It has been a long while since I posted last but I am hoping to change that with a slight change of direction for the blog. I will try to include musings, if you will, on some of the local food scenes I tend to visit, commentary on cooking and preparation or possibly some of the quirky ideas I have regarding food combinations. Don’t worry, I will still do recipes as I convert them from the scribblings of a “madman” (that’s me by the way) to electronic format. How about that, I do have a recipe prepared for today. By way of an explanation regarding my absence from the blogosphere, I guess one might say that stress and being preoccupied with other aspects of my life took over and I am now deciding to take my life and what I enjoy back. I hope you enjoy the new direction. For me, this seems to be a comfortable way to proceed and get back on track with my food love affair.
“Ever eat a pine tree? Many parts are edible you know.”, as some of you older folks may know, Euell Gibbons used to ask this in his commercial for Grape Nuts (a fine cereal, in my opinion). He went on to explain that pine nuts were a part of the tree which could be eaten and then he began to expound on the virtues of the cereal. As you may or may not know, pine nuts are an integral part of pesto sauce but I have always found that the flavour was not as pleasing as some other types of nuts. The taste of traditional pesto, yes even the homemade, had a slight “varnish” quality that I could not get past. I struggled with that for a long time but decided to substitute pistachio nuts and some other ingredients to change the taste. The result was the my version of basil pesto. If you try this I hope you enjoy it and please let me know!
(Basil pesto sauce)
2 – Cups, packed basil leaves
2 – Cloves garlic, finely chopped
4 to 6 – Fresh mint leaves
1/4 – Cup roasted and salted pistachios
2/3 – Cup of extra virgin olive oil
1/2 – Cup finely grated pecorino Romano cheese or (if you have a lactose intolerant person in the house you can substitute 1 to 2 tablespoons of coarse ground kosher salt)
1 – Teaspoon lemon juice
Coarse ground black pepper to taste
1/2 – Tablespoon Lemon peel (grated)
In a food processor, put the pistachios and pulse them several times to reduce them. Repeat the process with the basil, garlic, and mint. When this is complete, add the olive oil, lemon juice Romano cheese, pepper and lemon peel to the food processor and puree the ingredients together.
I use this sauce on chicken and salmon but it also works well with light pasta.
The Well Fed Cyclist