Ingredients
5 large cloves garlic
1 bunch parsley
1 1/2 cup olive oil
2 tbsp dried basil
2 oz bottle pignoli (pine nuts)
1 or a small package of
1 fresh pignoli
4 oz parmesan cheese, grated
1 (plus more for dusting
1 pasta)
1/2 tsp salt
Directions
Peel and cut up the garlic cloves. Rinse the parsley and remove the
stems. Shake dry. Add everything to the blender in the order given.
Blend on HIGH until the sauce is smooth. Refrigerate, covered, until
needed. This makes enough sauce for 2 lbs of pasta or
8 servings.
NOTES:
You will need extra grated Parmesan cheese to sprinkle over the pasta
that you have added the sauce to. Do this just before serving.
Leftover sauce freezes well. Use to flavor soups, or on broiled meat
or fish, or as a spread on toasted French Bread.
Servings: 8 servings
Pesto Sauce~ Winter Style Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into antiquity, in truth as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial recipes for meal preparation.
In fact, the oldest recipe in existence, according to historians are a few tablets in Sumerian describing the preparation 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 blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled some scripts detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and desserts, a very modern way of dining. Aspicius also tells us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few you will know for example basil, mint and parsley. Later, we have a couple of cookery books which date from the 1300s - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that we all know today, but rather descriptions of the types of meals on the menus of the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in books on cookery, the majority of which still exist in academic collections. By the time we get to the 20th century, recipe books were highly popular mostly due to more people being able to read, more spare time and having more money. |
We hope you enjoy this Pesto Sauce~ Winter Style recipe.
