Homemade Pesto

Almost every cuisine on our planet has found an important role for garlic and is among the oldest known horticultural crop. Egyptian and Indian cultures referred to garlic 5000 years ago and by the Chinese 2000 years ago. Pesto hails from the northern region of Liguria and is a Ligurian superstar! Pasta isn’t the only place you can find pesto on. Try it on bruschetta, in a vinaigrette, tossed with vegetables, in soups, polenta, quiche filling, mayonnaise.

Garlic’s good for you. It acts as a warming herb for the digestion and respiratory tract and is an important antibiotic and antiviral remedy for colds, flu, bronchitis, pneumonia, and other infections. When selecting a head of garlic, look for large, clean, firm bulbs with unbroken, dry skins. Remove any green shoots from cloves because they give a bitter taste that persists when garlic is cooked. Store garlic in a cool, dry place where air can circulate. Refrigerating garlic inhibits flavor and dehydrates the cloves.

The Culinary Chase’s Note: I prefer to use a pestle and mortar as I like to see the bits of crushed ingredients whereas the food processor tends to make everything smooth. The pestle bruises the basil releasing its perfume into the garlic and pine nuts. Put the basil leaves and garlic in mortar and crush. Add a pinch of sea salt and crush until almost creamy. Add the pine nuts and continue to crush; stir in olive oil.  At this point, you may need to add more salt or any of the other ingredients to your satisfaction.   This makes about 2 cups.  If you have any left over and don’t plan to use right away, place in an ice cube container and freeze for future use.  Enjoy!