Subject: Pesto Genovese
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 25 2000 - 03:48:13 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Denise Warner points out that this food funny will give the ol'
World Wide Recipes Groan-O-Meter a workout. I agree.
A HISTORY LESSON
It was the late 1600s in Philadelphia when several Quakers were
arrested for civil disobedience. William Penn's mother's sisters
owned a bakery and were known for their pies and their fair prices.
The two women decided to increase the price of their pies to help
raise the bail required to free their Quaker friends. Many in the
town objected to the increase and argued about the pie rates of Penn's
aunts.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
It's hard to eat in a good restaurant these days without running
across some sort of "pesto" made with turnip greens and pistachios, or
rhubarb and gorgonzola, or some such misguided attempt at originality
on the part of the chef. This recipe is the one that started all
that, and there is nothing better than the real thing. It is
traditionally served as a sauce for pasta, but it also livens up
vegetables and soups, and is great spread on toast as an appetizer.
This sauce will keep for months in the freezer, so you might consider
making multiple batches.
Pesto Genovese
2 cups (500 ml) fresh basil leaves
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) freshly grated Parmesan cheese
3 Tbs (45 ml) pine nuts (pignoli)
2 cloves garlic, peeled and crushed
1 tsp (5 ml) salt, or to taste
Combine all ingredients in and electric blender and process until
smooth, stopping the blender once or twice to scrape down the sides of
the jar. When serving with pasta, "loosen" the sauce with a little
bit of the boiling water from the pasta pot. Makes about 2 cups (500
ml), or enough for about 6 servings of pasta.
This archive was generated by hypermail 2b28 : Tue Feb 01 2000 - 00:00:05 EST