8 April 2010
ROCKET (ARUGULA) PESTO
Peppery rocket pesto is a nice alternative to basil.
Now I love basil pesto just as much as the next person, but every once and a while it’s nice to have a change. Instead of basil leaves and pine nuts I like to use rocket (arugula) and pecans. The strong peppery taste of rocket with the mellowing effect of the slightly sweet pecans works perfectly together
When you think rocket, the first thing that generally comes to mind is salad. Don’t limit yourself, break free, break free I tell you!
This rocket pecan pesto is great with pasta, meat, fish even rice. Why not use it in a sandwich instead of mayonnaise or mustard.
See the link ‘‘rocket pesto” below for recipe:
24 September 2009
PESTO : This will be the shortest post known to man! Ok well not quite, but I was about to post the recipe for an avocado, goats cheese & quinoa salad when it occurred to me that it might be useful to have the Basil Pesto recipe first, as it is one of the main ingredients.
This recipe can be easily adapted to different tastes – more or less garlic, with or without parmesan and I add a dash of lemon juice to help keep the bright green colour, as the outer layer seems to oxidize so quickly!
Marisa told me,that when she was a little girl living in Italy, she was given the odious job of having to chop the basil by hand, into a fine paste using only a knife… authentic yes, time efficient no. So I have opted for using the blender and while less romantic it does get the job done.
25 August 2009
What you didn’t know about true Italian tomato sauce…..
Marisa, the concierge in my office building, is a wealth of knowledge when it comes to Italian cooking. Born and raised in the small village of Zogno, 4km from San Pellegrino, she grew up with the transitional values of simple & delicious hands on cooking.
At the end of the day when my job is ending and hers is starting, we often spend some time chatting about recipes. She told me that for Italians, the true way of making tomato sauce is with either onions or garlic but never both together. The tomatoes should be very ripe, as that is where the taste comes from and will make or break your sauce. Removing the skin is also essential, as is a generous quantity of fresh basil and hand chopped garlic.