A couple of weeks ago, I was driving home from a nightclub in Costa Mesa with a 30-something year old classmate of mine. She was mildly buzzed and ready to go to sleep, but as we were chatting about how spring break was going, she interjected:
"Oh by the way, you have to make me pesto."
I had pesto sauce for the first time when I was six years old. I was at a family friend’s house while my parents were moving our stuff into a new place about 30 minutes away. It was green and it tasted funny, like nothing I’d ever seen before. Not exactly the most inspiring beginning to what has become my favorite pasta sauce.
Today, pesto is used in everything from pasta to pizza, from dips to sandwiches. And the summertime is great because that’s when basil, the ingredient in the sauce, grows large and fragrant. Go to most farmer’s markets in the summertime, and you can get huge bunches of it for 99 cents. At the famous Gilroy Garlic Festival, its served everywhere you go.
The clash of flavors is simple yet satisfying. The aroma of the basil, the pungent garlic, the texture of the pine nuts, the richness of the cheese, and all complimented by the distinct taste of extra virgin olive oil. Yes, this sauce has something for everybody.
Here’s the way I like to make it:
36 Basil leaves, rinsed and dried
3-4 cloves garlic
¾ cup extra virgin olive oil
1 cup pine nuts
¾-1 cup freshly grated parmesan cheese
Salt and pepper to taste
Combine and mix all ingredients in a food processor or blender. If too thick, add small amounts of olive oil. This makes enough sauce for a pound of spaghetti.
I recently rediscovered the sauce’s versatility in sandwiches. Here’s a simple favorite of mine, with a little twist on the old grilled cheese and tomato.
ITALIAN SALAD SANDWICH
Two slices of sliced long sourdough bread
Two slices of a large tomato
(Optional: Two cucumber slices)
Pesto sauce
One slice of mozzarella or provolone cheese
Coat one side of each slice of bread with pesto sauce. On one slice, place tomato (and cucumber, if desired). On the other slice, place cheese. Place in a warm toaster oven for about five minutes, until bread is toasted and cheese melted. Remove bread slices, place together, slice, and enjoy.
(A word to the wise: Your breath will smell of garlic for quite some time after eating, hence not advisable on a first date).
"Oh by the way, you have to make me pesto."
I had pesto sauce for the first time when I was six years old. I was at a family friend’s house while my parents were moving our stuff into a new place about 30 minutes away. It was green and it tasted funny, like nothing I’d ever seen before. Not exactly the most inspiring beginning to what has become my favorite pasta sauce.
Today, pesto is used in everything from pasta to pizza, from dips to sandwiches. And the summertime is great because that’s when basil, the ingredient in the sauce, grows large and fragrant. Go to most farmer’s markets in the summertime, and you can get huge bunches of it for 99 cents. At the famous Gilroy Garlic Festival, its served everywhere you go.
The clash of flavors is simple yet satisfying. The aroma of the basil, the pungent garlic, the texture of the pine nuts, the richness of the cheese, and all complimented by the distinct taste of extra virgin olive oil. Yes, this sauce has something for everybody.
Here’s the way I like to make it:
36 Basil leaves, rinsed and dried
3-4 cloves garlic
¾ cup extra virgin olive oil
1 cup pine nuts
¾-1 cup freshly grated parmesan cheese
Salt and pepper to taste
Combine and mix all ingredients in a food processor or blender. If too thick, add small amounts of olive oil. This makes enough sauce for a pound of spaghetti.
I recently rediscovered the sauce’s versatility in sandwiches. Here’s a simple favorite of mine, with a little twist on the old grilled cheese and tomato.
ITALIAN SALAD SANDWICH
Two slices of sliced long sourdough bread
Two slices of a large tomato
(Optional: Two cucumber slices)
Pesto sauce
One slice of mozzarella or provolone cheese
Coat one side of each slice of bread with pesto sauce. On one slice, place tomato (and cucumber, if desired). On the other slice, place cheese. Place in a warm toaster oven for about five minutes, until bread is toasted and cheese melted. Remove bread slices, place together, slice, and enjoy.
(A word to the wise: Your breath will smell of garlic for quite some time after eating, hence not advisable on a first date).
1 comment:
...but VERY advisable for a LAST date!
Post a Comment