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Lawrence Journal World in Lawrence, Kansas

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This newspaper page contains 7 articles. Subscribers can read the full text of each article.

Newspaper

Lawrence Journal World

Location

Lawrence, Kansas, United States of America

Date

Jul 28, 2010

Page

19

Pesto prices bite as chefs push basil abundance

Basil leaf cafe chef Bradley Walters says he buys 5 to 6 pounds of basil weekly for pesto while pine nuts climb to costly levels. He grows basil at home to cut costs and often uses walnuts as a cheaper alternative. Marisco’s co-owner Fee Monshizadeh notes basil costs about 12 to 13 dollars per pound, yet pesto’s strong flavor justifies the expense. Other greens like spinach and arugula offer cheaper pestos, and pesto freezes well for future use.

Bradley Walters Sixth St Walters Fee Monshizadeh Marisco’s W. Sixth St Monshizadeh Lawrence

Simple Pesto Recipe Adapted From Multiple Sources

A pesto guide combines walnuts or seeds with chopped herbs and hard cheese, then blends with olive oil and lemon juice. Include optional water and salt, store in fridge up to a week or freezer up to three months, and serve with grilled salmon pasta or grilled bread.

Arugula Pesto Recipe with Spinach and Citrus

A compact pesto blends 1/4 cup toasted slivered almonds and 1 1/2 cups spinach with arugula sorrel or watercress leaves. Add 1/3 cup olive oil 1/3 cup grated cheese 1/2 teaspoon orange peel 3 tablespoons orange juice 1/4 teaspoon ground red pepper and 1/4 teaspoon salt. Blend until smooth.

Lingering Arugula Pesto Linguine Recipe Card

A compact pasta guide to make linguine with arugula pesto using arugula spinach garlic and Pecorino Romano and Parmesan. Blend greens garlic salt and pine nuts then add cheeses and olive oil to form a rough paste before emulsifying with warm pasta water.

Grilled squash with cilantro pecan pesto

A vibrant pesto blends cilantro pine nuts and pecans with garlic and umeboshi vinegar, then coats grilled yellow crookneck and zucchini squash. Toast nuts until fragrant, mix with olive oil, finish with optional Parmesan for non vegan version.

Basil Miso Tofu Dip with Nutty Crunch

Recipe steps outline a basil miso tofu dip. Boil tofu for 20 minutes, toast seeds or nuts, blend basil oil garlic and miso into a paste, fold in tofu and seeds, then chill at least 30 minutes. The method yields a smooth paste with a nutty topping.

Wholefoodsmarket.com

Double standards theme in domestic life and planning

A narrator describes the gap between expected fairness at home and personal spontaneity. She laments schedules and secrecy around weekends and meals, noting how a Saturday golf break or Sunday outings complicate household plans. The piece hints at learning a new skill and bringing home edible treats for her husband.

Sara Jane’s Lindsey

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