Well, I was going to blog about pesto today, but by the time I was done indulging my fancy, the blog entry turned into a Piker Press article which will appear next week, I guess.
Instead, I'm trying to think of the first time I ever saw pesto.
Growing up in rural Pennsylvania -- rural means the county seat had a population of 1000 -- amidst an ethnic mix of German/Scotch-Irish/GodAloneKnowsWhatButTheyWereWhiteAndAtePotatoes, I never even heard the term "pesto" let alone saw it. It's quite possible that the first time I ever dealt with pesto was when my 8-year-old daughter ordered a dish called "Prawns Genovese" at a restaurant in San Francisco and recoiled at the shrimps lolling in a puddle of it.
It was GREEN. EEEE! Nothing in the mountains of Pennsylvania is served GREEN!!!
I have no memory of what I had ordered, but I traded her plates, and gingerly tasted the concoction. Whoa! It was so tasty that I could hardly talk during the meal; pesto became my bridge partner, my jogging buddy, my pen pal, and my daughter was so amazed that she tried a bite of it and became from that moment onward, a lifelong afficionado. I did not trade her plate back. She was to be bitterly shown what the consequences of choices were about. You choose, you lose. Heh.
Anyway, that was the first time I ever saw pesto, and I have never forgotten it. It is with me always.
But as good as it was, it did not even come close to holding a candle to the pesto I made today, from fresh organic basil. Wow. Yum.
Fireworks.
I'll link to the Piker Press article when it appears, for the recipe.
1 comment:
Pesto is from the gods!
Lightly toasted pine nuts, fresh basil, garlic *wipes drool from face*
I use it for base of veggie pizzas. Dang now craving pesto. Hugs!
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