Rainy days and Sundays always get me down when I can not garden!

Tuesday, September 17, 2013

Walnut Pesto "Pesto Di Noce"

Pesto originates from Northern Italy.  Its name is derived form pesta.  Pesto was made in a marble mortar with a wooden pestle.  (The ingredients were added to the mortar and crushed, or pounded with the pestle.)  The first recipe on pesto can be found in the book  La Cuciniera Genovese written in 1863 by Giovanni Battista Ratto.  

2 cups firmly packed basil

Traditional pesto is made with pine nuts, but walnuts are healthier.  You could also use almonds.
"Pine mouth syndrome" ( I kid you not) starts several days after eating pine nuts and can last for several weeks.  It makes eating and drinking unpleasant because of a metallic, bitter taste in the mouth.

1/2 cup nuts, chopped.

2+ cloves of garlic from the garden, minced.  (We love garlic, so I went heavy....)

1/3 cup good quality olive oil.

1/2 cup Parmesan cheese.

To the walnuts add olive oil, basil, garlic, salt to taste.  Once blended add the cheese and 1-2 T butter.

Prepare pasta.


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