BSK was a pioneer in the use of pesto with pasta. BSK made (and still makes) perfect pesto. Strikes the right balance of basil, olive oil, garlic, pignolia nuts and parmigiano. (At times BSK varies it by using flat leaf parsley and walnuts. At Babbo, the famed New York Italian restaurant, the chefs make a broccoli di rabe pesto and serve it with thick pork chops). Decades ago, BSK served spaghetti with pesto to SJ and his young friend. SJ’s pal looked at the dish and exclaimed: “Aa-a-rgh!! Green spaghetti.” Wouldn’t eat it. Last night, BSK defrosted a jar of BSK pesto and served with chopped Kumatoes and boiled fingerling potatoes. Solid, tasty eating. BSK followed it with endive salad in Gorgonzola/mustard dressing. Much green goodness.
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