photo by Lisa Ludwigsen
Traveling as a Chef-K instructor, I’m not home much in the summer. Even though I’m not around I still manage to grow a few herbs in my garden, the summer annuals that thrive in sunny heat and can also withstand a few days without water. It is singular summer pleasure to pick these fragrant herb friends from the yard for use in the kitchen. As the school year approaches remember that pesto pasta offers up a fast, healthy midweek meal that the kids will gobble up.
One of Chef-K’s camps makes both pesto and tomato sauce from scratch. Our little chefs are excited and surprised at how easy it is to make fresh, fragrant sauces from a few simple ingredients.
If you would like to bring Chef-K into your youth program please reach out to us at https://www.info@chef-k.com or give us
Have Fun – Experiment with Pestos at Home
I make and freeze pesto to eat now and enjoy from the freezer in the dark days ahead. Although the classic Pesto alla Genovese transcends its simple ingredients of fresh basil, garlic, pine nuts, olive oil, and parmigiano Reggiano, there is a whole wide world of pesto that utilizes other garden, farm market, or store-bought herbs. Pestos of all kinds add zest and depth to any manner of dishes – pizza, soup, pasta, salad dressing, omelets, even as a dip in a charcuterie board. They gracefully enhance my culinary life.
Try making pesto from parsley, spinach, arugula, or my current favorite, cilantro. I always use high quality olive oil, it’s a primary flavor component, but from there everything is in play. I use walnuts, cashews, pepitas or even almonds. Cheese can be the traditional parm but also consider other hard cheeses that can be grated like asiago, pecorino, or Mexican Cotija.
The beautiful cookbook from the Occidental Arts & Ecology Center https://nursery.oaec.org/product/oaec-cookbook/ features recipes for sunflower petal pesto, and pasilla pepper and pumpkin seed pesto. Also roasted red pepper pesto. They remind that experimenting with ingredients is always fun and worthwhile, (even if my results aren’t always stellar, I’ve yet to make anything inedible).
Chef-K’s pesto recipe incorporates the ingredients and techniques of a classic Italian pesto. Kids love it!
Classic Italian Pesto alla Genovese
Ingredients
4 cups fresh basil leaves
¼ cup blanched walnuts, almonds or pine nuts
4 cloves garlic
1 tsp salt
¼ to ½ cup olive oil
¾ to 1 cup Parmesan or other dry cheese, grated
Directions
- Gently wash and spin dry the basil leaves.
- Put the basil, nuts, garlic, and salt in a blender or food processor.
- Mix at high speed, periodically scraping down the sides, and slowly pour in olive oil until a fine paste is achieved.
- Transfer the sauce to a small bowl and mix in cheese by hand until thoroughly blended.
If freezing the pesto for later use, omit the cheese and add it after thawing.
Enjoy!
The following recipe is adapted from the Occidental Arts & Ecology Center Cookbook. It is zesty and fragrant with a bit of kick. Serve over pasta, as the base for tostadas, even over rice.
A Bit More Unusual Pesto
CILANTRO-PEPITA PESTO
Ingredients
4 cups fresh cilantro, including stems
1/3 cup toasted pepitas (pumpkin seeds)
1 garlic clove
1 tablespoon sliced pickled jalapeños
Grated zest and juice of 1 lime
1/2 teaspoon kosher salt
½ cup olive oil
1/2 cup grated Cotija cheese.
Directions
Add cilantro, nuts, garlic, jalapeños, lime, and salt to the bowl of a blender or food processor.
With the machine running, gradually add olive oil, scraping down the sides of the bowl as needed, until the mixture is smooth and uniform in texture.
Stir in 1/2 cup cheese. If freezing, omit the cheese and add before serving.
If your summer garden of market is offering up an abundance of leafy herbs preserve them in the form of a creamy, flavorful, dynamic pesto. Remember that food doesn’t have to be complicated to be delicious. Experiment with various pesto ingredients and share with family and friends. You’ll be glad you did.