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Archive for the ‘Sauces’ Category

©2008 Harry Kenney

When you think of pesto you think of — I’m willing to bet — three things. In no particular order they are: Basil, Italian and green sauce. Ok, seemingly not a revelation right? More like something that comes outta the mouth of “Captain Obvious”. Generally I agree with you. That’s exactly how it seems.

… Until you discover that while sure, pesto is usually made from basil, it doesn’t have to be. Or that when you think of pesto as “green sauce” turns out there’s another totally different sauce known as salsa verde that is actually Italian green sauce. Or that here in America when you say salsa verde, we think of Mexican, not Italian. Aha! Suddenly not everything seems so black and white — or rather, green — now, does it?

Yes this recipe here is the “original”, the traditional Italian, green, basil one. But did you know you could make a tomato pesto? A sun-dried tomato pesto? Or a red bell pepper pesto? How about one with the main ingredient being arugula or parsley or even olives? Now you get the idea.

Then there’s the whole “green sauce” thing. Yes, I would have to say pesto is the most famous “green sauce” in many ways. But — a big but — it is salsa verde that is the actual, true “green sauce” when people speak of a green sauce. The Italian version, which supposedly has been around since the days of the Roman Empire, is according to it’s Wikipedia listing made with “parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and possibly mustard”. (Mind you, this is one of those Wikipedia listings that cites no references to back up the listing. But it seems logical.)

One thing for certain, here in America when we hear the term “salsa verde” we first think of Mexico, not the country shaped like a boot. And that salsa verde is made with ingredients that include tomatillos, either serrano or jalapeno chiles, cillantro, garlic and onion. Finally, on our trip around the world of green sauces, there is chimichurri from way south of the border; this sauce originally an Argentinian staple that can be found in mostly all of the other South American countries as well, is made with ingredients including oregano, parsley and jalapenos.

And one of these days, I will get around to making something with all of these. They are just too good not to do so. For today though, enjoy this classic pesto, and tomorrow, we’ll make a delicious pasta dish with it.

Classic Basil Pesto Sauce
©2008 Harry Kenney

1/4 cup pine nuts, toast them in small frying pan
2/3 – 1 cup fresh basil leaves
1 garlic clove
1/4 cup grated Parmegan
salt
pepper
1/4-1/3 cup extra virgin olive oil
1 tsp lemon juice (optional)

In food processor put in basil leaves (wash and dry then as you wuld lettuce, frist) along with a dash of salt and pepper. Give a quick couple of pulses to chop only. Then add pine nuts, garlic, cheese. Pulse sevel times til fine. Put switch to on, open feed tube or lid and add olive oil slowly to emulsify. Not too much. You want a thick paste like sauce. Taste. Leave alone or add a teaspoon of lemon juice and mix in if needed. That’s it. Doesn’t look like a lot but it’s concentrated a lot; in a pasta dish that’s enough to serve 4 to 6.