Tuesday, August 10, 2010

Pesto and White Wine

The one lovely thing about living away from ones parents is the sudden ability to cook exactly what you are craving at any given moment. The one problem about living away from my parents in particular is that my father is such a stunning cook that everything I make by comparison is bland and unfortunate.

Of course, he has a lifetime of experience more than I have, and he probably has the sense not to use homemade pesto on rotini of all things. What was I thinking?

For those of you who don't know (and those of you who should but are just ignorant doofuses, and I'm looking at you here, BeerSnob), there is actually a very good reason for the wealth of different shapes for pasta. Each shape is designed to be a very specific sauce-delivery mechanism. Rotini is good for creamy sauces that would fall off of spaghetti, but terrible for thicker sauces like this particular pesto I made. The Pasta to sauce ratio is sadly lacking. Also? It needs more garlic.

Though, I will say, the sardine toasts I made taste AWESOME with a spread of this pesto. I know what I'm having for lunch tomorrow!

With this pesto and sardine-toast monstrosity, I am drinking Picpoul de Pinet Couteaux de Languedoc. If you're looking for a cheap, dry white that won't scare the neighbors, this is it. When you open the bottle (a screw cap, which honestly I'm starting to like more and more) you are instantly hit with the aroma of apple cider. The apple sweetness on the nose is not indicative of sweetness in the bottle: it is quite tart, blood oranges up front with a touch of that yeasty flavor you get from a particularly good bottle of champagne on the finish, which is not particularly long or complex, but smooth and pleasant. It has a very prickley mouthfeel. It makes the finish cleaner, the flavors crisp where they could have gotten stodgy. It handily brings out the garlic in the pesto I'm eating, which is really useful, since it lacks flavor.

Oh well, nothing for it but to try again. Luckily, basil is cheap at this time of year, and the Boyfriend's basil plant is freaking HUGE. No, that's not a euphemism. The basil and pineapple sage in his garden are merging into one massive plant of deliciousness. I am so jealous, since my basil plant died a spindley death.

I will try this recipe again, probably with better nuts (oh yeah, did I mention that I used walnuts too? yeah pine nuts are expensive and I'm a graduate student). The wine, on the other hand, will remain the same. This is a fabulous house white, and I would recommend it to anyone.


  1. Grog Lass makes the best pesto I've ever eaten - it uses spinach and walnuts and it glory glory hallelujah :-P

  2. Mmmm I love pesto - never had it with sardines but it sounds strangely good. You've inspired me to post about some of the food I'm in the mood to eat.



Free Hit Counter