This Blog focuses on new and exciting food ideas most of which are not new but just forgotten. Whole food and organics have a special focus here as does food additives and sustainable food systems. We have recipes, food related politics, nutritional information, and some social commentary, if it has to do with food you will probably find a bit of it here.
Please leave your comments and suggestions. You, the reader, are why we are here and we love hearing from you.
Here is my
first “Basic but Wow Sunday” recipe. Pesto always seems to be popular so I
thought it would be a good one to start with. Hope you enjoy it.
Pesto is one
of the most basic sauces used in Italian Cooking. It is simple to make and very
versatile. I use it as a base for more ambitious recipes, as a stuffing for Baked
Peppers and Tomatoes and even as a sandwich spread. It keeps well when covered
with olive oil and refrigerated or can be frozen for long term storage. Make up
a big batch and keep it for seasoning soups and stews or making a quick spicy
stuffing for meats and vegetables. This recipe yields about 1cup of finished sauce
but it is easily multiplied to fit your needs.
1 cup Basil Leaves tightly packed
Mortar and Pestle - Pepper (Photo credit: macattck)
method: Mince Basil, Parsley and Pine Nuts and place in Mortar.
Add Olive Oil a little at a time working it in the mix with the Pestle.
Slowly add Parmesan working it in. Mask mix into a fine paste. Enjoy!
Place Basil, Parsley, Pine Nuts and Parmesan into food
processer with a chopping blade. With the machine running, slowly add Olive
Oil. Run Machine scraping down sides as needed until sauce is formed. Enjoy!