Buddhapesto gets some much deserved attention in the New York Times this week, with some great details about Maria Gandara and how she makes the pesto:
Only Ms. Gandara knows. Over the course of 10 years or so, she has been the sole conjurer of what is now approximately 3,000 containers of Buddhapesto per month. "[Husband] Gregor [Trieste] does not know how to make it," she said.
Such information would be tough to share, anyway, because Ms. Gandara, a 47-year-old mother of two, tends to measure her ingredients, whether it's a shotgun blast of tricolored pepper or a fluffy clump of parsley, by sight and by the way it feels in her hands.
She also uses a part of the body that's too rarely cited in cookbooks: her ears. She knew the pesto was ready, she said, when the shifting din of the food processor told her so: "It no longer sounds like it's struggling. The machine is at peace. It calms down. I am listening for an om."
Mr. Trieste, 43, said, "It's called a pest-om."
The fact that Gandara is the only one who knows how to make Buddhapesto is both charming and alarming. What if there's a freak processor accident? An attack of mutant basil? WHAT THEN?!? Buddhapesto will be lost to the world!
Obvious conclusion: Ms. Gandara needs to be cloned (organically, of course). Or her consciousness somehow needs to be preserved in one of those doomsday vaults where all the seeds are stored.
You can get Buddhapesto at the Troy Farmers' Market. And we've seen it at the Honest Weight Food Co-op, too.
Bonus bit: The basil for Buddhapesto comes from Slack Hollow Farm in Washington County.
Earlier on AOA: Buddhapesto
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