We are starting the BM#56, Buffet on Table, Week 3 today, which will feature condiments across countries. When you want to know what a condiment is, I simply referred all to wiki. A condiment is anything that's added to food to impart a particular flavour or to even enhance its flavour. It can be a spice, a sauce or even a prepared food. In some cultures, it can even be served to complement a dish. Though this term originally described pickled or preserved foods, its now widely used. Even salt and sugar are condiments.
After the heavy duty Indian States, I had no energy to prepare elaborate condiments and resorted to simple ones. Rather some of these were made few months back, having in mind that I will end up cooking a lot for the Indian states.
Anyway coming back to the theme, going by the definition of the term condiment, I have tried to prepare it in the different forms it can mean. Today's condiment is a fresh sauce from Italy.
Pesto, a sauce from Italy, was originally was prepared with Basil, garlic, pine nuts and blended with olive oil, Parmesan cheese. Traditionally the pesto is ground in a mortar with a pestle. Even though I have a mortar and pestle, I used by mixer for quick sauce. It can be preserved or refrigerated up to week, and can be frozen over a month.
Just with any green leaves, after grinding, the leaves tend to get oxidized. To avoid that you can blanch the basil leaves, drain and then make the sauce.