Basil
is my favourite herb. I grow several varieties both indoors and
out. At any given time, I have 66-8 plants
growing. This way I can
share with friends and family.This is why I was delighted to come
across Lorel
Nazzaro's informative and fun book, "the pesto manifesto, recipes for
basil
& beyond".
Nazzaro begins with the intimate connection
between basil and pesto, basil being pesto's prime ingredient. It is
possible that the
relationship between basil and pesto is similar to
the relationship between basil and tomatoes, the one will not thrive
without the other. Accept no substitutes.
Basil, aka, King of Herbs, goes by the botanical name, Ocimum
basilicum, which derives from the Greek okimon (smell) and basilikos
(king). Basil has a rich folkloric past and Nazzaro provides the
reader with an overview into its colourful history. In addition to
sharing some of basil's folklore with the reader the author also gives
us a family profile which invites us into the wide world of basil and
all its family.
Throw
in growing and harvesting tips and this book provides us with all we
need to know to begin our adventure with this ancient plant. Nazzaro
does not stop there, however, from pesto bread to potato salad, this
manifesto is chock full of delicious recipes, some quite risque, (Fish
and Chips with pesto tartar sauce), which we can try.
Now it is
confession time. While I am very familiar with basil, I have only a
nodding association with pesto but this book has encouraged me to
enhance this relationship, so I am determined to try at least one
recipe a week over the next few months.
Naturally, I will start
with the recipe for pesto itself, might as well begin at the beginning, When I am
comfortable with the basics I will then branch out. I am always on the
lookout for dips, and sauces to enliven food and especially snacking
food, so I will make the tofu dip). The recipes follows:
mash
one package of soft tofu with ½ cup plain yogurt and 2 tablespoons sour
cream. Add 1
tablespoon pesto, 1 tablespoon whole-grain mustard, a
scant tablespoon of soy sauce and finely minced celery and onion.
This is a book for basil and peston lovers, you can't have one without the other.