You have a package. I think it’s books, Nils teases as we arrive home from a weekend spent in Mattapoisett. He gets a thrill from taunting my nerdiness…Though, I doubt that it’s books, this time. I’ve been practicing strict adherence to a vow for no new purchases until those stacked are read. This abstinence also includes review copies.
As we, along with our houseguests, Gretchen and Eric, trudge many packed belongings into the narrow doorway, I grab the box perched atop the banister. Sure enough, its weight speaks of books. I haven’t time to put the package down, before my impatient curiosity calls the shots and Nils is coaxed into cutting through the clear tape with his car keys. Aha! Mr. Right is right again. Three books, heavy with new recipes had traveled snugly in their box from the publisher to our door.
Their arrival coincided with the harvesting of our basil plants. Although our main agenda for dinner was grilling the mako filets Mike caught, Gretch is a vegetarian and I, a former vegetarian, strive to serve a filling, healthy and damn flavorful dish for her. With bag of fresh basil underarm, I plan to try my hand at pesto.
Years ago, I was slipped a scrap of paper with a quick scribble of a pesto recipe on it. A secret recipe from an employee of a North End market I visited each Saturday. This night, arriving later in the evening, we lack time enough to seek out this recipe. Instead, I crack open the likeliest new cookbook suspect, “New Classic Family Dinners,” by Mark Peel. Not only do I find a recipe for Parsley Pesto with a basil substitution, there also are gorgeous photos illustrating each step of the succinct recipe. Most interesting? All is made quite simply with a mortar and pestle. No whirring. No buzzing. Just some old fashioned handiwork.
After Gretch and I stroll the market for a few ingredients, we prep, in tandem. Quickly though, Gretch takes over the pesto. She orders me to make tea and settle in. A cold was getting the better of me, and she, on the brink of shedding her own, harnesses returned energy for the sake of the pesto.
Soon three more join our table. Babs, her lady, and Ian arrive as they all happen to be in the neighborhood. We sate immediate hunger with Manchego cheese and herbed crackers. We roast bright orange squash halves with butter and brown sugar. Boil wheat pasta.
Eric preps the shark, spreading a thin layer of mayo across the flesh to seal in the juices. No seasoning necessary as the natural flavor is 10 times better, but along the same lines as, swordfish. Within no time at all, all are served plates weary with food. They rest atop our laps as we’re eat rapidly enough to warrant keeping grub at a close distance, so as not to miss a morsel.
Basil Pesto with Pasta
adapted from Mark Peel’s cookbook, “New Classic Family Dinners“
yields 2/3 cup
1 box of your favorite pasta
2 garlic cloves, halved, green shoots removed, roughly chopped
1/2 teaspoon kosher salt
1/2 cup extra virgin olive oil, as needed
2 cups tightly packed fresh basil leaves, coarsely chopped
1 tablespoon tightly packed mint leaves, coarsely chopped
2 tablespoons tightly packed parsley leaves, coarsely chopped
2 to 6 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper, to taste
Cook the pasta according to the package’s instructions.
Meanwhile, place the garlic, salt and 1 teaspoon of olive oil in a mortar. Using the pestle in a circular motion, grind the mixture to a paste. Gradually add the bits of basil, mint and parsley, in that order and a handful at a time, grinding all to a paste, between additions.
Once the mixture is well combined, work in the remaining oil, a tablespoon or two at a time. Stir in the cheese and pepper.
The pesto should be slick with oil and textured with specks of garlic and herbs. Combine the cooked pasta and pesto in a large bowl. Serve immediately.
I haven’t made pesto with mortar and pestle in a while but this method is of course the best! Delicious with pasta!
This looks great! I usually add pine nuts to my pesto, but this method looks fantastic as well.
I love those photos! And pesto made with a mortar and pestle is the best!
Natasha – 5 Star Foodie,
Now, I also prefer this method of preparing the pesto as there’s more texture and the flavors are raw and bright. We tossed it with steamy wheat pasta. Yum!
Kelsey/TheNaptimeChef,
I’ll add pine nuts next time–great suggestion, thank you!
Sues,
Thank you, my dear, for your kind comment about the photos. The lighting was tough and I was shooting with my iPhone, so I wasn’t entirely pleased with them, but still wanted to share with you all…The grittiness is growing on me though. ;)
That is with an iPhone? Magnigficent! Great recipe too…thanks for sharing that experience.
i’ve never made pesto with a mortar and pestle but have heard the flavor is supposed to be superior than using the food procesor.
[...] most important of all, we celebrated New Year’s Eve and day with Gretch and Eric, our dears from Key West whose travels to see us topped the week off just [...]