Pesto seems to be Italy’s word for ‘Salsa’, which we know is Spanish for ‘Curry’. Every country has a type of sauce that goes with all of their different dishes an gives them their individual flavors.
I made Pesto at work today. The garden had a bounty of basil, as well as other yummy things I will be plying the kids with over the next few days. I also had a bag of parmesan shredded cheese and various seeds to use instead of the normal pine nuts.
Yup, Pesto on it’s way!
What I used:
Basil, about 2lb, which is a lot!
Salt
Olive oil
Sesame seeds
Pre-processed Garlic
Chives, also from the garden
Lemon juice
Techneque:
I cleaned the basil well in a colander. While cleaning, I found that some Lemon Thyme has been picked and put into the same container. More herbs!
I started up the food processor and started putting the cleaned herbs, including many of the stems, into the processor. I started adding a little salt, the sesame seeds and lemon juice. You will notice that I did not put amounts. Each batch will be different, needing more or less of the different components. I started to add the garlic and people started coming into the kitchen trying to find where the smell was coming from..
The pesto was getting a little grainy, so I started alternating adding Olive Oil and the Parmesean cheese.
I filled the food processor. I mean, to the point where I could not stuff any more cheese into it. It was wonderful. I would scrape down the sides and fold it into it’s self, add a little more, if I could, and pulse again. Until I just couldn’t do any more.
It made about 5 cups of pesto. I don’t think it will last too long…
Oh, by the way, if you don’t make a mess, you have not been cooking.
Chef Rena
I didn’t use the stems for the Thyme and some of the basil in the pesto. I put it in the stock I had on the stove.