A Celebration of Pesto and Spring Garlic
Jun 15, 2010 | From the kitchen of Rose
Jana Norstrand came for dinner last night. Little did either of us realize that we'd be celebrating more than the spring garlic pesto: Jana had just been awarded for her work as publicist at our publisher Wiley!
This was probably the best pesto I've ever made as all the ingredients were so special. The frozen pesto was from Woody's sister Kim made from basil from her garden in MN. The olive oil was from the just released harvest from Ragusa, Sicily; the Parmesan Reggiano was over 15 years old, and of course the newly harvested crisp fresh garlic and the garlic serpentine-like scapes were terrific decor and great flavor and texture. And in Jana's hand is a glass of Man O'War sauvignon blanc from NZ. I love sb with the grassiness of pesto.
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Rochelle Eissenstat
07/08/2010 07:45 AM
Wonderful fresh spring garlic! I did not know that the stalks had a name. They are delicious. I cut them into chunky pieces and added them to chicken soup, vegetable soups, an herbal sour cream sauce for salmon. Really delicious! The season for them in Israel is only a couple of spring months, then they are only a dream until next year.
Rochelle
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Josie
06/17/2010 06:48 PM
The garlic scapes made *such* a dramatic presentation--I'll have to try to resist the urge to chop them all up (as they're so tasty!)--so I can use them so beautifully on the plate!
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Rose in reply to comment from Vicki B
06/17/2010 09:59 AM
i've always loved sophia loren!
during the summer, i often make a single batch of pesto in the mortar and pestle, add the 4 oz. spaghetti (cooked of course) to it, and eat it right from the mortar. alternatively, if i could come by a small, hollowed parmesan wheel that would impart extra parmesan flavor (guiliano bugialli did this in a huge parmesan wheel over 20 years ago for one of his books which won cookbook of the year).
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Vicki B
06/17/2010 08:43 AM
Ahhh, pesto......I just read last night in Sophia Loren's cookbook that she always uses a mortar and pestle to make pesto for the texture instead of a food processor. This is one beautiful plate of pasta. I'll be on the lookout for garlic scapes to try.
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Bill
06/16/2010 04:16 PM
Absolutely beautiful. I love pesto. I make it all the time...and I will never forget the first time I tasted it.
This photo is absolutely beautiful!
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Rose
06/16/2010 02:55 PM
thanks matthew--it's my best all time pesto photo!
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Matthew
06/16/2010 02:54 PM
What a gorgeous plate of pesto!
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