Dear Pesto, It’s Not You. It’s Me.

In July, a business trip took me to Baltimore and Washington, DC. From Baltimore’s Little Italy to the Chesapeake Bay’s crab cakes, it was East Coast foodie nirvana.

We were able to squeeze in lunch at one of my favorite DC restaurants, Washington’s oldest saloon, founded in 1856 – Old Ebbitt Grill. It’s DC tony, for sure a place to see and be seen, especially since sharing a neighborhood with the White House. Since Tucson is home, it was only see, not a whiff of seen.

My choice was perfect for a summer day: Basil Pesto Bucatini – sweet corn, green beans, pine nuts, pecorino Romano in a light corn broth. Bucatini is my favorite pasta, and the description of lovely lightness, almost all the ingredients were divine. Except for one sticking out like a sore thumb: pesto.

Our server assured me it wouldn’t overpower the dish (sure, my brain thinks with sarcasm). I compromise and agree to have it on the side, glistening in a small pitcher, where all of it stayed, save for one microscopic drop swirled in a teeny part of the bowl. Luckily, my pesto-loving lunch companion added it their entrée.

To me, pesto is the bully in any dish, taking over, elbowing other ingredients out of the way, and screaming for attention.

Modern pesto alla Genovese comes from Genoa, the capital of the Liguria region in northwestern Italy. The word pesto is from the Italian verb pestare, meaning to crush or to pound, referring to the traditional method of making it with a mortar and pestle. Fun fact: it’s named after how it’s made, not what’s in it.

Pesto’s ancestors go back to ancient Rome, when Romans made a sauce called moretum, a paste of garlic, herbs, cheese, olive oil, and sometimes nuts, crushed together in a mortar. During the Middle Ages, people in Genoa, particularly seafarers, made agliata, a garlic and walnut sauce thought to have preservative and medicinal properties.

Surprisingly, basil wasn’t among of the earliest versions. It appeared much later and was first documented in Genovese cookbooks in the mid-1800s. Recipes published in 1852 and 1863 included basil, garlic, cheese, pine nuts, and olive oil, creating the foundation of the pesto we know today.

As Italian cuisine spread around the world, and once home cooks had blenders to whip up a batch, pesto’s fame skyrocketed. Even if I’m not joining Team Pesto, its remarkable journey from a local Ligurian specialty to a global culinary icon is a story worth savoring.

Classes
Monday, September 28, 5–7 pm. Taco ‘Bout Flavor – Birria Spice Bomb with Chef John Hohn. Cost: $85 per person. Get ready to discover why birria has become one of the hottest food trends in America! What began as a beloved Mexican specialty has exploded in popularity thanks to its rich, savory flavors, crispy cheese-crusted tacos, and that irresistible consommé for dipping.

Save the Date! Desert Winterland Holiday Tea at the Arizona Inn, Sunday, December 13, 2-4 p.m. Price, menu, and registration coming soon.

Now is the time to mark your calendar for one of the season’s most enchanting holiday gatherings. Join us at the historic Arizona Inn for an elegant afternoon tea set against the backdrop of the Inn’s beautifully decorated outdoor Christmas trees. Gather your favorite friends and family, put on your holiday finery, and reserve your place for a celebration filled with warmth, elegance, and festive charm.

Relax over a delightful assortment of sweet and savory tea treats, enjoy the magic of the season, and create cherished holiday memories in one of Tucson’s most beloved settings. Whether you’re continuing a treasured high tea tradition or beginning a new one, this special afternoon promises sparkle, laughter, and seasonal cheer. 

And because no holiday celebration is complete without a little extra magic, expect a few surprises along the way. Start planning your table now and save the date for this unforgettable holiday experience.

Save the Date! Saturday, December 19, 10 a.m. – 2 p.m. Holiday Cookie Workshop: Mix, Bake & Celebrate with Pastry Chef Pam Ruiz. Price and registration coming soon.

