Ingredients
12 oz spaghettini
2/3 cup parsley leaves, packed
1 cup basil leaves, packed
1/3 cup fresh dill
1/4 cup olive oil
1/3 cup chicken stock
3 tbsp parmensan cheese
2 tsp crushed garlic
2 tbsp pine nuts toasted
Directions
1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Drain and place in serving bowl. 2. In food
processor, puree parsley, basil, and dill leaves, oil, stock, cheese
and garlic until well combined, approximately 30 seconds. Pour over
pasta. Sprinkle with pine nuts and toss.
Tips: Refrigerate up to 3 days or freeze up to 6 weeks.
Servings: 6 servings
Pesto With Parsley~ Dill & Basil Leaves Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce; Vegetable
The History of Recipes
Recipes as a concept can be tracked far back into the distant past, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, generally, these ancient cook books were just basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to food historians are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he informs us how the ancient chefs made use of many aromatic flavours, including some familiar names for example basil, mint and parsley. Moving on, there are a couple of recipe books from the 14th Century - one book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the upper classes of the time. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. The introduction of these new foods and spices caused a torrent in publications on food, most of which are now in private libraries. By the time we get to the twentieth century, recipe books are highly popular due to increased literacy, people having more spare time and having more money. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pesto With Parsley~ Dill & Basil Leaves recipe.
