Basil for pesto? We don’t need no stinkin’ basil for pesto! Gena Bone and Eleni Stelter showed us that at Eleni’s restaurant in Paonia on a rainy Sunday afternoon.  This dynamic duo whipped up some very interesting and tasty cremas, pestos and tapenades - much to the delight of the 19 lucky people in attendance.

With food processors whirring away, the ladies were entertaining questions from the audience while making such sauces as artichoke cremas, cilantro pesto, sun-dried tomato pesto and olive tapenade.  They made several more combining various herbs, nuts and cheeses.  One important ingredient is the oil - it was strongly recommended not to use extra-virgin olive oil.  EVOO has too strong of a taste that will overpower the herbs - use plain olive oil or other light-tasting oils.

People had a good time especially sampling the goodies and taking little jars of the stuff home with them.

Gena also had her new book, “Well-Preserved”, with her to autograph. Visit her blog for more tips, techniques and ideas.