2 cup chopped fresh basil leaves
1 cup chopped flat leaf parsley
1/4 cup toasted breadcrumbs
2 cloves minced garlic
3 tbsp light miso paste 1/3 cup water
2 tbsp grated parmesean (optional)
Directions
in food processor, combine everything except water. pulse til finely
minced. with machine running, slowly add water until it reaches
desired consistency. serve with pasta or whatever your heart desires!
Servings: 6 servings
Lowfat Pesto Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Italian; Low Fat; Sauce
The History of Recipes
Experts have traced the existence of recipes way back into ancient history, in fact as far back as the ancient Egyptians, and maybe even further. However, in the main part, these early records were just simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to historians is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals were split into starters, main meal and afters, something we still use today. He also describes how the Romans were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example bay, fennel and parsley. Later, there were some books from the 1300s ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of meals on the menues of the nobility of the time. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices such as parsley and basil. The introduction of these new herbs and spices was responsible for an eruption in manuscripts on cookery, most of which still exist in private cookery archives. For the decades that followed, the upper classes strove to serve the best banquets, and as a result chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes of the day. By the time we get to the 20th century, cookery books are greatly in demand due to increased literacy, leisure time and having more money. The arrival of television gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Lowfat Pesto recipe.
