HUNGRY GERALD

BSK was a pesto pioneer. BSK made this savory sauce long before it became fashionable (it’s now in every supermarket ). The origin is Genovese and BSK always balanced the classic components accurately: olive oil, garlic, pignolia nuts, Parmesan and basil. Some yesteryear dinner guests expressed concern: “Green spaghetti?”  BSK often makes a creative varieties of the classic pesto sauce on Prince Edward Island ( the site of the HG/BSK/RIVA oceanfront home). Last night BSK used garlic scapes, walnuts, parsley, olive oil, spinach, Parmesan, salt and pepper. The lusty sauce was mixed with linguini, yellow beans, potatoes and cherry tomatoes —a happy “supper” (dinner on PEI). Locavore eating at the end of a warm and sunny day.