Pestos Basil and Sage
Pesto is an Italian word that comes from the Latin verb "to pound" or "to crush." Herb pestos are pastes that are used in all sorts of dishes. Pesto with pasta is probably most common, but these pastes also go well with vegetables. You can even use pesto to make a dressing (dilute it with vinegar) or a sauce (dilute it with milk). I like to add a spoonful of pesto to soup. It is also great as a spread—a little pesto turns a plain sandwich into an explosion of flavor! Basil, the typical main ingredient of pesto, is a gentle sedative, and helps to relieve high blood pressure and the symptoms of peptic ulcers, colitis and asthma. In Japan, India and West Africa, various species of basil are used to treat colds, flus, fevers, joint pain, stomach cramps, nausea and headaches. Other herbs can also be used as the basis for this tasty paste—you might try using parsley, cilantro (the fresh leaves of coriander and one of my personal favorites), sorrel or watercress. Even sharp-flavored herbs that are not as fleshy—thyme and oregano, for instance—can be turned into pesto; just combine them with one of the other herbs or with spinach to provide bulk and soften the flavor.
You might also consider the distinctly different flavors of lemon and cinnamon basil. You will probably have to grow these yourself or go to a farmer's market to buy them, but they are well worth the effort. I have provided two recipes below. If you would like to try others, read Dorothy Rankin's Pestos! Cooking with Herb Pastes. The Sage Pesto and the Fresh shiitake and Sage Pasta Sauce below are both Dorothy's delicious recipes. She serves the Sage Pesto over hot fettuccine and garnishes the meal with sage leaves. For the shiitake recipe, use fresh mushrooms if you can find them; they have a better flavor than the dried fungi and will keep refrigerated in plastic bags for days.
Once you have made your pesto, pack it tightly into a jar, being sure to push out all the air pockets. Cover the pesto with a thin layer of olive oil and put it in the refrigerator. It will keep for a few weeks. For longer storage, freeze it in small quantities that you can thaw out as you need them. If you have lots of fresh herbs on your hands, but do not have the time or all the ingredients to prepare pesto, simply blend the herbs in oil and refrigerate them. When time allows, thaw and prepare.
Basil Pesto
1½ cups fresh basil leaves
2 cloves garlic
¼ cup pine nuts or walnuts
½ cup grated Parmesan cheese
½ cup olive oil
Chop the basil in blender. Add the garlic and nuts and blend into a puree, then add cheese. Slowly add most of the olive oil until the mixture is the consistency of creamed butter. Pack into a container, removing air pockets, and pour the remaining 2 tablespoons of oil on top to keep the pesto from darkening.
Sage Pesto
½ cup fresh sage leaves
1½ cups fresh parsley leaves
2 large garlic cloves
½ cup grated Parmesan cheese
½ cup pine nuts or walnuts
½ cup olive oil
Salt and freshly ground pepper to taste
Combine the sage, parsley, garlic, cheese and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper, and process to the desired consistency. Let stand for 5 minutes before serving. Makes about 1 cup.
Fresh shiitake and Sage Pasta Sauce
3 tablespoons melted ghee (clarified butter) or vegetable oil
½ cup thinly sliced shallots
¼ pound julienned shiitake mushrooms
Salt and freshly ground pepper
¼ cup soup stock
1½ cups cream
1 tablespoon Sage Pesto (see above)
¼ to ½ teaspoon lemon juice
In a large skillet, sauté the shallots in ghee or oil very slowly for about 10 minutes. Do not let them brown. Add the shiitakes, salt and pepper and continue sautéing, stirring frequently. Add the soup stock, a little at a time, as you sauté. Pour in cream and simmer very slowly until sauce is reduced by half (about 15 to 20 minutes), stirring frequently. Add Sage Pesto and lemon juice to taste. Serve hot.
