Pesto Information & Hints Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
BASIL, CHEESE, NUT, OIL
Directions:
HISTORY: The Genoese are known for dropping the ends of words and
thats probably how Pesto al Basilico became shortened to pesto.
Pesto comes from a verb (pestare in Italian) that just means
"pounded". In Genoa the preparation of this sauce is steeped in years
of tradition. It must be pounded with a marble pestle in a marble
mortar, only the Genoese basil, bathed by salty sea air as it grows
will do; the purest versions contain nothing but basil, cheese,
garlic and olive oil. The classic pesto contains two kinds of cheese,
a little Parmesan and young, sharp Sardinian pecorino or pecorino
romano and pine nuts or pignoli, extracted from the cones of the
stone pine. Pesto and the other green sauces of Italy all predate the
tomato. Many had their origin in Roman times, when they were
frequently used to disguise the flavors of overripe meats and other
deteriorating foods. DISCOLORATION: To prevent the discoloration of
basil pesto, be sure that the basil leaves are dry before you puree
them, and pour a thin layer of oil over the top of the pesto to keep
the air out.
Add about 1 teaspoon of lemon juice for every pint of pesto to
counteract the browning.
PREPARATION: Toast the nuts (eight to ten minutes in a 325 degrees
oven) for extra flavor. Unsalted, roasted pistachios can be used in
place of the more-expensive pine nuts.
Be sure the herbs you use are dry. Rinse, then either pat them dry in
absorbent paper towels or use a salad spinner.
Taste the herbs before you use them and balance the more assertive
ones (such as dill, oregano and rosemary) with spinach or parsley,
preferably flat-leafed parsley.
Use quality ingredients - extra virgin olive oil and freshly grated
Parmesan cheese.
Wait until the end of cooking time of recipes to add pesto. Heat
diminishes the taste and muddies the color.
Often in Italy the pesto is thinned by adding to it 1 or 2
tablespoons of the hot spaghetti water before mixing it with the
pasta.
STORING: Although you can prepare the pesto in advance and store it
in the refrigerator, it is preferable to eat them freshly made.
Sun-dried tomato and olive pesto can be kept for up to a week stored
in the refrigerator.
Freezing pesto is not recommended because the texture gets mushy.
SUGGESTIONS: Top slices of focaccia with pesto and shard of dry
Monterey Jack cheese; to angel-hair pasta with grilled scallops
and pesto (dill or garlic chive go especially well); garnish
grilled polenta, sauteed crab cakes and warm quesadillas.
Flavor vinaigrettes, salsas, tomato or cream sauces, soups, and
stews with pesto, instead of fresh herbs.
Brush broiled chicken with pest to taste about 10 minutes before
the end of cooking time. Serve with tomatoes.
Season mayonaise with a tablespoon or two of pesto when making a
potato salad.
To 4 scrambled eggs, add 1 tablespoon pesto.
Sage pesto is wonderful on a baked potato.
Arugula pesto with green beans, cous cous or risotto
Sorrel pesto is very exciting because of its gorgeous color.
sources: "Food Day" in the Daily Review, by Paula Hamilton, Food
Editor, July 6, 1994 and "Pesto" by Lou Seibert Pappas, Chronicle
Books $9.95
"Rice, Spice and Bitter Oranges, Mediterranean Foods & Festivals" by
Lila Perl, World Publishing, 1967, 67-23361, page 121
"Silver Palate Cookbook" by Julee Rosso & Sheila Lukins with Michael
McLaughlin, Workman Publishing, New York, 1982, "Summer Pastas" page
80 ISBN 0-89480-203-8, typed by Dorothy Hair 7/7/94
Source from luhu.jp
thats probably how Pesto al Basilico became shortened to pesto.
Pesto comes from a verb (pestare in Italian) that just means
"pounded". In Genoa the preparation of this sauce is steeped in years
of tradition. It must be pounded with a marble pestle in a marble
mortar, only the Genoese basil, bathed by salty sea air as it grows
will do; the purest versions contain nothing but basil, cheese,
garlic and olive oil. The classic pesto contains two kinds of cheese,
a little Parmesan and young, sharp Sardinian pecorino or pecorino
romano and pine nuts or pignoli, extracted from the cones of the
stone pine. Pesto and the other green sauces of Italy all predate the
tomato. Many had their origin in Roman times, when they were
frequently used to disguise the flavors of overripe meats and other
deteriorating foods. DISCOLORATION: To prevent the discoloration of
basil pesto, be sure that the basil leaves are dry before you puree
them, and pour a thin layer of oil over the top of the pesto to keep
the air out.
Add about 1 teaspoon of lemon juice for every pint of pesto to
counteract the browning.
PREPARATION: Toast the nuts (eight to ten minutes in a 325 degrees
oven) for extra flavor. Unsalted, roasted pistachios can be used in
place of the more-expensive pine nuts.
Be sure the herbs you use are dry. Rinse, then either pat them dry in
absorbent paper towels or use a salad spinner.
Taste the herbs before you use them and balance the more assertive
ones (such as dill, oregano and rosemary) with spinach or parsley,
preferably flat-leafed parsley.
Use quality ingredients - extra virgin olive oil and freshly grated
Parmesan cheese.
Wait until the end of cooking time of recipes to add pesto. Heat
diminishes the taste and muddies the color.
Often in Italy the pesto is thinned by adding to it 1 or 2
tablespoons of the hot spaghetti water before mixing it with the
pasta.
STORING: Although you can prepare the pesto in advance and store it
in the refrigerator, it is preferable to eat them freshly made.
Sun-dried tomato and olive pesto can be kept for up to a week stored
in the refrigerator.
Freezing pesto is not recommended because the texture gets mushy.
SUGGESTIONS: Top slices of focaccia with pesto and shard of dry
Monterey Jack cheese; to angel-hair pasta with grilled scallops
and pesto (dill or garlic chive go especially well); garnish
grilled polenta, sauteed crab cakes and warm quesadillas.
Flavor vinaigrettes, salsas, tomato or cream sauces, soups, and
stews with pesto, instead of fresh herbs.
Brush broiled chicken with pest to taste about 10 minutes before
the end of cooking time. Serve with tomatoes.
Season mayonaise with a tablespoon or two of pesto when making a
potato salad.
To 4 scrambled eggs, add 1 tablespoon pesto.
Sage pesto is wonderful on a baked potato.
Arugula pesto with green beans, cous cous or risotto
Sorrel pesto is very exciting because of its gorgeous color.
sources: "Food Day" in the Daily Review, by Paula Hamilton, Food
Editor, July 6, 1994 and "Pesto" by Lou Seibert Pappas, Chronicle
Books $9.95
"Rice, Spice and Bitter Oranges, Mediterranean Foods & Festivals" by
Lila Perl, World Publishing, 1967, 67-23361, page 121
"Silver Palate Cookbook" by Julee Rosso & Sheila Lukins with Michael
McLaughlin, Workman Publishing, New York, 1982, "Summer Pastas" page
80 ISBN 0-89480-203-8, typed by Dorothy Hair 7/7/94
Source from luhu.jp