Monday, January 17

Happy International Pesto Day!

According to today's papers, January 17th marks Int'l Pesto Day.  That's the day in which we all can have garlic breath...I've said it once, and will say it again, Pesto even on old shoes will taste good.  And, although this treat has its origins in northern Liguria, it's pretty much standard fare on tables around the world.
http://www.wickedfood.co.za/blog/basil-pesto-recipe.html
This picture and accompanying recipe comes from all the way in New Zealand - Wicked Food Cooking school and TV.  And while I'm sure it's absolutely amazing, alas, they suggest Parmigiano and not the traditional, Pecorino as in the original.

In fact, while 70 cities in Italy are hosting chefs in 'make-offs' (versus bake-offs) today, another article caught my eye:
According to the food czars in Italy, 9 out of 10 pestos do not respect the original and real ingredients of pesto, as Dio commanded and Mamma intended.
That's true.  I've found pretty much everything in my store-bought pestos, including nuts (not pine nuts, and if you're allergic...) and all kinds of flavorings.  So read labels, or...better yet, make your own.  And, if you're really in for a fabulous treat, try a red pesto as well...

And, here's a helpful hint from my very own mamma -- take that pesto and scoop it into ice cube trays and freeze as single-serving portions for later.  That way, every time you get a pesto rush, you won't have to grind up the basil right there & then.  It's as good as fresh.  Of course, that would imply you don't then unfreeze the entire tray for your own single serving of linguini...as some of us - ahem! - may do...

Post links to your favorite pesto dishes below...

9 comments:

Dave514 said...

Francesca:
There's nothing like fresh home made pesto e cappa di angeli.


Davide

PS I'm still holding you to that challenge and am expecting your feedback.

Anonymous said...

We here in America sometimes cannot find good pesto.....thanks for this...we need it!

Context Travel said...

Instead of ice cube trays, I've found those mini plastic cups for espresso to be handy for single size portions. Love pesto on everything but it is very, very special on Ligurian foccaccia.

TonyD said...

lmao

NickiG said...

With or without pine nuts?

BostonEllen said...

We had pesto tonight but it's January 18th here! I love pesto! I love everything about it, especially eating it on a wintery night....

Francesca Maggi said...

@Tony-don't know what's so funny but grazie!
And, here's another treat...Try spreading it on Pillsbury dinner rolls - roll up heat & eat. Or phyllo dough...
And yes, pine nuts are the real thing.

Anonymous said...

You have inspired me to make pesto...♥

Anonymous said...

It's also really good in an omelet, spread on a sandwich with say brie and tomatoes, or add a dollop to your red sauce. I think it's one of the greatest food inventions. I've also made cilantro pesto.