Ingredients
2 to 3 - cups fresh basil leaves
3 tbsp pine nuts
2 cloves garlic
1/4 tsp salt
1/2 cup olive oil
1/2 cup parmesan cheese,grated
Directions
Cherry tomatoes for garnish
Place all ingredients except oil in a food processor or blender
Process, quickly, to a puree. With machine running, gradually add
oil until absorbed. Toss with 1 pound fresh, hot pasta (vermicelli,
linguini, and so forth). Serve hot. Garnish with cherry tomatoes.
Servings: 6 servings
Pesto Genovese Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
It is quite feasible to trace the history of recipes far back into history, in truth as far back into history as pharonic Egypt, and possibly even further. However, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, there were two interesting recipe books published in the 14th Century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are unconnected to the indian curry that appears on menues today, but rather accounts of the types of meals on the menues of the upper classes of the period. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from Arab cuisine, such as basil and rosemary. These new foods and spices caused an eruption in books on cookery, some of which are now in private cookery archives. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Pesto Genovese recipe.
