|
Now you don’t have to search out one of those “rare” restaurants where they
really know how to make real Italian pesto the proper and “flavorful” way.
Actually, a mere term of “flavorful” is doing this level of pesto a grave
injustice. It is so much more than that, I’m not sure I can come up with an
adequate superlative. “Nectar of the Gods” would be a somewhat appropriate
cliché.
Anyway, you’ll just have to see for yourself.
No, you do not have to use a
mortar and pestle. A really substantial mortar and pestle is nice to
have, though, and helps in grinding spices in seed or berry form, as well as
the preparation of dishes such as pesto. It really helps to bring out the
natural oils of the herbs and the nuts you use.
If you do not have a mortar and pestle, chop up the
ingredients finely, place in a
wooden bowl, mix by swirling up the sides
see Caesar salad dressing recipe. Just add the cooked pasta of your
choice and you’re ready to go. No Cooking for the sauce! (Well, that
might not quite be true. We like to gently sauté the pine nuts before
grinding them up).
We would no more throw all of these wonderful ingredients
into a blender and emulsify them, than we would the ingredients of my
wonderful Caesar salad dressing. It’s not even close to the same, I promise.
And, that pre-made “goup” you can buy in the store? Fageddaboudit!
So, make pesto the old fashioned way. You’ll be glad you did
and Aletha and DOD guarantee it!
New Italian Recipes Presents:
Homemade (authentic) Pesto Sauce
Ingredients:
Large bunch of ultra-fresh basil(1 cup after finely mincing)
1 large garlic clove, very finely sliced and then minced (You can use more
than this, but a little bit of raw garlic goes a long way!
½ cup very finely diced sun-dried tomatoes, preferably oil packed
2 t raw sugar (turbinado) (or Splenda)
½ cup pine nuts, preferably roasted and finely chopped or ground.
1/3 cup finely diced or grated Parmigiano-reggiano or pecorino Romano cheese
Enough very good extra virgin olive oil to produce desired consistency. (I
have never measured the olive oil, I just go by feel. I would say around 1/3
cup, though. The better the olive oil and the quality of your basil, the
better the pesto.)
Preparation:
As stated above, mix everything in a wooden bowl if you are adding to warm,
cooked pasta.
I’ll let you in on a tip: You will not believe how
good this pesto is on grilled chicken or fish. It is so versatile, you will
no doubt come up with numerous dishes to grace with this almost “holy”
mixture.
Note: If you prepare your chicken or fish in a
Showtime Barbeque And Rotisserie as we often do, you'll have even better
flavor. The natural self-basting of the rotisserie cooking method produces
ultra-moist and flavorful meat.
Variations that are really great are many: Substitute finely
chopped walnuts, hazel nuts or pecans for the pine nuts. It is really
good with pistachios!
How about cilantro for the basil, or Italian Parsley, or a
mixture. Throw in some fresh thyme or oregano along with some chives.
Be creative. That’s what it’s all about, but be sure and try
pesto in some ways you haven’t thought of. How about this: the standard
recipe above with linguine and scallops. Lightly sauté the scallops in white
wine (or chicken stock) and a bit of butter! Yum-bo-licious!
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
Printer Friendly Version Of New Italian Recipes Homemade Pesto
Home - Recipes
Stocks And Sauces Home Page
More Pasta Recipes
Homemade (authentic) Italian Pesto Sauce
|
