The Proof is in the Pesto: Tips and Recipes from an Italian Chef

April 3, 2013 in News


Nothing says “garden-fresh” like homemade pesto — and nothing could be easier, either. The ingredients are few, inexpensive (since basil thrives in pots or beds) and simple, like all the best Italian cuisine.

The bright green flavourful paste is believed to have originated in the coastal Liguria region of northern Italy and its name means “to pound” or “to crush,” referring to the traditional preparation with a mortar and pestle.

Today, making pesto is as easy as tossing the best quality ingredients you can find into a blender and letting it do all the work. Once finished, it enhances almost any dish from pasta and gnocchi to pizza and bruschetta. It can also be drizzled into soups or tossed with potatoes, with zesty, delicious results every time.

And though we love the instant gratification of this year-round staple, there are a few key tricks to make restaurant-quality pesto, as explained here by Antonio Minichiello,  Chef at Veranda — the contemporary Italian restaurant at  Four Seasons Hotel Las Vegas.

Learn from Antonio’s best tips, then try it yourself with his recipes for Homemade Pesto and Simple Caprese Salad.

On Twitter

No tweets found.

One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf

Sites We Love
101 Cookbooks
Blogger Heidi writes about the recipes that intersect her life, travels and interests. She write cookbooks, love natural foods, take lots of pictures while doing a good amount of globetrotting.
David Lebovitz: Living the Sweet Life in Paris
Named one of the Top Five Pastry Chefs in the Bay Area, David Lebovitz left the restaurant business in 1999 to pursue writing books and now lives in Paris full time.
Lemons and Anchovies
A food fanatic who’s seriously addicted to buying cookbooks, jumps on the blogging bandwagon so that she can finally make a dent on her “Recipes-to-try” list.
Roast Duck and a Big Gooey Cake
Sit back, read on and stay awhile. There's a dish or story here for you, and plenty of room at the table.
Smitten Kitchen
The Smitten Kitchen, in its current physical incarnation, is a puny 42 square foot circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below.