Pesto: simple but delicious. A dip, a sauce, a spread, a marinade even. But what a difference fresh ingredients make! Try this as an experiment: buy some basil from the store and let it sit around for a few days. Then make the pesto adding powdered garlic, powdered cellulose-Parmesan cheese, and the salt and olive oil as usual. Then make pesto using basil from your garden, freshly peeled garlic cloves, and freshly grated Parmesan cheese. The difference will astound you, and make you a believer in eating local & fresh. At our latest Foodie Club meeting, we introduced the students to pesto. Most of them had at least heard of pesto, but none of the students knew what ingredients went in it. But they all gathered around the table and began peeling garlic and grating cheese and picking the leaves off the basil stems. After all of the ingredients went into the blender, they sampled the pesto with some crostini — and kept going back for more! Several of the students got out their notebooks and wrote down the ingredients. They said they would make some for their parents! I love spreading the joy of simple, delicious and good-for-you food!
- Lots of basil leaves
- Several cloves of garlic, depending on preference, use a whole head or two!
- Freshly grated Parmesan cheese
- Olive oil
- Salt to taste
- (Toasted pine nuts are a delicious addition to pesto, but sadly unavailable or extremely expensive in El Salvador.)