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Great Pesto at the Whole In The Wall

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Sharing My Passion for Pesto (Its a tasty story)

Okay, here is the deal: I like pesto a lot. My first experience with pesto was in a sandwich; chicken, basil pesto, creamy Caesar dressing and roasted red peppers grilled up on a flat grill and topped off with provolone cheese. We call that an Italiano in Rochester. I soon began satisfying my pesto monster by mixing it with pizza, pasta, pork, steak, eggs and even lamb. I was only able to expand my pesto horizon because I found there are more flavors than just basil pesto out there.

Table of Contents

It's All Inside!

  1. Whole In The Wall!
  2. Recipes!
  3. Did he get the Job?
  4. Pesto Production
  5. Eliot Fiks
  6. Whole In The Wall Pesto
  7. WARNING!
  8. Pesto-Stuffed Flounder
  9. Pesto Dip
  10. Be Unique
  11. Pesto Shrimp Scampi
  12. Spinach Pesto Pizza with Chicken
  13. Pesto 101 and Beyond
  14. Celebrity Diners
  15. Which Celebrity Diner Tickles Your Fancy?
  16. What do you think?

Whole In The Wall!

How it All Began

I'm a student at SUNY Binghamton, and I love finding new places to eat. So, when my parents came up for the weekend my sophomore year, I took them to a place called "Whole In The Wall." It sounded pretty cool to me. I heard a lot of positive things about them; organic options, vegan options, and most of all, amazing pesto. I ordered pasta with spinach Parmesan pesto and sliced grape tomatoes. My first thought: "this is damn good." My Second thought: "I've never heard of spinach pesto...so what else do they have?" In my curious nature, I asked away. The waitress informed me of six other flavors! Sweet red pepper pesto, sun-dried tomato pesto, chipotle pesto, dairy-free spinach pesto, garlic spike pesto, and classic basil pesto. I was immediately hooked.

Recipes!

Keep Reading

**Recipes Below**

Did he get the Job?

He got the Job

I spent this past summer taking a few classes in Binghamton. I needed a job to cover my expenses, so naturally I looked to Whole In The Wall after my perfect pesto experience the previous year. I was hired as a dish washer and informed that "pesto production" is on Sunday's, so keep the day open!" I had no idea what pesto production entailed or how long it would take.

When the first Sunday of pesto production rolled around, I was ready to go at 9am. The kitchen already had the rich aroma of basil, oil, spices and Parmesan cheese when I arrived. I was pumped. The seasoned veterans of pesto production informed me of all the ins and outs of the production throughout the day. I will reiterate the important facts:

Pesto Production

Whole In The Wall Style

The Important Pesto Production Facts:

1) Whole In The Wall pesto is "made by people, not machines"
-- Two workers chop the organic basil (and other ingredients) and mix with oil, spices, pine nuts and Parmesan in five gallon batches
-- Three workers disperse each five gallon bucket of pesto into 5.5oz containers, put a lid on them, and box them up for delivery

2) Pesto Sunday is Pesto Pizza Sunday
-- The workers defrost an organic homemade Whole In The Wall plain wheat bagel, slather it with their favorite freshly made pesto, top with mozzarella and a sprinkle of Parmesan cheese. It's a mouthful!

3) Eliot stops by every Sunday
-- Eliot Fiks, a National Humanitarian Award winner, opened the Whole In The Wall in December of 1980 with a couple friends. They restored the 100 year old piece of real-estate, where "the Whole" currently resides; over a two year process! He began making pesto in 1994, and now ships nationwide; mostly to "whole foods" stores. He always stops by to make sure pesto production is running smoothly, because this business is his baby; his pride and joy.

Eliot Fiks

National Humanitarian Award Winner?

Yes, Eliot is that cool. He's a SUNY Binghamton Alum, and has been devoted to social change since his college years. In the mid 1990's, he decided that too many food scraps are thrown away in restaurants, and he should do something about all that waste. Thus, "Stone Soup" was born. Eliot saves and freezes every little bit of food that would normally be too small to use in the restaurant. At the end of the week he combines the bits into a soup base with crushed tomatoes, barley, pasta, spices and Parmesan cheese. The soup is donated to the Salvation Army, who serves it as a free dinner to the needy.

Whole In The Wall Pesto

Tell Your Friends

By this point, you can clearly tell that I want you to check out Whole In The Wall pesto. This is for no reason other than the fact that I thoroughly enjoy working there, I love the pesto, and Eliot deserves the business. His work on Stone Soup is truly inspiring; he wishes for every other restaurant to do the same. Imagine the possibilities!

Please check out the Whole In The Wall Ordering pesto site, and come in to the restaurant at 43 South Washington Street, Binghamton, NY.

WARNING!

Do NOT Continue Until You Have Properly Prepared Yourself for the Deliciousness to Follow

Pesto-Stuffed Flounder

Vegetarians' Favorite

* 10 oz. flounder fillet
* 3 oz. crab meat (fresh or canned)
* 1/4 stick butter (2Tblsp.)
* spices: garlic powder, pepper, dill,
* parsley
* Whole in the Wall Pesto
* freshly grated Parmesan cheese

Place two pats of butter in a broil dish (deep, oven-safe dish). Sprinkle a dash of pepper and a dash of garlic powder over the butter. Divide the flounder into two 5 oz. fillets and lightly pound each one. Place one fillet in the dish on top of the butter. Lightly spread pesto over the entire fillet, then crumble crab meat over the pesto. Place the other 5 oz. fillet over this, then top it with two more pats of butter and a dash each of pepper and garlic powder. Put a tiny dollop of pesto on top and place in broiler. Baste occasionally until fish breaks apart when pressed. Sprinkle with dill and broil for one or two more minutes. Remove from broiler and sprinkle with Parmesan.

