Now I always think of pesto being parmesan cheese, basil, pine nuts, garlic and olive oil. Well, I was taught that Sienese pesto does not have garlic and because we were in the region for pecorino cheese that was used instead of parmesan in addition this pesto was special because it was made with a variety of different nuts.
Side Note- when coating your pasta with pesto do not do it over heat or you will cook the pesto and it will separate.
3 Cups of Basil
1 – 1 ½ Cup of Pecorino Cheese Grated
1/2 Cup Pine Nuts
1/2 Cup Walnuts
1/2 Cup Almonds
1 Cup Olive Oil (Maybe less, but probably not!)
In a Food Processor if you have one. (I don’t, so I do it by hand and then put into a blender at the very end) Finely process the basil and nuts, keep the nuts and basil separated. In a larger bowl start with all the basil add some cheese, nuts, oil and mix together and taste to see if you like the consistency. Then repeat the process it should be smooth and creamy by the end. Now this was served on some gnocchi we had made, let’s just say that is a skill that still needs perfecting. Our gnocchi were the size of golf balls. But the next day I had this on a sandwich and it was positively divine!
Posted on: August 28th, 2008
Posted by Patty in Recipes.
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How the Pantry visits a Pig Farm… some thought ridiculous!
I just got back from vacation celebrating my mother’s
birthday. I was in Tuscany and thought I would be able to write from there. But imagine I had no internet access for 10 days. I have to say it was a little refreshing. So since Since all I did was eat be expecting some Italian entries.
I took a cooking class when I was in Italy and one clever tip I learned was how to keep my basil from turning brown after it is cut. So this is how to keep your basil looking fresh vibrant and GREEN.
- Dampen your knife with water
- Rub both side of the knife with table salt
- Wipe salt off and now your knife is ready to cut basil!
Posted on: August 28th, 2008
Posted by Patty in Tips, Terms & Tools.
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I saw this recently at a restaurant, using herbs instead of flowers as a centerpiece. I really liked the idea I thought it looked really sweet in a small vase. Something to do with left over herbs from cooking.
Although, this made me also think that this could be a great hostess gift to give someone; a bouquet of fresh herbs. I know I would be excited to receive a brunch of different fresh herbs tied with a bow. And if the person is not the biggest cook what about a bouquet of Fresh mint a very useful ingredient in a lot of summer beverages.
Posted on: August 7th, 2008
Posted by Patty in Ideas, Tips, Terms & Tools.
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Cheers! Sandra. R.
Pesto from Siena