We talked mainly about the process of recording the new album and how his schedule creates a disruptive focus that enables him to participate in so many projects simultaneously. Behind a quiet demeanor lies a restless mind, stirring constantly like so many endless drum fills. He states it simply, “I’m proud of most of what I’ve done.”īut to summarize his catalog is a superficial gloss of what Zach Hill is all about. Self-taught, he’s become a financially independent musician. “Not to sound pretentious, but I’ve released over 100 records,” he said.
Just to catch him for a conversation, Submerge had to squeeze two hours from his week-long break between a tour of South Korea and Japan with Carson McWhirter, and an Australian leg with the Boredoms he left for before we even went to press. And there are more recordings pending, the upcoming Hella record being one. He plays drums for one out of six groups on Sargent House alone. This year alone, his name will accompany a drum credit on five studio releases: Cryptomnesia by El Grupo Nuevo de Omar Rodriguez-Lopez, Ice Capped at Both Ends by Diamond Watch Wrists, by- from the duo Bygones, Aggressively Humble by CHLL PLL, and last but not least Face Tat by Zach Hill himself, scheduled for release Oct. The list of musicians he has performed with extends across the globe. The definitive characteristic of his drum style is constant movement, an unrelenting source of rhythm. Refrigerate for up to 1 week.Zach Hill discusses his new album and his Tao of Drumming Transfer the pesto to a wide-mouth jar, cover the surface with a little olive oil, and cover with a lid. If the pesto is not loose enough to be spooned, add water, 1 tablespoon at a time, until it is the consistency of thick puree.Ħ. Add the cheese and pulse until it is thoroughly blended. Continue working the pesto until it is pureed, scraping down the bowl with a spatula when necessary.ĥ. With the motor running, add the oil through the feed tube in a very thin, steady stream. Work the mixture until it is finely chopped.Ĥ. Add the watercress and mint leaves, lemon rind and lemon juice, and a generous pinch of salt. In a food processor, grind the almonds and garlic. With your hands, squeeze out the excess water.ģ. Count to 10, then use tongs to transfer them to the ice water. Add the watercress and mint leaves to the boiling water, pushing them down to submerge them completely. Fill a bowl with ice water and set it next to the burner.Ģ. Bring a medium saucepan of salted water to a boil. Small handful fresh mint leaves (1/2 cup packed)Ĭup freshly grated hard cheese, such as Parmesan, Asiago, or Pecorino Romanoġ. It adds an exciting element wherever it goes. Keep a jar of pesto handy to toss with pasta, drizzle over grilled fish or anything else fresh off the grill, spread on crostini for a snack, stir into soup, or replace mayo in a sandwich. You can buy the almonds or roast them yourself in a 350-degree oven for 8 to 10 minutes until fragrant. They're blended with lemon rind and juice, olive oil, a grated hard cheese such as Parmesan, and roasted unsalted almonds. A handful of mint in the mixture adds a cooling counterpoint. To turn it into pesto, blanch the leaves for a few seconds in boiling water, then plunge them into a bowl of ice water.
Most watercress in our markets has traveled too long and far to be extremely pungent, but it does have a fresh, peppery taste. The Latin name for watercress translates as "nose twister" because the freshly cut leaves activate a nerve that tingles much like it does when you eat wasabi. Basil will have to wait its turn until later in the season. Fiery, vitamin-rich watercress shines in this early summer pesto.