2 cup packed basil leaves, washed and spu, n dry
1/3 cup blanced almonds
1 cl garlic
2 tsp fresh lemon juice, to taste
1 avocado (prefer california), peeled, and pitted
Directions
In a food processor blend together the basil, the almond, the garlc,
and the lemon juice, pulsing the motor once or twice, until the
almonds are ground fine. Add the avocado, cut into chunks, and salt
to taste and blend the mixture until it is combined well. Serve the
chutney with grilled meats and fish. Makes about 1 1/2 cups.
Servings: 1 servings
Basil Avocado Chutney Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Experts have traced the existance of recipes way back into distant history, in fact as far as ancient Egypt, and possibly even further. However, in the main part, these ancient cookbooks were just very basic hieroglyphic instructions for preparing food.
Later on, in Roman times 25BC a roman called Apicius created some documents describing recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into starters, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the chefs of Roman times were skilled in the use of a good variety of spices, including some familiar names such as thyme, rue and dill. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in recipe books, many of which are now in private collections. By the arrival of the 1900s, cookbooks are in great demand, due to higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Basil Avocado Chutney recipe.
