Watch my how-to video here: http://youtu.be/Kh8PtiGgwUY?hd=1
Thank you Micucci’s of Portland, Maine, for supplying the ingredients to create a wonderful meal. Read my article about Micucci Grocery here: http://www.examiner.com/article/italian-grocery-micucci-s
Pesto, Pesto, everywhere!
What’s the one dish, meal, sustenance, yummy green stuff that is as versatile as Meryl Streep playing all roles in the stage version of The Godfather? (There are dozens of characters, so it’s pretty damn diverse.)
Pesto is one dish which satisfies culinary concerns of both vegetarian and vulture.
Like Kermit said on his fist date with Miss Piggy, “once you go green, off of pork you’ll be weaned”.
…It’s a tried and true dish on which virtually all lovers of vegetarian vittles can pig-out .
Muppet or meat-eater, carnivores enjoy pesto poured over pasta with various proteins added on top. Shrimp sautéed with garlic & olive oil; Lobster chunks warmed in butter; even good Italian sausage – grilled- to mix it up a little (and also offer a nice contrast to the pesto) can be served with pesto over pasta.
Pesto: The prestigious past participle of the word pestâ, which was first uttered in Genoa, Italy a long time ago.
Whether it is pounded or grounded…Pesto can be prepared many ways, and pleases most palates.
There are three popular types I’d like to mention: Red Pesto, which is created with sun-dried tomatoes. Red Bell Peppers offer another variety, the Rosso; and of course the more traditional, and most diverse: Verde Pesto…which sounds a little like an Italian version of “The Green Lantern” - Ocimum basilicum! The bad boy of the Lamiaceae Family (not be confused with the Corleone Family) BASIL!
So please join me as I show you how to make Basil Pesto in Portland: http://youtu.be/Kh8PtiGgwUY?hd=1
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