Don't worry, you can still get fresh basil here in the US and whirl together your favorite herb sauce.
However, if you're looking for authentic pesto, the kind made from basil grown under the Genoa sun, then you're facing increased prices or even shortages of the stuff. The area of northern Italy was destroyed by unseasonable hailstorms, leaving 35 producers affected and about $6.5 million of damages in its wake. I guess you'd expect that from hailstones "the size of tennis balls."
We can change the way we make eggs -- scrambled, poached, fried -- but what about changing the eggs themselves? Mix up your scrambling routine with quail eggs.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
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Reader Comments (Page 1 of 1)
8-22-2006 @ 11:57PM
Angela Pitt said...
We should send them some of our basil, but I think
it would pale in comparison to their Mediterranean
sun-kissed version. It simply wouldn't be the same for them.
Reply
8-23-2006 @ 12:27PM
jmchez said...
Let me see. Imported pesto from Italy that's been sealed in jar for I don't know how long, or fresh pesto made in my kitchen just minutes before I serve it?
I think I'll stick to my American version.
Reply