This is the classic Pesto Genovese featuring basil, pine nuts and Parmesan. It’s a perfect accompaniment for white meats, fish or pasta. Because the word ‘pesto’ simply means ‘paste’ you can use many different ingredient combinations to make this tasty condiment.
Yield: About 1 Cup
A few large handfuls fresh basil
1/2 cup or so grated Parmesan or Romano cheese
A few handfuls pine nuts
A generous splash extra virgin olive oil
A sprinkle or two Salt and Pepper
Toss everything into a food processor and puree until smooth.
The olive oil’s job is to help get everything spinning in the food processor. Because it also adds flavour, this is a good place to use your very best oil.
Toss in a few garlic cloves for pungent strength. Try experimenting with different herb, cheese and nut combinations such as mint, goat cheese and pistachio, or sage, goat cheese and walnut.
Commercial chocolate sauces are a pale imitation of the real thing and usually don’t include any real chocolate. An old-school batch of real chocolate sauce is easy to make, easy to use and an easy way to saturate any treat with lots of rich, true, chocolate flavour. Try not to eat too much of this sauce straight out of the jar!
Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat. Its bright flavours reflect the combination of Spanish and Italian influences in Argentina. It’s one of the world’s great condiments and a great way to add a touch of authentic flair to any grilled meat or fish. You may serve or use as a marinade immediately, but this condiment is at its best after a day or two of refrigeration.