Chew on this.
"Since traditional pesto genovese consists of nothing more than basil, garlic, nuts, olive oil, salt, and cheese, the quality and variety of the ingredients you choose really matter.  When it comes to basil, shop for the youngest herbs you can find, with the smallest, palest leaves.  The smell should be aromatic, not licorice-like.  If you can't find young basil, soften the bitterness of deep green mature leaves by blanching them in almost boiling water for 30 seconds, then plunge them in an ice bath."

- Elements of Pesto, by Laura Schenone, Saveur magazine, August/September 2011

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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