Short and sweet this week: a classic pesto recipe for the handmade pasta I gave you instructions for
a few weeks ago.At the beginning of October, I had to bring in my plants from the balcony in anticipation of the cold weather, which, as of today, hasn’t arrived yet. Anyway, I harvested my basil:
And ended up with this much (a couple of cups):
wanted to try making pesto but was a little intimidated by it until I
heard Lidia Bastianich on one of my favorite podcasts, America’s Test
Kitchen. She explained that “pesto” comes from an Italian word meaning
“mash”, “grind” or “beat”. Therefore, pesto isn’t cooked; the
ingredients are mashed and beaten in a mortar and pestle or blender. Sounded easy.
are many types of pesto from different regions of Italy. For example,
traditional Sicilian pesto has tomatoes in it.
The version I describe here is pesto alla Genovese and is the most common one in the States. It’s the creamy green one you’re probably thinking of right now.
Additionally, there are
thousands of variations for each version, such as using walnuts instead
of pine nuts. Fortunately this gives me a lot of delicious homework to
do for this blog – I’ll keep you posted.