Sun is out. It is so great to see it again, I thought it just disappeared, melted in its own heat, ran away from me… I don’t know what happened exactly, but the SUN is back in the sky and makes me feel great, ready for SUMMER. Along with summer comes a lot of time spent outside, but best of all – vacation. Oh, yes. And this year is about to be a very special year. Plans are done, we just need to book our tickets.
The title says a lot about the country where we’ll stop first, Italy. To be more specific, Rome – where else, right? To be continued…
Now, here’s a recipe I found in one of my magazines. It says that the best accompaniment is Baguette Flatbread, a recipe that will follow shortly.
1/3 cups pine nuts ( love them!!!)
1/4 cup packed walnut halves (love them, too!)
5 large bunches of fresh basil leaves
3 cups loosely packed fresh Italian parsley, large stalks removed
2 large cloves garlic, roughly chopped
3 oz Parmigiano Reggiano, grated
3/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
1/2 tsp salt
Preheat oven to 375 F.
Spread pine nuts and walnut halves on baking sheet; toast in oven for about 3 minutes. Remove from oven and let cool before chopping roughly.
Wash and dry basil and parsley. Place as much basil and parsley in food processor as possible before adding pine nuts, walnuts, garlic and cheese. Pour in 1/2 cup of the olive oil and the white wine vinegar.; pulse, adding more herbs and more oil as volume decreases. Don’t overprocess. The pesto should have some texture and not be completely smooth. Add more oil if too thick. Taste and salt, if necessary, before transferring to serving bowl.
TIP : The pesto will keep, covered, in the refrigerator for three to four days or in the freezer for up to two months.The top layer will turn darker; just mix it in.