Get your holiday cookie baking done in one festive afternoon! Join Pastry Chef Pam for a hands-on workshop where you’ll mix, bake, decorate, and package a delicious assortment of holiday treats. Best of all, there’s no shopping and no cleanup.

Whether you’re baking for family gatherings, cookie exchanges, holiday gifting, or simply stocking your cookie tin, this workshop is the perfect way to check holiday baking off your list while having a great time in the kitchen. You’ll leave with 2 dozen of each cookie variety: Sonoran Red Velvet, Vanilla Ice Box, Cherry & Pistachio Biscotti, Chocolate Mint Thumbprints, and a batch of Classic Chocolate Fudge and Desert Starlight Chocolate Bark. Along the way, you’ll sample your creations and learn tips and tricks for holiday baking success.

Just bring your containers and holiday spirit. We’ll take care of the rest.

Save the Date! Bûche de Noël: Create Your Holiday Showstopper with Pastry Chef Pam Ruiz. Weeknight date and registration coming soon; time will be 5-7 p.m. Cost: $85.00 per person.

Few holiday desserts draw as many oohs, aahs, and rave reviews as the classic Bûche de Noël, or Yule Log Cake. Join Pastry Chef Pam for a fun and festive evening as she takes the mystery out of creating this beautiful holiday centerpiece.

You’ll learn the techniques for assembling and decorating your own stunning Bûche de Noël, starting with a lightly spiced white cake with a raspberry filling and frosted with rich chocolate. Then comes the fun part: transforming your cake into a woodland-inspired masterpiece that looks just like a holiday log. Unleash your creativity with elegant garnishes including frosted cranberries, sugared rosemary, and whimsical meringue mushrooms.

Whether your style is rustic and natural or festive and elaborate, you’ll leave with a one-of-a-kind dessert that’s every bit as delicious as it is beautiful. You’ll take home a fully decorated Bûche de Noël to impress family and friends, techniques for rolling, filling, frosting, and decorating a Yule log cake, recipes, tips and tricks from Chef Pam,
and the confidence to recreate this holiday classic at home.

Bring your holiday spirit and spend an evening creating a dessert destined to be the star of your table.

There’s still time to treat your tastebuds! Tucson Foodie’s Sonoran Restaurant Week runs until September 13, and features more than 120 Southern Arizona restaurants offering special prix-fixe menus at discounted prices. Participating restaurants offer menus priced at $15, $25, $35, $45, or $55 per person, with each menu  providing at least a 20% savings compared to regular pricing.

Wishing you joy in the kitchen,
Michele

Honey Citrus Basil Butter
Yield: ¾ cup, 12-16 servings

A bright, slightly sweet basil spread that's somewhere between a compound butter and a fruit preserve. The basil provides a fresh herbal flavor, while the honey and orange soften its intensity and bring out floral notes many people never notice in traditional pesto.

1 cup fresh basil leaves, packed
8 tablespoons unsalted butter, softened
2 tablespoons honey
1 teaspoon orange zest
1 tablespoon fresh orange juice
¼ teaspoon sea salt
1 tablespoon finely chopped toasted almonds or pecans, optional

1. Wash and thoroughly dry basil. Finely chop or pulse briefly in a food processor.
2. In a medium bowl, combine butter, honey, orange zest, orange juice, and salt. Fold in basil and nuts, if using.
3. Mix until evenly incorporated.
4. Transfer to a small lidded jar or shape into a log using parchment paper.
5. Chill at least 1 hour before serving.

Breakfast
Spread on warm biscuits or scones
Melt over pancakes or waffles
Stir into oatmeal

Baking
Use as a filling for thumbprint cookies
Spread between layers of pound cake
Add a dollop to warm banana bread

Fruit Pairings
Grilled peaches
Melon slices
Baked apples

Entertaining
Serve with goat cheese and crackers
Spread on crostini with ricotta
Pair with a fruit and cheese board