12 oz linguine
1 1/4 cup chopped fresh basil paacked
1/3 cup chicken stock or water
2 tbsp roasted pine nuts
2 tbsp parmesan chees
3 tbsp olive oil
1 tsp crushed garlic
Directions
1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Drain and place in serving bowl. 2. In food
processor, puree basil, stock , pine nuts, cheese, oil and garlic
until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days aahead, or freeze up to 6 weeks.
Servings: 6 servings
Basil Pesto Sauce Over Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Pesto; Sauce
The History of Recipes
It is quite possible to follow the history of recipes far back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, generally, these old cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to historians are some ancient tablets in Sumerian which show 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 `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of many aromatic flavours, including a few you will know such as thyme, fennel and dill. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the holy lands, including spices such as rosemary and coriander. These new spices and herbs created a surge in manuscripts on cooking, some of which are now in private libraries. For the centuries that followed, the powerful and rich houses tried to serve the most extravagent banquests, and consequentially chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cook books were increasing in popularity as a result of better eduction, more spare time and having more money. The introduction of the TV gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Basil Pesto Sauce Over Pasta recipe.
