B for BASIL [No, not Basil Faulty of the homonymous towers, Basil the Plant.] Late summer is the time of year when basil crowns gardens around the Mediterranean. Basil derives from basilikos, Greek for royal, i.e. this is the "royal herb", named so probably because it was used to create perfumes for the royals of antiquity. Its fine aroma is a cross between liquorice and cloves. Since we are not royals, however, what can we do with basil? We can do Pesto sauce. Pesto probably originated in Genoa, Italy, and comes from the Italian word pestare that means to pound or to bruise. You can easily find fresh Basil if you grow it in a small pot while pine nuts you can find already pealed in a grocery. But if you have time to kill and you are in a suitable geographical area you can search for pine trees and pine kernels - each may contain up to 50 pine nuts, and peal them yourself one by one. Traditionally, as the name implies, pesto is made with mortar and pestle, and it is still believed that this is the best way to extract the fullest flavour from basil. The reason that the traditional way is better is than the food processor is the fact that the basil leafs are not pureed. The ingredients are the following 3 cups packed with tender basil leaves Add the garlic to the mortar and mince. Next, add the basil leaves, pine nuts, and salt and process steadily while you add the oil in a thin but constant stream. When the sauce has the right consistency, transfer it to a bowl and, using a spatula, fold in the grated cheese. If the sauce is too thick, work in more olive oil. Pesto can be made ahead and stored in the refrigerator for a few days or in the freezer for a few weeks (use ice trays for the servings). If you plan to store it, leave the cheese out. Transfer the pesto to a refrigerator container, pour a thin film of oil over the top, cover, and store. When you're ready to use it, let the pesto thaw if necessary, then stir in the oil on top and the grated cheese. Use it on pasta, pizza, over grilled chicken or fish, with baby potatoes or as a seasoning agent in soups and salads (pesto vinaigrette). Bon Appetite Buy herb seeds on-line at the ECOCLUB.com Shop Copyright © 1999-2002 ECOCLUB
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