If your garden or local farmer's market is overflowing with basil, now is the time to turn it into Italy's classic sauce, pesto. Pesto is an uncooked sauce made with fresh basil, garlic, pine nuts, parmesan and/or pecorino cheese and olive oil. The ingredients can either be crushed with a mortar and pestle or finely chopped with a food processor. Pesto is never cooked or heated. This classic, fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it has just one great role: to be the most seductive of all sauces for pasta. |
| Genoese cooks will tell you that a proper pesto is as much about technique as it is about ingredients. They insist that if it isn't made in a mortar with a pestle, it isn't a pesto. Linguistically they are correct because the word comes from the verb "pestare" which means to pound or grind, as in a mortar. In fact, several years ago in Liguria, an Ordinedella Confraternita´ del Pesto (Order of Pesto Brotherhood) was created to promote and protect the region;s treasure. Like many other pesto purists, they favor the use of the mortar and pestle over food processors and blenders. But don't let such orthodoxy deprive you of the pleasure of homemade pesto. The nearly effortless and very satisfactory food processor method is provided here along with the mortar and pestle method. |
| Basil |
| Called the "royal herb" by ancient Greeks, this annual is a member of the mint family. Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves. It's a key herb in Mediterranean cooking, essential to the delicious Italian pesto, and is becoming more and more popular in American cuisine. Most varieties of basil have green leaves, but one--opal basil--is a beautiful purple color. Lemon basil and cinnamon basil have green leaves but their fragrance and flavor matches their respective names. Basil is a summer herb but can be grown successfully inside during the winter in a sunny window. It's plentiful during summer months and available year-round in many markets. Use only the freshest basil you can find. Don't make do with blackened, drooping leaves. Refrigerate basil, wrapped in barely damp paper towels and then in a plastic bag, for up to 4 days. Or store a bunch of basil, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. The most important thing that one can know about basil is that the less it cooks, the better it is, and that its fragrance will never be stronger than when it is raw. Generally, you add basil to a pasta sauce only after it is done, when it is being tossed with the pasta. Occasionally, one cooks basil in a soup or stew or other preparation, sacrificing some of its aroma in order to bond with the other ingredients |
| Pine Nuts |
| Also called Indian nut, piñon, pignoli and pignolia this high-fat nut comes from several varieties of pine trees. The nuts are actually inside the pine cone, which generally must be heated to facilitate their removal. This labor-intensive process is what makes these nuts so expensive. Pine nuts grow in China, Italy, Mexico, North Africa and the southwestern United States. There are two main varieties. Both have a thin shell with an ivory-colored nutmeat that averages about 1/2 inch in length. The Mediterranean or Italian pine nut is from the stone pine. It's torpedo-shaped, has a light, delicate flavor and is the more expensive of the two. The stronger-flavored Chinese pine nut is shaped like a squat triangle. Its pungent pine flavor can easily overpower some foods. Pine nuts can be found in bulk in nut shops and health-food stores, and packaged in many supermarkets. Because of their high fat content, pine nuts turn rancid quickly. They should be stored airtight in the refrigerator for up to 3 months, frozen for up to 9 months. Pine nuts can be used in a variety of sweet and savory dishes and are well known for their flavorful addition to the classic Italian pesto. |
| RECIPES |
| Classic Pesto by Food Processor Method |
| Pesto by Mortar Method |
| Basil Vinaigrette |
