The Dinner Party – Basil Pesto

When someone hears the word “pesto,” they usually think of basil pesto. While basil pesto is perhaps the most popular variation of the sauce, the term pesto is actually a generic term referring to anything made by pounding (think pounding using a mortar and pestle, not pounding to make babies or something else stemming from wherever your dirty mind is going).

Tonight I’m making pesto to serve as part of the filling for my chicken roulade. I use the following ingredients – fresh basil, garlic, olive oil, pine nuts, Parmesan cheese, salt, pepper, and if needed, some lemon juice.

Since it’s January, basil isn’t exactly all over the place, but you can still find fresh. I lucked out this afternoon and found it for $1.99 a bunch at the International Foods Warehouse at National Wholesale Liquidators in Lodi.

The slideshow below walks you through the steps to make the sauce.

This slideshow requires JavaScript.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s