a summer basil plant, you may consider freezing your own. Dried basil, although readily available, lacks in flavor and has a very short shelf life.

Now a question for my readers: what is your favorite way to use basil in your own cooking?

Stay tuned for more Pesto chatter... coming next, Olive Oil.

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Pesto - The Humble Origins

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According to foodie lore, the pesto sauce originated in Liguria, an Italian province along the Mediterranean coastline, more specifically in Genoa, the Ligurian capital city. The region is renowned for the quality of its produce. Genoa's proximity to the Sea, mild temperatures, and topography combine to create an ideal environment for growing quality produce such as grapes for wine, olives for oil, and basil for, well, pesto.

An authentic Ligurian pesto sauce requires a marble mortar. The marble best releases the basil aroma and flavor. Basil, coarse salt, and garlic cloves are blended within the mortar to a puree using a circular technique. Gradually extra virgin olive oil, grated Parmesan cheese, and pine nuts are added to the emerging sauce.

Although more than three hundred years old, the pesto sauce, in its true form, remains largely unchanged. Simple technique and quality produce continues to yield a refreshing flavor.

Stay tuned for more on the key ingredients in a good pesto.... First up, basil.

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Ask The Chef... Pesto!

Fall has finally set in with slightly cooler weather and the holidays right around the corner.

I want to spend a little time on one of my favorite Italian staples: the pesto sauce. We will focus on the origins of the Mediterranean (hint) recipe as well as the blessings of its simple ingredients.

Stay tuned.... More on pesto very soon.

Final Destination on the Green Train..

Three popular combinations of mixed greens include Mesclun, Oriental mix, and Baby mix. Mesclun is an interesting mix of nine different greens imparting sweet, bitter, peppery, and sometimes herb or flower flavors. Oriental mix isn’t quite as popular but contains a variety of uncommon greens that impart zesty, minty, and spicy flavors. A Baby mix is self-explanatory and includes a mixture of textures, flavors, and colors. Now, wasn’t that what we were looking for? If you’re reluctant to buy that whole bag of arugula or Belgium endive, perhaps these popular mixed green combinations can help spice up your salads, literally.