My sister is one proud mama. Her son, Chef Hank participated in a Pesto competition held at Eataly on Columbus Day.
My Italian is definitely not up to snuff, but Mary Beth tells me he’s won a trip to Genoa to participate in “the World Pesto-off on March 17”. The story is here. Admirers of handsome Chef Hank will recognize him pictured to the right.
Very Impressive! Go Hank!
It may look easy, but making a great pesto is a real balancing act in flavours!
“It may look easy, but making a great pesto is a real balancing act in flavours!”
Agreed. My wife makes great pesto, but on vacation this year she had a pesto at a restaurant and claimed it was better than her’s. She questioned the chef and decided it might be the olive oil. My wife uses good olive oil, but evidently not good enough. She thought their might be a hint of nutmeg in it, but the chef said no.
As an experimentalist cook I can say from experience that one can easily obtain an unbalanced pesto with one ingredient overpowering the taste.