I had something completely different in mind for this diary, but that can wait until next month. The basil plant can't wait and I'm having pasta with pesto.
I wasn't around for last week's WFD, so before I start I want to offer the music that should have accompanied yojimbo's great diary.
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The word Pesto actually means the method of preparation, "pounded" (same root as "pestle" that it's pounded in), and in any high-end restaurant you might find "pesto" made from just about any green herb the chef likes.
But the archetype is pesto alla Genovese, with basil, pine nuts, garlic, olive oil, and Romano cheese. The details below are from Food Channel.
Basil Pesto
About 1 cup, maybe 8 servings
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
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The most traditional Genoa version combines this with pasta, new potatoes and green beans. But it's wonderfully versatile and goes well with chicken or most vegetables. The chicken pesto sandwich is a staple of pub food and other middling restaurants.
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What's for dinner at your place?
Please think about sharing your cooking skills with the rest of us. Message ninkasi23 if you can write a future WFD.