For years I have shunned pesto. I didn't know what it was. It just sounded nasty. Why I decided to try it now, at age 65, is a mystery, but one day I bought a small jar. It cost over $4 for enough to spread on a piece of toast, but knew I could figure out how to make it. The grocery sells little baguettes for a dollar. I bought a baguette, pesto, and a few roma tomatoes. At home I sliced the baguette, toasted it and spread it with a little pesto. I laid a slice of tomato on top, added some sprinkles of romano cheese and drizzed it with extra virgin olive oil. OH MY GOSH!! It was incredible!
I knew there was a reason I bought and kept that small food chopper/processor (at Walmart for $10). It's been waiting in my cupboard for just this moment. Off to the store, I bought a sprig of basil for almost $3, pine nuts sold in a tiny jar for $4, garlic cloves already peeled and stored in a jar, a carton of shredded romano and a big bottle of extra virgin olive oil. Even with the the fresh ingredients the result was still no more than a small jar to pesto.
Yesterday I made a batch of spaghetti, drizzled it with olive oil and tossed in a tablespoon of pesto. WOW! I knew I needed more than I could afford to buy at the grocery. Basil growers are making a fortune. $3 a sprig? Olive oil is such a great replacement for butter on toast. Six months ago I would have gone home and eaten butter anyway (just because). But butter does not taste like it did years ago. I don't know what they do to it but it does not taste like butter should taste. I am lactose intolerant and finally am tired of the consequences of butter. Tomato sauces from jars are full of preservatives. 65 year old tummies don't like acids. Home grown tomatoes are so much gentler. All pasta does not have to be smothered in tomato sauce. My next challenge is to learn to make a great sauce with home grown low acid tomatoes and home grown herbs. Spaghetti does not have to cause indigestion.
Yesterday, the first of April, was hot and sunny. I went out to the shed, drug in a copper tub and planted it full of herbs. No more $3 sprigs of basil. I found much less expensive pine nuts and learned that one can make pesto with almonds. I found a coupon for romano and know there is another type of cheese I can use (Martha Stewart). I planted a roma tomato. Those plants may need a little extra protection, but it's been a very warm spring. Before summer is over, I will be a
Pestonista.
Try some freshly sliced roma tomato on toasted french bread with pesto. Crunchy sea salt is a good way to top this off although not necessary. Your blood sugar won't spike, you won't have saturated fats to worry about, you'll have your antioxidants and it's delicious. I'm looking forward to learning additional ingredients and new ways to use this delicious condiment. Good eating.
PESTO (in a food processor)
Pine nuts
Fresh basil
A couple of garlic cloves
Romano cheese
Extra Virgin olive oil.
Blend to a fine paste.
