Ingredients
12 walnuts, shelled
2 tbsp pine nuts
1 tsp coarse salt
4 (or 5) black peppercorns
3 garlic clove(s)
4 tbsp butter
3 cup basil leaves
4 oz grated parmesan cheese
4 oz grated romano cheese or added parme, san cheese
1 1/2 cup olive oil
Directions
Place all ingredients except 1 cup black peppercorns in food
processor and grind very fine. Add remaining olive oil and blend a
few seconds until very smooth.
From: Quick and Healthy Cooking
: Baltimore Sun
From: Diane Lazarus Date: 05-23-96
Servings: 1 servings
An Authentic Pesto Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
We are able to trace the history of `recipes` way back into the far past, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that is, these, early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are a few 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 having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example bay, mint and dill. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new foods and tastes led to a torrent in publications on food, the majority of which still exist in private cookery archives. Over the following few centuries, the wealthy families of Europe strove to serve up the most exotic banquets, and because of this cooks and their recipes could command a high salary. However, it was during the nineteenth century that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing the recipes of their peers. The arrival of TV brought us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this An Authentic Pesto recipe.
