Oh, yes, baby. Pound it! More oil! More nuts! Put it all together! Pound it harder!!! Yes! Yes! YES!
That's right, dear readers. It's pesto time.
I'm a freak about a good pesto, and after reading Sophia Loren's cookbook years ago, I realized the only way to make the perfect pesto is with a mortar and pestle. Luckily, we got a gorgeous one for our wedding three years ago, and it works beautifully, giving the pesto a body that clings nicely to pasta and createss a divine texture in the mouth.
Plus, there's something delightfully sensual/sexual about that mortar and pestle, and sometimes, I add a little energetic bump to the process. Who can't use a little more healthy sexual delight, right?
Since the basil is still growing away on the balcony, yesterday's concoction was a mint variety - mint, pine nuts, a little bit of garlic, lemon juice, and some grated romano. I plan to use it as a sandwich spread for lunch today.
Lunch yesterday was a creative-license Nicoise salad. I had Boston Lettuce from the CSA, so I blanched asparagus and peas in the pod. Potatoes were cooked up and put in the center, surrounded by the blanched veggies, oil-cured black olives and salt-packed capers. It was topped with pole-caught tuna (the most sustainable variety according to Seafood Watch), a hard-boiled egg, and a garlic dijon vinaigrette.
On a side note, the great yogi Pattabhi Jois died earlier this week. He's the founder of the Ashtanga school of asana practice, which is one of the roots of all modern yoga practices. Do a few sun salutations in honor of him this week, and may his next journey be one of peace and love. Jai, Jai, Guruji!