A Table Tidbit

Back in 2009, hubby and I were thrilled to be able to celebrate our 30th wedding anniversary in a really big way. We went to Italy! It had been a dream of ours for some time, and when the realization hit that everyone else in our family had been to Europe - our parents, our sibs, our kids - well, we just decided to go! And it was awesome.

We picked the itinerary we did because we really wanted to experience Cinque Terre, five little towns built into the coast on the Italian Riviera. This area is known for its walking trail that connects the five villages, and through some miscommunication between hubby and myself, I found us on the trail bright and early one morning, with his intent of hiking the entire length. 

It was absolutely filled with stunning views and unforgettable experiences. It was also one of the most difficult things I've done in my life! Eight hours later, we reached the last town and hopped the fast train back to our starting place. As a reward, it seemed, there was a lovely dinner planned by the family that owned our hotel.

The highlight for me was the pesto-making lesson by Felicita Pascuale, the grandma of the family. Of course, made by hand with a mortar and pestle, it was the most amazing pesto I had ever tasted.

Remembering Felicita and her pesto, and as part of this month's celebration of the {herbal} table, I have a challenge for you! If you've never made your own pesto, would you give it a try, and link up about your experience?? If you do make it, would you tell us about it? How do you enjoy using it? Any special tweaks to your recipe?

It starts with the simplest of ingredients. And rather than mortar and pestle, I use my modern food processor. Here's my basic recipe, from The Silver Palate Good Times Cookbook.

Pesto

• 2 C fresh basil leaves (about 1 bunch)
• 4 medium-size cloves garlic, chopped
• 3/4 cup pine nuts (or chopped walnuts)
• 1 C olive oil
• 1 C freshly grated Parmesan cheese
• salt and freshly ground black pepper, to taste

• 1
  Process the basil, garlic, and nuts in a food processor fitted with a steel blade - or in 2 batches in a blender - until finely chopped.
• 2
  With the machine running, pour in the oil in a thin, steady stream.
• 3
  Add the cheese, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use.

  (or divide among small containers & freeze)

  

  
  

  I hope you give it a whirl! Feel free to link up here!