Tag Archives: Parmigiano-Reggiano

[Recipe] Poor (Wo)Man’s Pesto

14 May

My boyfriend has a few things in his life he loves immensely. The first is soccer – playing, watching, discussing – he lives the sport. He loves soccer so much that he agreed to play back-to-back games on a Saturday morning, with the first game starting at the ungodly weekend hour of 8 AM.

The second is pesto. He eats just about everything and in large quantities (case in point: he managed to polish off a 4-pound container of strawberries in just over 24 hours last weekend), but nothing quite gets his heart palpitating like that delicious, basil-green sauce.

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Being the youngest child of an Italian mama, he’s had his fair share of quality Italian food and pesto is no exception. This makes him a bit of a snob and he turns his nose up at any jarred/store-bought varieties of the stuff, declaring it decidedly inferior to the freshly ground sauce made at home, particularly with basil leaves that had been plucked from the plant just moments before.

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We usually make pesto in large batches and freeze it in small Tupperwares for easy access to pesto pasta or pesto cream sauce. We make quite a bit of it, but the last time it happened was at the end of August, so he’s had to go without for a few months now and it was quickly becoming unacceptable.

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After a trip to Costco led us down the nut aisle, he put his foot down and declared that we would spend the rest of the afternoon making pesto. Having no other plans, I agreed and picked up the requisite 5-pound bag of walnuts, but not before contemplating the pignoli sitting just adjacent.

You see, I am a bit of a purist when it comes to food. I am of the opinion that you shouldn’t try to “fake” a recipe and I would much rather plan my daily eats knowing full well that I’ll be indulging in full-fat, dairy ice cream rather than processing a frozen banana and pretending it’s the real thing. I have no problem with people making protein “frosting” or pseudo-cupcakes, but please don’t flood my Instagram saying it “tastes just like the real thing!”

It doesn’t.

But I digress; my original point is that I like to make food the way it’s meant to be made, particularly with Italian cuisine because they are notorious (along with the French) for cooking things just so because that is how it has always been.

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Pesto comes from the Italian region of Liguria, specifically Genova, home of a certain Cristoforo Colombo. The name comes from the Italian word pestare, which means ‘to pound or crush’ in the remote past conjugation (nerd alert). An official recipe for the paste that originated with the ancient Romans was first published in 1863 in  a book titled, La Cuciniera Genovese  by Giovanni Battista Ratto and if you go to the south of France, you’ll find a similar recipe for pistou, though they don’t use nuts.

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The traditionally accepted way to make pesto is using a marble mortar with a wooden pestle (pestle/pesto – get it?). First, garlic and pine nuts are placed in the mortar and reduced to a cream, then basil leaves are added and ground until creamy. The cheese is added at the very end, with some extra-virgin olive oil to help it along the way.

And it is for this reason that I always feel a twinge of guilt when Stefano and I have our pesto parties.

Stefano grating away

Stefano grating away

I am a fake.

That is, my pesto is decidedly not how it is supposed to be made.

Granted, my only real flaw is that I replace pine nuts with walnuts and parmigiano-reggiano with pecorino romano, but they are crucial ingredients and any Italian I know would be insulted that I dare call my impostor sauce ‘pesto’.

Not a mortar and pestle.

Not a mortar and pestle.

However, my dietary choices are dictated more by my bank account than Italian gourmands, so I will have to live with myself knowing that I am a gastronomic phony, a culinary charlatan.

Be that as it may, I will share with you my recipe for Poor (Wo)Man’s Pesto Sauce in the hopes that you can save a few dollars and enjoy this with a bit more piece of mind than I can.

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Poor (Wo)Man’s Pesto Sauce

Ingredients:

  • 2 cups (tightly packed, around 2-3 oz.) fresh basil (if you really wanted to break tradition, you could substitute a peppery arugula *wince*, but whatever you do, don’t use dried basil)
  • 1/2 cup olive oil (spring for extra-virgin)
  • 1/4 cup walnuts
  • 1/2 cup grated Pecorino Romano
  • 2 cloves garlic peeled

Directions:

  1. I always start by sticking the garlic in the food processor and giving it a few pulses, so it gets minced and then adding the nuts to get those chopped up, as well.
  2. Add the basil and get that mixed in before adding the olive oil.
  3. Add the olive oil in a consistent stream as the food processor is going. This ensures that you get a nice, smooth product at the end.
  4. After the mixture is well combined, add the cheese at the very end.
  5. Eat immediately or store in Tupperware in the freezer to use at a later date. I like to add a thin layer of olive oil on top to keep the pesto from turning a brown color. Pro-tip: Freeze pesto in an ice cube tray for easy to use portions!

