Dr. Thom Ris, one of our expert food columnists and the author of
"The Palm Springs Lifestyle Cookbook" shares his recipes for Mint Pesto and
Coachella Valley Pesto.
Pesto is one of the darlings of the culinary world. It's popularity
is due to the fact that it's easy to prepare and compliments various
foods.
It's great served over pasta and it's a delicious addition to an
oil a vinegar salad dressing. A tablespoon or so of Pesto can add life to
soups and sauces. It can also be used directly on meat and poultry to add
an inviting favor. As an appetizer, Pesto can be slathered on cream cheese
that is spread on crackers.
It's wise cook who makes up several pints of Pesto for future use.
It keeps well in the freezer. Some package Pesto in ice cube trays so there
is a degree of portion control. If Pesto is made in advance or made to be
frozen, do not add the Parmesan cheese until you're ready to serve. Cheese
does not freeze well and looses it's flavor. To help the Pesto retain it's
color while storing or freezing, coat the top with a layer of olive
oil.
Fresh basil is preferable, of course. Always remove the stems which
are bitter. However, the flowers can be used. Wash the basil gently and dry
in a salad spinner or allow to completely dry on a paper towel.
Extra-virgin olive oil is best for Pesto, but canola or grapeseed
oil can be used.
Genuine Parmigiano-Reggiano is the cheese of choice for Pesto. However
Asiago, Pecorino Romano or other hard cheeses are acceptable. Pre-grated
cheese is to be avoided. Freshly ground Parmesan is the best for
Pesto.
Some will say that Pesto should be ground with a mortar and pestle.
I agree. If this is not possible, the use of a food processor or blender
is acceptable. If using the mechanical method of making Pesto, care should
be taken to avoid "over working" it. Pesto should not be pulverized and
slushy.
Coachella Valley Pesto
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2 cups basil leaves, loosely packed
-
Kosher salt to taste
-
2 cloves garlic, crushed
-
2 tablespoons pine nuts, lightly toasted
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1/2 cup extra-virgin olive oil
-
1/2 cup Parmesan cheese, grated
Carefully wash the basil, removing stems. Spin it dry. Combine with
salt, garlic and nuts and about half the oil in a pestle, food processor
fitted with the metal blade or a blender.
If using a processor or blender, quickly pulse the ingredients.
Periodically scrape down the sides of the work container. Add more oil until
the Pesto reaches the consistency you like. It can be thinned later with
more oil or several tablespoons of pasta water just prior to serving if it
is too thick.
This Pesto can be refrigerated for several weeks or frozen for several
months. Add the Parmesan and stir by hand just before used.
The following recipe for Mint Pesto is refreshing sauce to use with
pasta or polenta, especially when served with lamb. It's also an excellent
seasoning with steamed or grilled vegetables.
Mint Pesto
-
2 cups fresh mint leaves, loosely packed
-
1 medium clove of garlic, crushed
-
1/4 cup pine nuts or walnuts
-
2 tablespoons fresh lemon juice
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Kosher salt to taste
-
1/4 teaspoon freshly ground pepper
-
3/4 cups canola oil or grapeseed oil
Carefully wash the mint and remove the stems. Wash the leaves and
spin or pat dry. Place the mint in a food processor fitted with the metal
blade with the garlic, nuts, lemon juice, salt and pepper.
Pulse quickly and add 1/4 cup of oil. Pulse again add add additional
oil to make a creamy sauce. Scrape down sides of work bowl as necessary.
Use immediately. Mint Pesto will retain it's flavor or only a day or so after
it has been made.
About the Author: Dr. Thom Ris is the author of the Palm Springs
Lifestyle Cookbook, available at major area bookstores. Contact Dr. Ris at
760-321-5354. His address on the Internet is:
Chefthomr@aol.com, and his website
is:
Desert-winds.com/thomris. |
