My first memory of ever tasting pesto was when I did my externship at a French restaurant in the upper east side. It was then known to me as “pistou” which is a French version and was used as a delicate spread on slices of crusty French bread and served with their fish stew. After the shift, the chef would offer to me something to eat and I would 99% of the time opt for the French bread lightly covered in the green stuff and a glass of pinot noir. And to me, that was a piece of heaven.

Gotta love the green stuff. Ahhh the great aroma from the basil and garlic and vibrant green color that it adds to a plate is simply amazing. It is one of the most versatile items to have around the kitchen and is also one of the easiest things to make. One can toss pasta in it, use it as a marinade, make a delicious soup, used as a spread, or make a dip out of it. Originally stemming from Northern Italy, this healthy green sauce can add so much depth to your dishes. There are many variations on pesto but the most widely used consists of fresh basil, grated parmesan cheese, garlic, salt, pepper, pine nuts, and olive oil. (I prefer to use walnuts in mine since it is easier and less expensive to use then pine nuts.) For home cooks, a simple yet satisfying recipe is as follows:

3 cups of fresh basil (make sure to gently rinse under water to rid of any grit or sand)
2 large garlic cloves
1/2 cup grated parmesan cheese
1/4 cup pine nuts (walnuts)
Salt and pepper to taste
1/2 cup of olive oil

Method: Add all ingredients except for the olive oil into blender or food processor. Pulse until well blended and slowly add the olive oil until smooth. Add more olive oil if you want a thinner consistency.

Do me a favor, next time you scramble some eggs, add some pesto right before the eggs set and grill up a ham steak. You’ll not only make Dr. Suess proud but you’ll have a delicious brunch plate.