Ingredients
6 each garlic cloves
1 tsp salt
1 cup basil leaves
1 cup almonds, blanched & - roughly chopp, ed
4 each tomatoes, peeled & diced
1/2 cup olive oil
1 black pepper
1 lb spaghetti
Directions
In a mortar pound the garlic, salt, and basil into a paste; add the
almonds little by little and then the tomatoes. When all ingredients
are reduced to a pulp, add the oil and pepper to taste (This can be
done in an electric blender, in which case add the oil at the
beginning. The texture is quite different, though.) Cook the pasta in
boiling salted water, drain, and toss in serving bowl with the pesto
until it is evenly distributed. Serve at once.
Servings: 6 servings
Pesto Trapanese Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
We can read the history of written recipes far back into the distant past, in fact as far as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to historians is a series of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the early Romans used a good variety of herbs, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. Later on, we find a couple of books which date from the fourteenth century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian curry that appears on menues today, but rather accounts of the types of food prepared by the chefs of the rich people of the time. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the holy lands, including spices like basil and rosemary. These new spices and herbs created a surge in recipe books, some of which still exist in private cookery archives. By the advent of the twentieth century, cookbooks were starting to become popular mostly due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Pesto Trapanese recipe.
