Pesto –
This popular topping can be slathered over crusty bread or mixed with different pastas. Pesto originated in Genoa in Italy’s Liguria region. To be true Pesto, local officials state that it can only be made with Mediterranean pignoli, Ligurian extra-virgin olive oil, Genoese basil leaves, garlic, Parmigiano Reggiano Stravecchio, Pecorino Fiore Sardo, and coarse sea salt. That’s all.
Thanks to creative chefs, there are lots of great variations to enjoy. Just include the basics with a ground nut such as pistachio, walnut, almonds, or pine nuts. Add your favorite quality olive oil (first cold press is best), something green, raw garlic, maybe a little cream, some salt, red or black pepper and of course parmesan or pecorino cheese.
Most pesto’s improve if you wait a day to use them. Refrigerate and pour a little more oil over the mixture to keep it from drying out. Keep tightly sealed. For the herbs, tomatoes, peppers and garlic a food processor works well. The goal is to finely chop the ingredients rather than puree.
Here are some alternatives from the traditional:
For greens you could process some blanched broccoli instead of the more typical basil or flat leaf parsley.
Want red pesto, use cherry tomatoes you have skinned and processed in a food processor. By skinning, I mean, place the tomatoes in boiling water long enough (a couple of minutes should do it) to wrinkle/break the outside skin. Remove the skins and discard.
For a Mexican flavor try some roasted poblano or cubanelle peppers, chopped cilantro, a small amount of a chopped shallot, toasted pumpkins seeds, and the juice of one limes or more to taste. Don’t forget garlic cloves and salt.
Just experiment to see what you can come up with to share with family and friends. Pesto can be kept fresh for a week or so in the refrigerator in a sealed container. Keep a thin coat of oil over the top.
While on this topic, I can recommend creating your own Tapenade. Traditionally, it’s made from chopped or pureed green or black olives, capers, and anchovies. Delicious on breads or as a stuffing for poultry.