[alexia]

OK, anyone can chime in, but chefs have time/speed constraints that a home chef doesn't, so I'm particularly expecting a solution to my question from you. Don't disappoint me, please. Oh if only I'd had an Italian grandmother... As it is, I'm teaching my Italian DIL a lot of Italian dishes.

The other day, making pesto, it took only a few minutes to toast the pine nuts and prep and mince the garlic and pignoli in the processor. I didn't grate the cheese as this pesto is destined for the freezer and will go in later.

BUT: it took FOREVER to clean the 3 bunches of basil and then pluck off the leaves to eliminate having the stems in the pesto. I then wrapped the leaves in paper towels to remove excess water.

Is there a quicker way to do this? Am I being too compulsive in eliminating ALL the stems? Should I just get rid of the really thick ones and chop up the rest with the leaves? (I've seen instructions to use only the smallest tender leaves, but at $1/bunch, I'm compromising.) I can't believe that in a busy kitchen they take this long to prepare the basil leaves!

 

[alexia]

Drat, I was hoping I was just doing it the dumb way, not the only way. Thanks Brad

 

[alexia]

Phatch, Actually, when I take the leaves off their individual "branches," I pinch through the stem at the base of the leaf with my nail. Next time I'll try stripping them, then destemming. I suspect it will be as much time to collect, align, then cut off the stems - but I'm always open to finding a better way.

I think your suggestion will probably work pretty well with things like spinach and chard where each leaf is already separated or can be cut from the root with a single stroke. Except there, with the larger stems, I often pull them out from within the leaf.

This is one of those tasks I wont stand for anymore - I pull up a stool and settle in.

 

[alexia]

Of course! it sounds so obvious once it's said! Scissors. I do use them for chives and clipping herbs from my little herb garden.

I'll try them, starting with the ones I have. I'll check out Chen's later.

What a wonderful bunch. No problem is too great or too trivial.

 

[alexia]

Phatch, yes market practices vary greatly.

I buy my basil (usually organic) at my food coop - not only on the stem, but sometimes with the roots as well. And the dirt. I'm not sure whether it helps keep the basil fresher longer or whether it's just easier for them to pack it that way.

 

[alexia]

So Pongi, we've come full circle? I might as well keep plucking the leaves off the stem, after all, since I'm lucky enough to get it roots and all? I do make it the same day I buy the basil. I don't think there's any leafy green on earth that's improved by sitting overnight in the fridge. I have the luxury of being able to shop every day if I choose and fair access to really fresh foods.

When you make large amounts of pesto do you use a mortar or a processor? I make mine in the processor and it still turns out a lovely bright green. Maybe because I hand pluck the leaves?

I have a really good Italian deli that has wonderful Parmesan, so I usually only get it in about 1 lb amounts and don't freeze it unless I'm going out of town. I've finally found the best way to store it is loosely wrapped in the butcher paper inside a zip bag (where I keep the grater, too) with a lot of air zipped in with the cheese.

 

[alexia]

It's fun to explore all the little quirks in our cooking techniques here, learning how others do the details and sharing my own personal kitchen tricks with others who enjoy it.

My sons and I all have the habit of talking about how things can/should be done, whether cooking or construction (we're into rehabing, too). And as we go on about the minutiae of process or materials, I can see my poor DILs' eyes begin to glaze - particularly the one who doesn't even pretend to like to cook.