Channeling Julia

Today's dip is a mixture of two European favorites which we'll serve with crisp raw vegetables.

Pesto originated in Genoa, the capital of the Liguria region of Northern Italy. It is made from basil which most likely grew wild in Northern Africa and was first domesticated in India. The basil plant took firm root in both the Liguria region of Italy (which borders on France) and the Provence region of France.

Pesto, the dish, is traditionally made from basil leaves crushed in a marble mortar with a pestle, crushed garlic, parsley, grated hard cheese (like Parmesan) and pine nuts. A variation can be found in Provence called Pistou which contains olive oil, basil, garlic and (maybe) grated cheese but no nuts. The sauce has many uses including as a topping for pasta and an ingredient in soup. It first came to the United States in the 1940's but did not become widely popular until the 1980's-90's. Commercial pesto is commonly available today in supermarkets.

Mayonnaise is a thick creamy emulsion made from oil, salt, vinegar or lemon juice and egg yolks. It is commonly used as a condiment. Many other sauces can be created using mayonnaise as a base. It is believed that the sauce was brought to France from Menorca around 1756 although one authority claims it originated with a British woman in 1459 who was trying to make a custard of some kind.

Mayonnaise can spoil if left out of the refrigerator but contrary to common beliefs it is an acidic food and its pH prevents the growth of harmful bacteria. I for one prefer to not let it sit out for too long - just in case.