You can make extra and freeze it in an ice cube tray and then you have individual portions of pesto!

If you’re curious, here is the “official” pesto recipe, as decided by the Genova Pesto World Championships.

Pesto Party

26 Aug

Hello, hello! Is the weekend over already? I feel like Sunday rolls around and I always wonder where the time went…

Yesterday was all about food (more so than usual): I went to Trader Joe’s with Stefano after my morning workout and did a desperately needed grocery shop, which was evidenced by the fact that my receipt totaled almost $100!! Eeep. Guess that’s what happens when you wait two weeks to go grocery shopping. Get a load of this haul, though.

That’ll keep me going for probably another two weeks. If you get a glimpse of the basil containers on the right, you will see one of the main ingredients for the pesto party that Stefano and I had shortly after putting all the groceries away. Please also note the massive loaf of challah bread, which was the star attraction in some delicious French toast that we made for Sunday brunch.

Back to the pesto. Pesto has some of my favorite things in the world in it: basil, cheese, and olive oil. Everyone always seems to be so intimidated by it and always buy it pre-made at the store, but please read this post and know how easy it is to make at home. I promise, it tastes a million times better!!! All you need are these ingredients:

A proper pesto contains pine nuts and Parmigiano-Reggiano cheese, but if you are poor like me can’t find those, you can always substitute with walnuts and any other kind of hard, salty cheese (I picked up some Pecorino Romano from Costco). Some people use parsley or other greens instead of basil, but I personally don’t think pesto is worth eating unless it has basil. I usually make it and adjust the recipe according to how I’m feeling, but what I generally follow as a guideline is:

  • 2 cups, around 2-3 oz. fresh basil (don’t even both with dried basil, it’s useless)
  • 1/2 cup olive oil (spring for extra-virgin)
  • 1/3 cup nuts (walnuts or pine nuts)
  • 1/2 cup grated cheese (Parmigiano-Reggiano, Grana Padano, and Pecorino Romano are all good)
  • 2 cloves garlic peeled

Stefano grating away

I always start by sticking the garlic in the food processor and giving it a few pulses, so it gets minced and then adding the nuts to get those chopped up, as well. I really don’t follow any particular order, but I usually liked to add the basil and get that mixed in before adding the olive oil. One thing I do suggest is to add the olive oil in a consistent stream as the food processor is going. This ensures that you get a nice, smooth product at the end. After that’s nice and mixed, I stick in the cheese at the end.

Go, little food processor, go!

Taste as you go and feel free to tweak the amount of ingredients, depending on your preferences. We stuck three cloves of garlic in our first batch and that ended up being a little too strong, and we really like garlic. If you’re not a huge garlic fan, one clove might be enough. Just adjust the ingredients proportionally if you’re planning on making a big batch.

You can make extra and freeze it in an ice cube tray and then you have individual portions of pesto!

Of course, we had to test out our batch, so we grabbed some tomato basil focaccia that we picked up from Trader Joe’s, spread a layer of pesto on the inside, and added some slices of fresh mozzarella, before popping them in the toaster oven for a few minutes, to melt the cheese and toast the bread.

After they came out, we drizzled a little olive oil and vinegar on top and scarfed them right down. Unbelievable.

It was a successful pesto party and both of us now have Tupperwares of pesto in our freezer, waiting to be eaten. Please try this at home, I promise you that you will never be able to eat store-bought pesto again!

Wow, the time flies! It is getting late over here and it’s bedtime for me! I spent most of the evening over at Stefano’s, making him lunches and dinners to keep in the refrigerator, so he doesn’t have to worry about meal preparation this week. Hopefully this means he won’t be getting home from school at 8:30 PM like last week!

I hope everybody had a really enjoyable weekend. I look forward to telling you about my delicious Sunday French toast in tomorrow morning’s post. For now, good night!

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