I want to make pesto like the pesto at Farina in San Francisco, CA
I love the pesto at Farina in San Francisco. It is so smooth and clings to the pasta that it almost seems hard to tell where the pesto ends and the pasta begins.
I have watched this video: http://www.chow.com/food-news/54901/the-perfect-pesto/ I have tennis elbow so working with a mortar and pestle is difficult. I also found this article:http://www.finecooking.com/articles/smooth-creamy-pesto.aspx both the video and the article show you how to achieve a smoother pesto, but I am looking for a recipe that has the perfect proportions. Neither source lists one and I am getting the impression it is how you emulsify the ingredients and mix them together.
Does anyone in Chowville have a tried and true recipe for amazingly smooth pesto? I know there are a zillion pesto recipes out there for pesto: however, I want one that is smooth.
Here's link to a picture of the actual dish if you need a visual:
for me that picture is xxx food porn because I know how wonderful it tastes.
I made this recipe tonight and was delighted that it was so creamy. But once it was tossed with the spaghetti I realized I missed the texture I get making it the opposite way starting with the basil, nuts, cheese and garlic then drizzling in the olive oil. Oh well, to each his/her own.
I don't know how they do it, but I think it's fabulous that restaurants have a way to be alerted that someone is asking about their recipes. So excited for you, Tracy!
Hope I'm not so OT that I get deleted, but here's a link from several years ago that I got on this site from a diner owner. Beet Box Salad. We only made it once, and we didn't quite nail it. This fall, thanks to this encouraging post, we'll try again.
Love that these restaurateurs are so willing to share. And Chow seems to be a welcoming site.