| Simple Tomato Salad |
| Basil Tortellini Salad |
| Grilled Halibut with Pesto |
| Green Bean Soup with Swirled Pesto |
| Baked Pesto Chicken |
| Stuffed Turkey Burgers |
| Spinach, Pesto, and Peas Salad |
| Pesto Lasagna |
| Classic Pesto (Food Processor Method) |
| (Makes about 1 cup) |
| 4 cups fresh basil leaves |
| 1/2 cup olive oil |
| 1/3 cup pine nuts |
| 2 garlic cloves |
| 1/4 cup freshly grated Parmesan cheese |
| 1/4 cup freshly grated pecorino cheese |
| Salt |
| Combine first 4 ingredients in a food processor. |
| Process until a paste forms, 15-20 seconds. |
| Add both cheeses and salt. Blend until smooth. |
| Pesto by the Mortar Method |
| 2 garlic cloves |
| 2 cups fresh basil leaves |
| 3 TB pine nuts |
| Coarse salt |
| 1/2 cup freshly grated Parmesan cheese |
| 2 TB freshly grated pecorino cheese |
| 1/2 cup olive oil |
| Put the basil, garlic, pine nuts, and salt into the mortar. |
| Using the pestle in a circular motion, grind the ingredients against the sides. |
| When they are ground into a paste, add both cheeses, and grind them into the mixture. |
| Add the olive oil in a thin stream, beating it into the mixture with a wooden spoon. |
| Recommended Pasta for Pesto: |
| Spaghetti is perfect for pesto and so are gnocchi. |
| In Genoa, a homemade noodle called trenette is the classic pasta for pesto. |
| It is very similar to fettuccine. Make fresh pasta for a truly authentic version. |
| Try our recipe for Trenette al Pesto, a pasta dish with potatoes and green beans. |
| When spooning the pesto over pasta, dilute it with a tablespoon or 2 of the pasta water. |
| Try This: Apart from using pesto in its traditional role as a pasta sauce, spread it on sandwiches, spoon it over |
| a baked potato, grilled fish, or chicken. Add a dollop of it on soup right before serving. |
| Toss it with steamed or grilled vegetables. |
| Basil Vinaigrette |
| This is best made in a food processor |
| 1 large garlic clove |
| 1/4 cup grated Parmesan cheese |
| 10-12 fresh basil leaves |
| 1/4 cup fresh parsley leaves |
| 1 tsp. salt |
| 1 tsp. sugar |
| Pepper to taste |
| 1/3 cup olive oil |
| 2 TB.red wine vinegar |
| With food processor running, drop garlic clove through the feed tube. |
| Add cheese, basil, parsley, salt, sugar, and pepper. |
| Process about 10 seconds until all the ingredients are finely chopped. |
| Combine the oil and vinegar. With the machine running, slowly pour through the feed tube. |
| The mixture will combine very quickly. It should be slightly thick and coarse. |
| Simple Tomato Salad |
| Tomato slices, 1/4-inch thick |
| Fresh mozzarella slices, 1/4-inch thick |
| Basil Vinaigrette |
| Arrange overlapping slices of tomato and mozzarella on a serving dish. |
| Drizzle with basil vinaigrette. Serve. |
| Basil Tortellini Salad |
| (Serves 2-3) |
| 8 oz. cheese tortellini, cooked, drained and rinsed with cold water |
| 1 large celery rib, chopped |
| 1/2 cup peeled and chopped cucumber, seeds removed |
| 2 scallions, chopped |
| 10 black olives, sliced |
| Basil Vinaigrette |
| Combine tortellini, celery, cucumber, scallions, and olives in a large bowl. |
| Add basil vinaigrette. Gently stir to combine. |
| Serve at room temperature or refrigerate. |
| Grilled Halibut with Pesto |
| (4 servings) |
| 4 (6 oz) halibut fillets (any firm white fish can be substituted) |
| 6 TB olive oil, divided |
| Salt and pepper |
| Classic Pesto |
| 1 TB lemon juice |
| 3 cups baby mixed greens |
| Prepare barbecue grill to medium-high heat. |
| Brush each fillet with 1 TB olive oil. Season with salt and pepper. |
| Grill until done, about 4 minutes per side. |
| Spread each fillet with a thin layer of pesto. |
| Whisk lemon juice with 2 TB olive oil. Toss with greens. |
| Divide greens among 4 plates; top with grilled halibut. |
| Green Bean Soup with Swirled Pesto |
| (Serves 4) |
| 1-1/2 lb. fresh green beans |
| 1 small onion, chopped |
| 2 TB.olive oil |
| 2 cups chicken broth |
| 1 cup heavy cream |
