{"id":707,"date":"2009-08-04T10:33:17","date_gmt":"2009-08-04T14:33:17","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=707"},"modified":"2009-08-04T10:33:18","modified_gmt":"2009-08-04T14:33:18","slug":"basil-pesto","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/basil-pesto\/","title":{"rendered":"Basil Pesto"},"content":{"rendered":"

\"Basil\u00a0\u00a0\u00a0\u00a0I first learned about pesto preparations during my apprenticeship at the Column\u2019s Hotel in the 1984 to 1986 tenure. The menu included an appetizer of shrimp and pasta pesto Alfredo which was a very popular dish, it also made it to the lunch buffet on occasion. The heavy cream reduction sauce infused with fresh grated parmesan cheese and this fresh basil pesto was made to order. The basil pesto was prepared in advance in batches which typically would hold up for 2 to 3 days, it was made at least twice a week due to demand and popularity of the shrimp dish. Pesto was on the pantry prep list as one of the staple prep items and was done so often that I made the batches without recipe after the first couple of weeks. We also applied the pesto to other menu specials and buffet dishes on occasion, such as a pesto encrusted broiled salmon.\u00a0 \u00a0<\/p>\n

\"Toasted \u00a0\u00a0\u00a0\u00a0The Columns Hotel obtained all of their fresh herbs from Crickhollow Farms out of Mississippi and the weekly delivery also included farm raised rabbits, edible flowers and some organic baby vegetables and wild mushrooms as well.<\/p>\n

\u00a0\u00a0\u00a0\u00a0This recipe is a slight modification from the one we prepared at the Columns Hotel, I\u2019ve added the step of toasting the garlic and pine nuts before pulsing them in the food processor, this adds a deeper flavor profile to the pesto that brings out the nutty flavor of the garlic and nuts.\u00a0 If basil is not your preferred flavor you can substitute any leafy green herb or even greens such as arugula.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nOlive oil<\/td>\n<\/tr>\n
4<\/td>\nOunces<\/td>\nGarlic cloves, minced<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nPine nuts<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nFresh basil leaves, coarse chopped<\/td>\n<\/tr>\n
1 – 2<\/td>\nCups<\/td>\nOlive oil<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nParmesan cheese, grated<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and pepper<\/td>\n<\/tr>\n
\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nSaut\u00e9 garlic and pine nuts in the 1 Tbsp olive oil until tender.<\/td>\n<\/tr>\n
2.<\/td>\nAdd the garlic and pine nut mixture into the bowl of a food processor or a blender, and then add the fresh chopped basil. Pulse and blend for a minute or so.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the parmesan cheese and process or blend while adding the olive oil until a smooth paste forms.<\/td>\n<\/tr>\n
4.<\/td>\nSeason with salt and pepper to taste. Store in air tight containers and chilled or refrigerated.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"Basil<\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe is a slight modification from the one we prepared at the Columns Hotel, I\u2019ve added the step of toasting the garlic and pine nuts before pulsing them in the food processor, this adds a deeper flavor profile to the pesto that brings out the nutty flavor of the garlic and nuts. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[47,18,11],"tags":[112,2065,2056,200,15],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/707"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=707"}],"version-history":[{"count":2,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/707\/revisions"}],"predecessor-version":[{"id":709,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/707\/revisions\/709"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=707"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}