Pesto is mushy, green, high-calorie, garlicky indulgence.
The sauce is simple to make, since it has only four ingredients: basil, whole garlic cloves, olive oil, and pine nuts.
“Those aren’t pine nuts!” you may have shrieked. Well, pine nuts are expensive – and I don’t feel like getting a second job just to afford them – so I used walnuts. It’s an acceptable substitute – Giada says so.
Back to the pesto. Here’s what I love most about it: Like a good jacket, it’s versatile. It can make love to any meat or starch. Chicken, beef, red potatoes, angel hair – heck, even brown rice. It’s good on anything ol’ edible you slap it on.
If you’re still not convinced you need to make this sauce, then just think of it as an opportunity to spend some alone time with basil, the sexiest, most hardworking herb on the planet.
My friend’s papa grows forests of basil in his backyard, and he likes to give me bushels of it when I pop in.
Basil is the answer to everything: You can stuff it in chicken, pair it with cheese, stir-fry it with beef, or sprinkle it on soup, salad or even cocktails. The uses for it are endless.
Anyhoo, one afternoon I sprinted home with my bushels of basil, grabbed a few ingredients, whipped out my Macerator, and made pesto.
Here’s how you do it:
1. Throw the basil, garlic and wal-/pine nuts into the Macerator to macerate.
2. Slowly pour the olive oil into the macerated mush while it macerates some more.
So the next question is… How should one eat this heavenly sauce?
I decided to mix it with mayo to make aioli, which can be used as a dipping sauce for another thigh-happy treat…