Italien recipe à la naturelle

Hello again,
Thought it was time to give you some of my recipes. I was longing for home cooked food again and decided to cook something italian, inspired by one one my many cook books but adjusted to my taste.So here it is in detail for you to try out. I always try to use bio products as much as I can, so as you see on the photos I have done so, including a tiramisu, ready to eat as I did not have time to make one.I had to buy a morsel to ground up the pesto, but if you have an electric mixer, it is just as good , if not better.

You will need for 4 pers, (or two) if you are very hungry!

4 cloves of garlic (fresh of course)
2 bunches of fresh basilic
4 tablespoons of pine nuts, (or cashew nuts if you can’t find pine nuts)
half a lemon juice
4 tablespoons of dried tomatoes in oil
4 tablespoons of black kalamata olives(the greek ones)
4 tablespoons of good virgin olive oil
salt and ground black pepper.
Spaghetti extra thin for 4 pers

Peel the garlic cloves and slice. Wash the basilic and chop the leaves. Take out the stones of the kalamata olives.Put all ingredients in mixer or morsel including pine nuts ,lemon juice, oil , and salt and pepper. Ground up all ingredients until they turn into a paste in the morsel or in mixer. Set aside. Grate fresh parmesan , or use a prepared parmesan of good quality.
Bring salted water to a boil and add spaghetti ,cook slowly until al dente ( I prefer them a little more cooked than al dente) add a spoonful of olive oil in the water so that they don’t stick. When cooked ,drain water, add back to pot with pesto mixture, salt and pepper and 2 tablespoons of olive oil . Stir and warm on low heat a few minutes , taste to see if it is hot enough and serve with fresh parmesan. Eat with fennel salade and tiramisu as desert. Bon Appetit!!!

text and photo copyright by lookingforthebestfood

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