Presto, It's Pesto

Pesto is a popular herb-based Italian sauce that you might think is difficult to make, but cookbook author Tori Ritchie recently showed The Early Show co-anchor Hannah Storm that making pesto is easy and more than just a pasta sauce.
Ritchie was in the flagship store in Manhattan of specialty home furnishings retailer and The Early Show partner Williams-Sonoma.

Pesto is generally attributed to the Liguria region of northern Italy, specifically the city of Genoa (Pesto alla Genovese). It has been known, in various forms, since Roman times, and probably originated in North Africa.

Most people think that pesto is basil-based. Traditionally it is made of basil, but you can make this sauce with a variety of other herbs.

The word "pesto" does not refer to the color or the region necessarily. The word is from the Italian "pestare," a verb that means to pound or crush. When making pesto -- you "crush" together your ingredients traditionally using a mortar and pestle. But it's easy to prepare using a food processor.

Pesto can be used on many other dishes -- not just pasta.

RECIPES:

1. Basil-Lemon Pesto

A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts. To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.

2 garlic cloves
3 Tbs. toasted pine nuts
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

2. Farfalle with Arugula Pesto and Tomatoes (Farfalle con Pesto di Arugula)

6 oz. arugula, tough stems removed (about 4 cups)
1/4 cup fresh flat-leaf parsley leaves
1/4 cup walnuts
1 garlic clove
1/4 cup grated pecorino romano cheese, plus shaved cheese for garnish
Salt and freshly ground pepper, to taste
1/3 cup extra-virgin olive oil
1 lb. farfalle
2 cups cherry tomatoes, halved, or chopped large tomatoes

In a food processor, combine the arugula, parsley, walnuts and garlic. Process using short rapid on-off pulses until the mixture is finely chopped, 15 to 20 times. Add the grated cheese, salt and pepper. With the machine running, gradually add the olive oil in a steady stream and process until smooth. Set aside.

Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Salt generously and add the pasta. Cook, stirring frequently, until al dente (tender but firm to the bite). Drain the pasta, reserving about 1/2 cup of the cooking water.

Place the pasta in a large warmed serving bowl along with the pesto. Toss well, adding the reserved pasta water as needed to thin the sauce. Add the tomatoes and toss again. Garnish with the cheese shavings and serve immediately. Serves 6.

Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

3. Zucchini "Pasta" with Mint Pesto

If you don't want to serve the zucchini in long ribbons, you can just slice crosswise thinly.

1 cup firmly packed fresh mint leaves
1/3 cup vegetable stock or canned broth
3 Tbs. grated asiago cheese, plus extra for garnish
2 large garlic cloves, cut up
2 tsp. olive oil, plus additional for pan
3 yellow summer squashes, about 3/4 lb. total
3 zucchini, about 3/4 lb. total
1/4 cup chopped shallot
1 1/2 tsp. dried thyme
Salt and freshly ground pepper, to taste

In a blender or food processor, combine the mint, stock, 2 Tbs. of the cheese, the garlic and olive oil. Process until smooth. Set the pesto aside.

Using a mandoline or a vegetable peeler, cut the yellow squashes and zucchini into long, narrow ribbons.

Heat a large nonstick skillet over medium heat and coat bottom with a thin film of oil. Add the shallot and sauté until softened, about 3 minutes. Add the yellow squashes, zucchini and thyme and season generously with salt and pepper. Sauté until the squashes are just tender, about 8 minutes more.

Stir in the mint pesto and heat for 1 minute. Remove from the heat and stir in the remaining 1 Tbs. cheese.

Transfer to a warmed serving dish and toss with extra cheese. Serve hot. Serves 4 to 6.

Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).