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Just Tell Me What to Eat: The Dr. Gourmet Diet Plan is an easy-to-follow diet for real people who live in the real world. So what does that really mean?
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Dr. Gourmet Newsletter
Augustu 29, 2011
Chef Tim Says....
The term pesto likely has its origins from from two Italian words. One is the Italian verb pestare which means "to pound or crush" as one does with the garlic and pine nuts. Pestos were traditionally made in a mortar and pestle, the pestle being the heavy tool used for grinding and crushing.
Over the course of the last few decades the term pesto has come to refer to many different recipes, but they all have a basic set of ingredients and techniques. The classic pesto is customarily made with crushed pine nuts, garlic, basil, olive oil and Parmigiano-Reggiano. It seems so simple, but these five ingredients go so well together. You can use a mortar and pestle but a blender, food processor or even a mini-chopper is much easier. Pesto
Featured Recipe
Sun Dried Tomato Pesto Risotto
After steeping sun dried tomatoes it's always a good idea to save the liquid. It keeps for a couple days in the refrigerator and adds a lot of flavor to pasta sauces or in risotto dishes like this one.
When I was designing this recipe, my first choice was cod or halibut, but when I got to the market the best quality white fish was sole. Each of these choices might add a different flavor to the dish, but the key is to make your ingredient selections based on what is fresh.
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