Thursday, September 1, 2011

the versatility of pesto



This month's issue of Saveur arrives in the mail and I am as giddy as a school girl holding an unopened love letter in her hand.
Or, these days, perhaps it's an unopened email.
Either way, I'm happy.




And when I open it I am delighted to find a huge section on Pesto.
This is good because I have an abundance of basil growing in my little garden.
It's almost as tall as my tomatoes.
Elephant basil, if you will.


I don't really know what to with it besides offering it up as a gift to the God of Carbohydrates and throwing it on a pizza or making it into a pesto and tossing it on pasta.
However, with a little imagination it can go much farther.
The basil leaf, it turns out, is as versatile as it's cohort, the tomato.



It's good by itself, schmeared on some crusty bread.
But it really shines in this vegetable soup.



Vegetable Soup with Pesto
*adapted from Saveur Aug/Sept 2011

Pesto:
6 cups basil leaves
2 cups flat leaf parsley
1/2 cup olive oil
1/2 cup toasted pecans (this is easy to do: grab a pan. heat it up. throw in the nuts. toss them around a few times and take them out when you can smell them)
1/4 cup shredded Parmesan reggiano
1 clove garlic

Add all the ingredients together in a blender on high until smooth-ish

Soup
1 oz pancetta, minced
2 cloves of garlic, minced
4 carrots, finely chopped
2 stalks of celery, finely chopped
1 onion, finely chopped
1 zucchini, chopped
1/4 head of green cabbage, thinly shredded
4 cups chicken stock
4 cups water
1 can whole peeled tomatoes, chopped
1 can cannelini beans, rinsed
cooked orzo
salt & pepper

In a medium saucepan over medium-high heat render the pancetta (which, by the way is like really fancy ham) in some olive oil until brown.
Then add the garlic, carrots, celery, and onion until browned and soft.
Next comes the zucchini and cabbage. Cook this until the cabbage has wilted some.
Pour in the stock, water and tomatoes.
Bring it all to a boil.
Mash up some of the beans and add all of them to the pot.
Toss in the cooked pasta.
Salt and pepper to taste.
Once it's been served in a bowl, top it off with the pesto.
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