No mortar and pestle available, but I had a huge bunch of basil. Better use it before the bunch went south. Which of course demands pesto. Recalling Samin Nosrat's Genoan-based epside of Salt,Fat,Acid,Heat, I tried the recipe. Wow, taking her tip of one single...
While passing the lovely farmers market at Union Square, I decided to buy some stinging nettles. With just a handful, I was able to make three different things; pizza, pasta and pesto. In the case of pizza and pesto, I blanched and pureed the nettles...
Why I haven't gone to Sicily, or just Italy, beats me. Money? Time? Both! Whatever, I need to offload the excuses given the depth of their food and wine culture. Which brings me to my first sampling of Trapanese pesto, an almond, basil, and tomato infused paste....
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