"Go Ahead, Make My Day" Pesto

Now that we've begun to explore Basil, our knowledge would never be complete without a basic recipe for Pesto, as the Italians call it, or Pistou as the French do. I learned to make Pesto in San Francisco, where I grew up with a lot of Italians and Irish, and particularly enjoyed pairing it with the “Dirty Harry” movies of Clint Eastwood. Remember, we can put together whatever themes appeal to us, since we make up our own rules. I once paired some Fred Astaire and Ginger Rogers movies with Garlic Night, and it was a huge success. 

Speaking of Garlic, you haven't had the full treatment until you've eaten at The Stinking Rose, in San Francisco.  They've elevated garlic to its proper heights, making this a feast you'll always remember.

Pesto can be used as a sauce on top of pasta or rice, as a spread on crackers or bread, as an ingredient in another sauce, soup or dish, or eaten with a spoon. However you use it, you'll be glad that you did. Because of its beautiful green color, it is a lovely addition for the Winter Holidays.

Most recipes call for pinolas, or pine nuts. But you can use whatever nuts you like, or not at all, if your body doesn't like them, or you feel nutty enough already. My favorite substitute is walnuts, but I've even used peanuts, which changes the whole taste into another very interesting direction. If you use nuts, roast them long enough to bring out their richer flavor. Just a few minutes on medium heat in a saute pan will do the trick, and you'll enjoy the smell. Just don't let them burn, and make sure they are completely cooled off before you add them.

I like to vary this recipe by using part basil and part parsley (curly or Italian), or cilantro,

just to jazz it up, and because I happen to love the different combinations. And, parsleys are good for your digestion and bloodstream. An added bonus to the orgasmic affects of Pesto. My preferred method is to make this in a food processor, but I've used a large mortar and pestle when I didn't have a processor, so be creative. Your imagination is far more powerful than any recipe, as long as you're lovin' it!

The Stuff:

Several cups of loose Basil leaves, Cilantro or Italian Parsley (foliage)

1-2 Garlic Cloves, to taste

¼ C Parmesan, or Romano, or Pecorino cheese, grated

1 T Zest, and 1-2 T Juice of 1 Lemon, or Lime

¼ C Pine Nuts, or your fav.

¼ C Olive Oil

1 t Salt, Pepper to taste, if the cheese is very salty, use less salt

The Method:

If using a food processor, you get to enjoy the convenience, and save some time here. Process (pine) nuts; add garlic, process; then the foliage, process; add the olive oil, lemon, cheese and S and P and process until your desired consistency. Before placing in an airtight container, pour a little olive oil on top to help preserve it. It can keep this way for about two weeks, or in the freezer for a coupla months.

If not using a food processor, you get to enjoy more direct contact with the ingredients.

Finely mince the garlic, basil and pine nuts individually, then add together. Add the rest of the stuff, and grind them with a mortar and pestle, or mix them thoroughly with beaters, or by hand, before placing them in an airtight container and so on...

Music:  Just get your sexy on, you know what it is better than I do, 
But Grace Potter comes to mind....for a start! And then Keb'Mo' and Bob Marley, and so on...