Pesto

(c) Dorine Houston 2007

Growing up has its drawbacks in the kind of suburban family with parents who think there is nothing wrong with the monster carbon footprint they leave when driving a conversion van and an SUV, that dinner ought to go from freezer to microwave to table in minutes with food shopping occurring once a month and that “good” dining out happens at pathetic chains such as Steak & Ale and Charcoal Pit.  My niece, who has been learning how to cook from me since she was six, and who loves exploring the city and its independent restaurants, has just graduated from high school.  She has rejected summer camp and has more time to do the things we enjoy doing together including cooking lessons. 

For her graduation present, I promised her a day in the city starting with Chinatown in the morning.  She will look for a special present she wants that is likely to be available there, and then we will have a lunch of dim sum.  By evening, we will be in South Philadelphia, where we will enjoy a century-old restaurant with Northern Italian cuisine that regularly features singers performing Italian classics and opera arias throughout the evening.  The restaurant has a web page and I showed her the menu. 

“I’ve heard of pesto but have never tasted it,” she remarked, so I told her how it is made.  “Sounds good!” 

We ended up deciding it was time I taught her how to make it.  We put some meat and vegetables on the grill, and start dinner with a plate of spaghetti tossed with pesto. 

The original pesto is made with Genoa basil, the large-leafed kind often called sweet basil.  Some creative people have been making their pesto with other green leaves, but basil is the original ingredient.  My potted basil hasn’t flourished enough to produce the 90 grams needed so the first step was to buy basil.  Another important ingredient is good Italian cheese, often parmigiano reggiano.  Since I love locatelli, I decided to buy a piece of each cheese and have a tasting with her, helping her discover what she likes in cheese.  Finally, I set up some olive oils for tasting so she could develop a sense of the fruitiness and spiciness found in quality oils. 

Finally, we made the pesto, tossed it with spaghetti and enjoyed it. 


Pesto

3 1/2 oz./90g/2 cups fresh basil
2 oz./60/1/4 cup pine nuts 
2 cloves garlic
1/2 cup grated Parmesan cheese
4 oz./120g/1/2 cup/120ml extra-virgin olive oil
Salt and freshly ground black pepper to taste 

If you choose to measure basil by volume rather than weight, keep jamming it down in the cup.  Weight makes more sense. 

Combine ingredients in the food processor and pulse until chopped but retaining texture.  Toss with spaghetti or spread over poached, baked or grilled fish or chicken.