Ingredients
1/2 cup fresh basil -- chopped
1 tbsp garlic -- finely choped
1 about 3 cloves
1/4 cup pine nuts or pistachios
1/3 cup parmesan cheese - grated
1/2 tsp salt
1 1/2 cup whipping cream
Directions
Puree in food processor or chop finely together the basil, garlic,
nuts and cheese. Add the salt and blend. Whip the cream until stiff
and add the basil mixture, stirring until well-blended. Taste and add
more salt if needed. Serve a dollop of the cream on top of poached or
steamed baby vegetables. Also nice as a soup garnish or to fill
hollowed-out tomatoes. Makes 2 cups. Typos by Brenda Adams
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Servings: 1 servings
Pesto Chantilly Topping Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
It is possible to follow the history of written recipes back into the distant past, in fact as far back into history as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of many different spices, including a few you will know such as basil, mint and parsley. For the centuries that followed, the powerful families of Wesstern Europe strove to serve up the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications were greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and being a little richer. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Pesto Chantilly Topping recipe.