Pesto Dip

Never Fails to Please

>

Mix 1 cup of sour cream with 1/2 cup of your favorite type of Whole in the Wall pesto

*Great for vegetables, crackers, pretzels, chips et al.
*Show up to the party with something fresh and unique

Be Unique

Bring Special Crackers

Everyone likes crackers and cheese, crackers and dip, and crackers all by themselves. However, people are too timid to stray from the standard Ritz pack of crackers. I'm constantly disappointed by the overly buttery and salty selection of crackers!. If you want to show up to the party with something unique, such as Whole in the Wall Pesto, then bring some unique crackers!
Distinctive Ring-Shaped Crackers from Puglia (Taralli Pugliesi)

Distinctive Ring-Shaped Crackers from Puglia (Taralli Pugliesi)

Amazon Price: (as of 05/27/2012)Buy Now

I really like these Taralli Pugliesi crackers. They get people excited! Which is it; a cracker or a pretzel? It looks sort of like a pretzel, well it's round at least, but it tastes like a delicious cracker! Also, it's fun to show up to the party with your Whole in the Wall Pesto Dip, and the crackers still in the bag ; it makes you look fancy and distinguished. Especially if you can say "Taralli Pugliesi," make sure to roll the 'r,' all the while pressing your fingertips together and shaking emphatically to express your fondness for these crackers in the form of a hand gesture.

Pesto Shrimp Scampi

Shrimp Never Tasted so Good

* 18 shelled, deveined shrimp (thawed or fresh)
* 1 Tbsp. butter
* Garlic powder, pepper, dill, parsley
* 1 lemon
* 1 Tbsp. olive oil
* A little white wine
* Your favorite flavor of pesto
* Freshly grated Parmesan cheese
* 12 oz. of cooked pasta

Place 1/2 Tbsp. of butter and 1/2 Tbsp olive oil in the bottom of a broiling dish (or other deep, oven-safe dish). Sprinkle a dash each of pepper and garlic powder over the butter and oil. Arrange the shrimp in the dish on top of the butter. Put 1/2 Tbsp. butter and 1/2 Tbsp. oil on top of the shrimp. Sprinkle with one more dash of pepper and garlic powder. Drizzle 1-2 Tbsp. of wine and the juice of 1/4 lemon on top. Place in the broiler. Remember to cook the pasta while the shrimp is cooking. Baste the shrimp occasionally until shrimp are about two-thirds done (they usually turn pink and curl up a bit). Now place 2 Tbsp. of pesto on top and continue broiling for 1 1/2 to 2 minutes. Remove from broiler, sprinkle with Parmesan and serve over pasta. Serves 3.

Spinach Pesto Pizza with Chicken

It's a Mouthful

* Pizza crust
* 12 oz. of shredded provolone
* 4 oz. of feta cheese
* 1 oz. of Parmesan cheese
* 2 containers of grape tomatoes (sliced in half)
* 3/4 of a cup of Spinach Parmesan pesto
* 1 chicken breast

Grill the chicken breast to perfection. While the chicken is cooking, roll out a 16-inch pizza crust (or a pre-made crust) once again. Spread 3/4 cup of Spinach Parmesan pesto. Add 12 oz. shredded provolone (trust me, it trumps mozzarella on pesto pizza), the feta, and sprinkle with Parmesan. The chicken should be done cooking by now; cut it up into bit sized pieces. Then place the chicken and halved grape tomatoes evenly throughout the pizza. Bake in a 450°oven for 12-15 minutes. Slice and serve!

Pesto 101 and Beyond

Take Pesto to a New Level

After you've tried one of my recipes, you can say that you "dabble in cooking with pesto." After you've tried them all, you can say that you "truly appreciate the versatility and deliciousness of pesto." If you still want more ideas for pesto recipes, I strongly suggest this book.
The Pesto Manifesto: Recipes for Basil and Beyond

The Pesto Manifesto: Recipes for Basil and Beyond

by: Lorel Nazzaro

Amazon Price: $40.00 (as of 05/27/2012)Buy Now

Author Lorel Nazzaro is even more obsessed with pesto than I am (I know, how is that possible?). Her passion is evident from the start, and keeps the reader wondering, "what else is she going to come up with?" From fish to pasta to leftovers, she outlines the essential knowledge needed for properly preparing food with pesto. I'm getting awfully hungry right now!

Celebrity Diners

Famous People Like the Whole in the Wall

--R.E.M
--Bob Dylan
--Stevie Wonder
--Metallica
--Phish ------------------------------------------------------->
--Chicago
--Ani DiFranco
--Def Leppard
--Barry Manilow
--Kenny G.

Which Celebrity Diner Tickles Your Fancy?

Who do YOU Want to See at the Whole in the Wall?

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What do you think?

I already know what I think; now you can tell me what YOU think :)

  • estherjane13 Mar 24, 2009 @ 4:09 pm | delete
    Great lens. I'm a pesto lover too. 5*
  • rms Mar 13, 2009 @ 6:35 am | delete
    Okay now my mouth is watering! Nice job!
  • Irenemaria Mar 10, 2009 @ 4:01 am | delete
    An italian house wife cannot cook without basil. I will lensroll this lens to mine about PASTA
  • charlino Feb 18, 2009 @ 6:57 pm | delete
    Basil is one of my most favorite herbs. This is a very nice lens, lots of helpful information. Thank you for sharing.
  • flighty02 Feb 16, 2009 @ 6:44 am | delete
    Nice lens, welcome to The Cooks Cafe group!
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