Presto Pesto

July 8, 2007

Pesto is…in a word…deep. Why deep? There are so many flavors happening at once.

Separately, the basil, garlic, Parm and olive oil have their own powerful flavors, but when they’re blended together they become something else all together.

It may be hard to believe, but we try to pack even more flavor into this pesto by toasting the pine nuts (an ingredient at the epicenter of this traditional dish).

In a dry pan, I toast the pine nuts over high heat until they turn brown (be careful here because the nuts can burn quickly).

After they’re nice and brauned, the pine nuts change from plain janes to nutty, rich pods of taste-tastic-ness.

I’m especially pleased with my pine nut pics, so check them out on my Flickr account.

Here’s the recipe (courtesy of Giada’s Family Dinners):

  • 2 cups firmly packed basil
  • 1/2 cup freshly grated Parm
  • 2/3 cup extra virgin olive oil (approx)
  • 1/4 cup pine nuts (toasted)
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1 garlic clove

Later tonight we’re making pesto-crusted trout. Stay tuned! bk

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