This is by far the easiest and most satisfying pesto recipe that I’ve come across. When I’m feeling fancy, I like to spread it on toast with some smoked gouda. You will need a food processor.
INGREDIENTS
- 1/3 cup Pine nuts (toasted)
- 1/3 cup Olive oil
- 1/3 cup fresh grated Parmesan
- 2 crushed garlic cloves
- 1tsp lemon juice
- S&P
- Chili flakes to taste
- 1 cup basil
- 1 cup Chinese parsley
DIRECTIONS
Blend all ingredients together.
Mix the pesto with your preferred pasta.
Add some smushed avocado for creaminess.
Invite Butcher et al. (you know who you are) over for April fools.
Love ya DeadSplinterites!
😘 Mwah!
You are too young to remember this but in the 80s it was all about the pesto and the mesquite grilling and the sushi. It seems like we lived on nothing else. There’s a really charming rom-com (ish) series from the time called “The Days and Nights of Molly Dodd,” about a young single woman navigating her way through the big city. Like “Sex and the City” there are scenes where she convenes with her buddies at restaurants and in one we find out she doesn’t know what sushi is and in another the restaurant serves nothing but things that have been mesquite grilled. Which is totally believable.
I believe my mock-post fell flat.
Chinese parsley is CILANTRO.
i keep forgetting cilantro is coriander….
Cilantro for the win. Apparently cilantro is the other “C” word!
This got me wondering if cilantro ever made an appearance in Italian food. I saw some current sources insisting it didn’t, but who trusts the internet?
So I looked at Google Books, and it appears in a bunch of old Italian recipes for pasta and salads dating back as far as the 1800s. My ability to read Italian is awfully basic, but it sounds like it’s not ground coriander seed but actual leaves used like parsley.
I have no idea how widespread it was, but it makes sense – it’s used in a lot of the Mediterranean, Italy has had a long history of contact with those places, and they’re adventurous cooks, so why wouldn’t they?