| Salt and pepper |
| Pesto Sauce |
| 3 garlic cloves |
| 2 TB pine nuts |
| 1 cup fresh basil leaves |
| 1/2 cup grated Parmesan cheese |
| Salt |
| Olive oil |
| Place the beans in a pot of boiling water and cook until fork tender, 10-12 minutes. |
| Drain and set aside. |
| In a sauté pan, saute the onion in the olive oil until just tender. |
| Bring the broth to a simmer. Add the beans and onion, simmer for 10 minutes. |
| Transfer the mixture to a blender and puree until smooth. |
| Add the cream, add seasonings to taste, and set aside. |
| The soup should be quite thick. |
| To make the pesto sauce: |
| Place the garlic, nuts, basil, cheese and salt in a food processor. |
| Pulse until well chopped. |
| Add enough oil to make the pesto the same density as the soup. |
| To serve: |
| Reheat the soup until warm but not hot. |
| Ladle the soup into 4 bowls. |
| Spoon a dollop of pesto in the middle of each serving. |
| Lightly stir the pesto in a circular manner to create a swirl on the surface of the soup. |
| Serve. |
| Baked Pesto Chicken |
| (Serves 4) |
| 4 (6 oz) boneless, skinless chicken breasts |
| 1/2 cup Classic Pesto |
| 1/2 cup shredded mozzarella cheese |
| Salt and pepper |
| Preheat oven to 375° F. |
| Season chicken with salt and pepper. |
| Spread half of the pesto in a 9 x 13-inch baking dish. |
| Place the chicken breasts on top in an even layer. |
| Spread with remaining pesto. |
| Cover and bake 20-25 minutes, or until cooked through. |
| Uncover and top with the cheese. |
| Bake another 5 minutes, or until cheese is melted. Serve. |
| Stuffed Turkey Burgers |
| (Serves 4) |
| 5 TB pesto |
| 1/2 tsp salt |
| 1 tsp pepper |
| 1-1/2 lb. ground turkey (not turkey breast) |
| 3 oz. mozzarella, cut into 4 cubes |
| Stir together the pesto, salt and pepper. |
| Add turkey and mix gently to combine. |
| Shape mixture into 4 equal-sized balls. |
| Press 1 cheese cube into the center of each ball and form into a patty enclosing the cheese. |
| Preheat barbecue to medium heat. |
| Add burgers and cook about 5 minutes per side. Serve hot. |
| Spinach, Pesto, and Peas Salad |
| (Serves 2) |
| 4 cups fresh spinach |
| 1/3 cup peas, cooked and rinsed in cold water |
| 1/2 cup Classic Pesto |
| 2 TB pine nuts, toasted |
| Arrange 2 cups of spinach on 2 salad plates. |
| Top each with half of the peas. |
| Drizzle some of the pesto over each serving. Toss to coat the spinach leaves. |
| Garnish each with 1 TB of pine nuts. |
| Serve. |
| Pesto Lasagna |
| (Serves 8) |
| This recipe takes a little more time, but it is very unique and delicious. |
| 3/4 lb. spicy Italian sausage, casings removed |
| 3/4 lb. ground beef |
| 12 oz. mushrooms, sliced |
| 1 medium onion, chopped |
| 1/2 cup chopped red or green bell pepper |
| 2 large garlic cloves, minced |
| 1 (28 oz) can whole tomatoes, drained |
| 1 (6oz) can tomato paste |
| 1/2 cup sliced black olives |
| 1 bay leaf |
| 2-1/2 cups Classic Pesto |
| 1 lb. ricotta cheese |
| 8 oz. lasagna noodles, cooked |
| 1 lb. mozzarella cheese, grated |
| 1/3 cup grated Parmesan cheese |
| Combine sausage, beef, mushrooms, onion, pepper, and garlic in a large saucepan. |
| Saute over medium heat for 15 minutes. Drain off liquid. |
| Add tomatoes, tomato paste, olives, and bay leaf. |
| Reduce heat to low, cover and simmer 1-1/2 hours, stirring occasionally. |
| Remove from heat and discard bay leaf. |
| Preheat oven to 350° F. |
| In a bowl, mix together pesto and ricotta. |
| Spoon a thin layer of sausage mixture into bottom of a 9 x 13-inch baking dish. |
| Top with layer of noodles. |
| Spread some of the pesto/ricotta mixture evenly over top. |
| Sprinkle with some mozzarella and Parmesan. |
| Repeat layering 2 to 3 more times. |
| Cover with foil. |
| Bake for 30 minutes. Remove foil and bake additional 15 minutes or until top begins to brown. |
| Allow to rest for 10 minutes before serving. |
| PESTO Pronounced PEH-stoh |
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