SC - Period pesto recipe

[Olwen the Odd]

That green garlic sauce is different from the recipe I use.  For the life of 
me, I cann't recall which book the recipe I use is in, but I can attest that 
the sauce I have made and used freezes quite nicely so can be made in larger 
batches and put away for the future.
Olwen


>From: "Adler, Chris" <Chris.Adler at westgroup.com>
>Reply-To: sca-cooks at ansteorra.org
>To: "'0SCA-Cooks'" <sca-cooks at ansteorra.org>
>Subject: SC - Period pesto recipe
>Date: Tue, 3 Oct 2000 10:57:13 -0500
>
> >So is there any evidence of whether pesto sauce is period or not?
>
>IIRC, the word "pesto" derives from the use of a mortar and *pestle* to
>pound herbs, cheese, garlic, and generally nuts into a paste. The 
>Epicurious
>Food Dictionary states that an uncooked sauce of fresh basil, garlic, pine
>nuts, parmesan or romano, and olive oil originated in Genoa, but gives no
>date. Obviously, there are variations using Romano instead of Reggiano,
>walnuts instead of pignolas, and parsley instead of basil, etc.
>
>Please note that the French have an uncooked sauce called "pistou," which 
>is
>tomatoes pounded with basil/parsley, salt, olive oil, garlic, and aged
>cheese. (I don't know how far back the recipe dates, but it's in early 
>Julia
>Child cookbooks.)
>
>As for period sources, I've used a redaction of the following recipe 
>several
>times for feasts, and it is quite popular. It very much tastes like a pesto
>without cheese.
>
>White, Green, and Yellow Garlic Sauce
>Cristiforo di Messisburg,
>Banquets, Composition of Meals, and General Equipment, 1549.
>
>"Take shelled walnuts and clean them, and white bread without crusts soaked
>in some good broth and garlic, as much as you'd like, and salt, and pound
>all these things together well. Then dilute with good meat or fish broth,
>depending upon your preference, and if you do not want garlic put in pepper
>and juniper...if you want it green, take parsley juice or chard juice and
>when the greens are well cooked and thick, put them through a sieve and
>dilute with broth, then mix into your sauce."
>
>(I deleted the parts about coloring it with saffron to make a yellow 
>sauce.)
>
>Katja
>
>
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