Wine & Food

Snooth User: Eric Guido

"I'm out of pesto... So... MAKE PESTO!"

Posted by Eric Guido, May 12, 2010.

Just posted a new article to my blog. It's a good read for everyone with a quick recipe and wine but I'm also sure that others in the restaurant industry will get a special little kick out of it.

"I’m out of pesto… SO… MAKE PESTO", posted at The V.I.P. Table.


Reply by outthere, May 12, 2010.

Nice read. Way to step up in a possible meltdown situation.

I made a pesto a couple weeks ago on the fly without pine nuts because the smallest bag of nuts at the store was a lifetime supply for me. Instead I substituted reconstituted dried portabello mushrooms. Needed a little extra olive oil but it came out pretty tasty for a morphadite sauce tossed with linguini, chicken breast and halved cherry tomatoes.

Is is still considered pesto when you break from the traditional recipe?

Reply by Eric Guido, May 12, 2010.

That's a good question but I would so no, simply because I have seen such common use of the word pesto with other ingredients.

I figured it couldn't hurt to look it up.



a sauce typically made with basil, pine nuts, olive oil, and grated Parmesan blended together and served hot or cold over pasta, fish, or meat.

olive oil-based pasta sauce, 1937, from It. pesto, contracted form of pestato, pp. of pestare "to pound, to crush," in ref. to the crushed herbs and garlic in it, from L. root of pestle.

Reply by AdamJefferson, May 18, 2010.

I grow a fair amount of basil in the summer and try to capture the last of the crop for winter use by preserving it in olive oil.  Heat about three cups of oil in a pot and add chopped basil until the blend takes on a texture of cooked chopped spinach--plenty of extra oil but mostly basil.  Don't cook too long though as the delicate flavor of the basil is volatile and you start losing it quickly.  You can flavor with garlic and red pepper at this point, or do that later when you use it in sauces.  After cooling down to near room temperature, place the mixture in small plastic food containers (about 4 oz or so), and freeze them.  I generally have one in the refrigerator thawed all winter.  Two tablespoons added to a can of your favorite tomatoe product, with carmelized onions, garlic and red pepper flakes, makes a killer red sauce fast, or you can spread it over a solidly textured bread, broil a minute or two, and serve for a great first course, or just add to some pasta and serve as is.  Adding the pine nuts and cheese is about all that remains to make a pretty fair pesto sauce in the middle of winter that rivals anything most of us can make fresh that time of year from the limp stuff you buy in the grocery store long after it is cut.  Makes a nice ingeredient to fresh stuffed Italian sausage as well. 

Reply by CyberCellar wine, May 18, 2010.

Yummy blog ;) Might want to pair it with a South African Chenin ;) Some recommendations are: Ken Forrester Chenin Blanc (wooded)  will enhance some of the olive oil and buttery flavours of the pesto whereas a fresh, crisp Raats Origianl Chenin (unwooded) will bring out the veggie, sweet herbaceous taste. Wine for thought ;)

Will continue to read, Thks 



Reply by dmcker, May 18, 2010.

Good recipe recommendations, once again, Adam....

Reply by dmcker, May 18, 2010.

And Eric, I've made my own pesto--classic Genovese, and various alternates--for years. So easy to make, and so much better than the jars, and even the supermarket or deli tubs. Good of you to spread the gospel. Kind of like making your own salad dressing as opposed to buying the rubbish in bottles at the store (I have a friend who keeps gifting me bottles of dressing, which only gather dust in the back of the cupboard until long after their best-by dates...).

Reply by Eric Guido, May 18, 2010.

I love pesto.  It is sad that a lot of people don't make it from scratch.  I think it's one of those things that many people believe are difficult to make and so they don't even try.

I understand though, there were many preparations that I was afraid of before being put in the situation of having to make them.  Beurre Blanc is a perfect example.

You are so right dmcker, learning how great it is to make your own dressing is like being given some gift of otherworldly knowledge.  Once you get it, you never go back to the way you were.  Kind of like home made croutons.

I'm glad you all enjoyed the article.  It's fun to reminisce about these things.

My next articel answers the question I'm asked most often "What's your favorite Italian Restaurant in New York?"

Should be up by the end of the week.

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