Monday, December 6, 2010

Pretty Perfect Pesto

Pesto is one of the most magical sauces on Earth.  Not as magical as bearnaise, but pretty close.  How can anyone not be enamored with the basil:  it's a flavor that you can smell and an aroma you can taste.  And the pine nuts are subtle, yet provide a "toothsome-ness".  Then there's the nutty, kinda smoky undertone of the heavenly Parmesan.  All of these are married together by the almighty olive oil.  It's just brilliant.

Before I became Super-Mom (I am, you know) I used to grow myself a bumper crop of basil each year and make my own pesto.  It made great circes for friends but it was also so awesome to put some away so that in the dead of winter, I could pull a little bit of Summer out of my freezer.Once, I wrote in to "Vegetarian Times" magazine to share that I froze my pesto in ice cube trays.  Then, I'd store the cubes in a ziploc and could just grab a few to thaw for sauce, or toss the cubes into a marinara, etc.  They actually published my letter.  Yes, I am a published author.

Being a coupon addict, I recently bought some Buitoni pasta and pesto, since I was on my weekly trip to 'rob' Publix.  (I bought the reduced fat one). What better quick, weeknight supper for Super-Mom and Super-family?  My expectations for the pesto weren't low, because Buitoni is a pretty good brand, but they weren't overly high either.  After all, it's not my homemade pesto.  Well, guess what?  It was really good.  I mean really.  The basil was very fresh and bright tasting and it was a little thicker than homemade, which I really like.  So, until I can start making my own again, I'm going to be buying this stuff with pesto zesto. 

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