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 follow the history of `recipes` back into the far past, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs were skilled in the use of many different aromatic flavors, including many that are still in use today like bay, mint and dill. As we move on, we have a couple of books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is popular today, but instead descriptions of the types of meals cooked for the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices like rosemary and coriander. These new foods and tastes caused a surge in recipe books, many of which are now in academic collections. During the following few hundred years, the rich families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best chefs and their recipe collections were much in demand. However, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cooking publications are starting to become popular mostly as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this An Authentic Pesto recipe.
