Ingredients
1 no ingredients
Directions
3 bn fresh cilantro -- leaves
: only
6 cloves garlic
6 TB lime juice
1/2 c olive oil
3/4 c sour cream
: salt -- to taste
Put the cilantro, garlic, and lime juice in the bowl of a food
processor fitted with a steel blade. Process until the garlic and
cilantro are finely minced.
With the motor running, drizzle in the olive oil in a thin stream,
until well incorporated. Scrap pesto into a bowl and mix in the sour
crearn. Add salt to taste. Refrigerate until needed.
1996 Kelly McCune. One Bowl: One-Dish Meals from Around the World.
Chronicle Books, San Francisco. This recipe was found on MC-Recipe
List Service "COLLECTION (3) Chili Recipes plus Pesto," 15 Oct 1996.
[patH]
Recipe By : Kelly McCune's One Bowl (1996)
From: Path
~0700 (
Servings: 10 servings
Cilantro Pesto (Black Bean Chili Con Carne Wi Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Italian; Meat; Mexican
The History of Recipes
Experts have proved the existence of recipes far back into antiquity, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these old recipes were just primitive hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics are a few tablets in Sumerian which describe 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 those who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius wrote some scripts detailing recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans used a wide range of aromatic flavours, including some familiar names for example basil, rue and asafoetida. As our culinary historical trip moves on a few more years we find a couple of recipe books which date from the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian food that is served today, but rather recipes for the types of meals cooked for the wealthy. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, such as basil and rosemary. These new foods and tastes led to an explosion in recipe publications, the majority of which are now in private collections. By the arrival of the 20th century, cook books are highly popular mostly due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Cilantro Pesto (Black Bean Chili Con Carne Wi recipe.
