sweet dreams of pesto

When I hear that someone doesn't like something as faultless as pesto, I must say, I become a little bit concerned about the current and future state of our world. I always thought pesto to have that rare combination of qualities that characterize those things that I like to call “objectively good.” Pesto, puppies, and buy-one-get-one-free offers. Objectively good.

So tonight, something crazy happened. I made a pesto that really is more than just a pesto. Correction: I made a pesto that is more than even a pesto. I made a pesto that I would like to go ahead and call “objectively amazing.” As in, this pesto is so amazing that I have had only a pea-sized amount of it, and I swear to God, that is all that I need. (At any rate, it’s 2:45 in the morning, and eating more than a pea-sized amount of pesto would be even weirder than making pesto at 2:30 in the morning, right?) Really though, I’m not joking! (It really is 2:45 in the morning.) The tiniest bit of that pesto, and the toasty, garlicky charm of the taste it left behind in my mouth, will surely inspire sweet dreams for me tonight.

Objectively Amazing Pesto

This recipe, only slightly adapted, comes from The New Best Recipe, of which I am henceforth devout, devout follower.

-ingredients-
1/4 cup pine nuts
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
1 cup packed fresh flat-leaf parsley leaves
7 tablespoons extra-virgin olive oil
1/2 teaspoon salt
pinch of pepper
few tablespoons grated Parmigiano-Reggiano (optional)

-preparation-
1. Toast the pine nuts in a heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes. Remove nuts from skillet.
2. Add the garlic cloves to the empty skillet. Toast, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and roughly chop.
3. Bruise the basil and parsley using a mortar and pestle. Alternatively, put the herbs into a heavy-duty plastic ziploc bag and pound the bag with the flat side of a meat pounder or rolling pin to bruise the leaves.
4. Blend the nuts, garlic, herbs, olive oil, 1/2 teaspoon salt, and pinch of pepper using a food processor or hand blender. Process until smooth but slightly chunky. (I don't like my pesto totally pureed down.) Mix in Parmigiano-Reggiano cheese if desired.
5. Taste; season more with salt and pepper as desired.







Picture: Cover the pesto's surface with either plastic wrap or a thin layer of olive oil if you want to store it in the fridge for up to 3 days.

bruschetta for the people

After reading certain kinds of recipes, I am left feeling compelled to engage in grade-B criminal activity. Especially recipes for bruschetta. (You may think you're on to me and my witty wordplay of the day, but no, no, I'm not saying I love bruschetta enough to kill for it!) So many recipes for bruschetta, like so many recipes for crab cakes and ravioli filling, call for bits and smidgeons of way too many fresh herbs. Now don't get me wrong. I love fresh herbs, and for recipes that call for an array of herbs by the cupfuls, I'm all for it. But I'm unemployed, and really, I'll be damned if I ask my dad to pay my credit card bill again just to cover fresh herb expenses. That said, I am not going to rip off a few leaves here and a few leaves there from the bunches of herbs at the grocery store. It's beneath me, and I won't do it. What I will do is say 'no' to always following recipes, because I have learned over these recent trying times, that there's always room for empowerment of one's own mind and culinary instincts. And because following rules is boring. AND, because the unemployed should have their bruschetta too!

One-Herb Bruschetta

-ingredients-
4 red but firm plum tomatoes (other kinds of tomatoes are more likely to be mealier, and a mealy tomato is never as offensive as when in bruschetta)
2 cloves garlic, minced
1 lemon's juice (I like very lemony bruschetta; if you don't, add less.)
1/4 cup fresh basil, roughly chopped
1/4 cup extra-virgin olive oil

1 baguette

-preparation-
1. Cut plum tomatoes into small dice. Put diced tomatoes in a bowl.
2. Add remaining ingredients to bowl, mixing them into tomatoes. Season with salt and pepper.
3. Let tomato mixture sit, covered, on countertop for at least 1 hour.
4. Cut baguette into 1/2-inch slices; toast.
5. When ready, top toasts with tomato mixture and serve.













Picture: Step 3.