ANNABEL COHEN Special to the Jewish News ro 1/4 cup olive oil Warm water as needed Salt and pepper to taste In the bowl of a food processor, combine all ingre- dients and pulse until smooth, 'out not a paste. Adjust seasonings and pulse again to mix. Makes 2 cups. esto is a culinary darling. Think of it as ketchup for gourmets โ€” the perfect condiment on just about any food. Tossed with hot, fresh pasta it's the cele- brated pesto pasta. Whisked into a vinaigrette, simple tomato sauce or mayonnaise, it's a transformer, turn- ing the mere ordinary into a connoisseur's dream dressing and sauce. Spread over a fresh fish fillet or over rounds of French bread, you need add nothing more. Just bake or roast.for deliciousness. The original pesto, the ground, technicolor-green blend, is Italian in origin. A shortened version of the word pestaturtz, one the first pestos was a likely a mix- ture of herb leaves, salt and olive oil, mashed in a mortar with a pestle or "pestellu,โ€ in Italian. The pesto most sold commercially is the model we most often think ofโ€” fresh basil, garlic, olive oil, pine nuts and grated Parmesan cheese. By definition, however, a pesto can be prepared with, well, just about anything. Consider the pesto recipes below, each with a different focus and combi- nation of flavors. The following 10 pestos include everything from dill, parsley and mint to cilantro and arugula and include many kinds of nuts โ€” ranging from pecans to cashews. Not to mention many different varieties of cheeses. Keep in mind, too, that pesto should most often be used at the last minute, with the exception of dressings, mayonnaise and marinades. Leafy herbs tend to turn black if cooked for long periods of time. If you make a lot and use just a little, freeze the rest, in small jars or zipper bags or, as many cooks do, in ice cube trays, adding a cube here and there as needed. Another tip involves the actual preparation of pesto. Though the word sounds like the English word paste, pesto should never actually become a paste. The sauce should be ground, but not pureed until absolutely smooth. The best aspect of pesto is its ease in preparation. Few ingredients and simple one-step instructions will make pesto a pantry staple, always there to perk-up any dish. ARUGULA PECAN ROMANO PESTO BASIC PESTO 4 cups packed fresh basil leaves, washed well 1/2 cup pine nuts, lightly toasted 3/4 cup freshly grated Parmesan or Pecorino cheese 6 cloves of garlic, or more to taste Whisk flour in medium saucepan over medium- high heat. Gradually whisk in the milk, a little at a time, adding more as the mixture thickens. Keep whisking and heating until the mixture is of a smooth, heavy cream or slightly thicker consistency. Stir in the nutmeg and prepared pesto and heat TEXMFX CILANTRO CASHEW PESTO This is also an unusual topping for a baked potato. Leave out the cheese and it makes a wonderful mari- nade for chicken. 1 cup packed fresh cilantro leaves and small stems 1/2 cup packed fresh parsley 4 cloves of garlic, or more to taste 1/4 cup cashews, lightly toasted 1/4 cup olive oil 1/4 cup fresh lime juice 1/2 cup fine shredded Monterrey Jack cheese or Queso Blanco, crumbled Salt and pepper to taste In a food processor, blend together all ingredients with salt and pepper to taste until smooth but not a paste. Makes 1 cup. Slightly bitter, the flavors are wonderful tossed with drained canned tuna and served over mixed salad greens. 6 cups packed arugula leaves and thin stems 6 cloves of garlic, or more to taste 1 cup pecan halves or pieces, lightly toasted 1 cup fresh grated Romano cheese 1/3 cup olive oil Salt and pepper to taste In the bowl of a food processor, combine all ingre- dients and pulse until smooth, but not a paste. Adjust seasonings and pulse again to mix. Makes 2 cups. LOWFAT PESTO ALFREDO SAUCE Tossed with fettucine, this makes a nice lowfat alter- native to regular fettucine alfredo. 6 T. all purpose flour 2 cups skim milk 1/2 t. ground nutmeg 1 cup prepared pesto, recipe above Salt and pepper to taste through. Adjust salt and pepper to taste and keep warm until ready to use. Makes 3 cups of sauce, or enough for about 1 pound of pasta. LEMON PARSLEY PESTO Perfect for a side dish tossed with angel hair pasta and white beans. 4 cups packed fresh flat-leaf parsley 1/2 cup pine nuts, toasted 1/2 cup freshly grated Parmesan or Pecorino cheese 4-6 doves of garlic, or more to taste 1/4 cup olive oil Juice of 1 lemon Salt and pepper to taste In the bowl of a food processor, combine all ingre- dients and pulse until smooth, but not a paste. Adjust seasonings and pulse again to mix. Makes 1 1/2 cups. ARTICHOKE PESTO Serve this as a dip for fresh-cut vegetables or mixed thinned with water to use as salad dressing. 1 can (about 14-15 ounces) artichoke hearts, drained 4 cloves of garlic, or more to taste Juice of 1 lemon 1/4 cup olive oil 1 cup grated Parmesan cheese 1/2 cup pine nuts, lightly toasted Salt and pepper to taste In the bowl of a food processor, combine all ingre- dients and pulse until smooth, but not a paste. Adjust seasonings and pulse again to mix. Makes 1 1/2 cups. BASIL AND SUN DRIED TOMATO PESTO - Great spread over a round of brie and baked at 3000F for 30 minutes. Serve with crackers as a spread. 1 cup packed fresh basil leaves 112 cup drained oil-packed sun-dried tomatoes 4 cloves of garlic, or more to taste 1/4 cup olive oil 1/2 cup water 1 cup fresh grated Parmesan or Romano cheese Salt and pepper to taste In the bowl of a food processor, combine all ingre- dients and pulse until smooth, but not a paste. Adjust seasonings and pulse again to mix. Makes 1 112 cups. PESTO PRESTO on page 74 8/15 2003 73