This is one of my favorite pesto and pasta recipes form the Italian coastal region of Liguria . The recipe is adapted from one in a 1979 edition of Bon Appetit . Yes , I ’ ve been making it for that long …..
1¼ cups Basic Pesto Sauce ( prior page ) 3 Tbsp butter 8 ounces green beans , steamed until crisp tender , halved if very long 2 medium Yukon gold potatoes , boiled until tender , peeled and diced in ½ ” cubes
1lb bucatini pasta , cooked al dente , reserving some cooking water Freshly grated Parmesan cheese
Melt butter in large skillet over medium high heat . Add prepared green beans nd potatoes and saute about 3 minutes . Add bucatini and pesto sauce and toss thoroughly . If needed , add some of the reserved pasta cooking water , a spoonful at a time , to help emulsify the sauce . Serve immediately with Parmesan cheese .
Parsley Fact
We ’ ve all heard that garlic breath can be minimized by eating parsley . Apparently , there ’ s some truth to this . Plant chemicals like chlorophyll bind to sulfur compounds in garlic and help neutralize odor . Other herbs , such as basil , thyme , cilantro , and mint have similar effects .
Flat leaf and curly leaf parsley both come from the carrot family , but they are quite different in terms of flavor . Flat leaf parsley has more flavor compounds and is preferred for cooking . Curly parsley is very mild in flavor and is best used as a decorative garnish .
Chermoula
This North African pureed green sauce is absolutely delicious when used as a marinade or sauce for all kinds of seafood , but it can be used for so much more — from marinating chicken and steak , to drizzling over roasted vegetables , especially sweet ones like beets , carrots and winter squash . Cilantro is the star here , with parsley and occasionally mint playing supporting roles . Garlic is a necessity plus a blend of spices such as cumin , paprika , and red chile flakes . For a change , add fresh orange juice and zest instead of lemon and stir in a teaspoon of sherry vinegar . For a slightly sweeter sauce , stir in 1 Tbsp honey . Makes 1 cup .
1 cup ( packed ) cilantro leaves with tender stems 1 cup ( packed ) parsley leaves with tender stems ½ cup ( packed ) mint leaves 1½ tsp ground cumin 2 garlic cloves ¾ cup extra-virgin olive oil ¼ tsp finely grated lemon zest ¼ cup fresh lemon juice 1 tsp smoked paprika ¾ tsp kosher salt ¼ – ½ teaspoon crushed red pepper flakes
Puree cumin , garlic , oil , lemon zest , lemon juice , paprika , salt , and red pepper flakes in a blender until mixture is smooth . Add cilantro , parsley , and mint , process until well combined but still slightly textured . Let sauce sit about 30 minutes for flavors to marry .
French Pesto
This pesto includes the herbs used in a famous French herb mix , fines herbes , including parsley , tarragon , chives and chervil or dill , so the pesto has a French feel . This is delicious spooned over steamed new potatoes and grilled tomatoes . Try rubbing it underneath the skin of a roasted chicken to transport you to a French bistro . Of course , it can also be used anywhere the more common basil pesto sauce is used . Makes about 1 cup .
Recipe from Modern Sauces .
2 cups lightly packed flat leaf parsley ¼ cup lightly packed tarragon leaves ¼ cup lightly packed chives ¼ cup lightly packed dill ¼ cup pine nuts Finely grated zest of 1 lemon ¾ tsp . kosher salt ½ cup extra virgin olive oil 2 Tbsp unsalted butter , room temperature ¼ cup grated Parmigiano Reggiano cheese
In a food processor , combine parsley , tarragon , chives , dill , pine nuts , salt , and lemon juice . Pulse a few times to a coarse puree . With the food processor running , slowly pour in the olive oil and mis until oil is blended . Add butter and cheese and pulse a few more times . Adjust salt to taste . Use immediately or press plastic wrap directly on surface and refrigerate for up to 3 days . It can be frozen for up to 3 months .
Do you hate cilantro ?
Does it taste like soap ? Do you know that it ’ s a genetic issue ? Cilantro haters have a variation in the olfactory receptor gene that allows them to strongly perceive the soapy flavored aldehydes . Cilantro – you either love it or hate it . By the way , Julia Child detested it .
Cilantro is one of the few herbs that has flavor in both the leaves and stems , so use both in your cooking !
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GILROY • MORGAN HILL • SAN MARTIN WINTER 2021 gmhtoday . com