Many, many decades ago, BSK was a pesto pioneer. HG/BSK tasted it in Italy and were enthusiastic. At HG/BSK’s then home in Montclair, NJ, BSK would make many jars of the wonderful stuff. Olive oil, basil, garlic, pignolia nuts, parmesan (and a bit of Italian parsley) would go into the food processor (blended for only moments to retain texture). Presto!! Green heaven. BSK would coat thick slices of the wondrous Jersey tomatoes BSK cultivated in BSK’s vegetable garden with pesto (BSK also gew the super fresh basil). Spoonfuls of pesto adorned broiled, fried and steamed fish filets. Best use was pesto mixed with linguine or spaghetti accompanied by grated parmesan and hot pepper (the righteous companion was fruity red wine). Not everyone shared the HG/BSK’ family’s pesto delight. An SJ friend said when served a dish of pasta with pesto: “A-a–rgh!! Green spaghetti!!”—and refused to eat it. HG liked pasta pesto ringed by potato slices and broccoli. Tonight, in Riverside, RI, gifted daughter Lesley R. had an abundance of basil and made pesto before the herb aged. Exuberantly tasty. HG had a big bowl of linguine smothered in pesto. As usual, Lesley served HG (tummy has shrunk) a giant portion. Sprinkled with parmesan and chili powder, HG managed to eat 3/4ths. The rest will make a salubrious lunch for HG tomorrow. (Lesley’s version of pesto tonight was groundbreaking – arugula, olive oil, cashew nuts, goat cheese, basil, parmesan, garlic. Lush creativity).
Leave a Reply