Pesto bliss
June 12, 2012 by Lindsay
The New York Times recently profiled the owners of
Buddhapesto – an artisanal company in New York’s Hudson River
Valley that has perfected a pesto inspiring intense devotion,
selling out the 3,000 containers the owner makes a month using just
home food processors. As well as the interesting profile of the
woman who has devoted years to perfecting basil (and no, she’s not
Italian but rather of Colombian and Mexican-Indian
extraction), the article has several crucial
bits of advice, including her key ingredients (she doesn’t use
Parmesan) and special techniques (how to listen for the perfect
shut-off moment).
She doesn’t share her recipe however, but if you like pesto this
article is well worth reading for hints on how to perfect your
current recipe. And if you don’t have a recipe, here’s a selection
from EYB’s resource library of online pesto recipes to
choose from.
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