Pesto Primer

Is there anything better than Italian food? I mean think about it, how many other places in the world could you see Roman ruins, the beautiful relics of greats like Leonardo Da Vinci and Michelangelo, the legendary canals of Venice and the Tuscan hills lined with vineyards and yet when people return from there all they can talk about is the food. How many times have you had this conversation: “How was your Italy trip?” “The food was amazing!” I know I’ve heard it countless times and I’m not saying it’s wrong, I’m saying that there is something intrinsically right about how that country puts ingredients together…simply, efficiently, magically. It’s no wonder the Slow Food movement started there, or that pizza was invented there, or any number of spectacular combinations were first tried in that rich and fertile country by the sea. One combination that I can’t get enough of is pesto. I know people get all herbal-ly with nettle pesto or vegetable-y with parsley pesto but I personally like to stick to the basil kind. I add it to salads, sandwiches, pizza and a recent favorite, farinata. I always have to look up proportions though when making it, so I was thoroughly pleased to find this handy infographic by Delicious Living. I hope it makes your life a bit more bella too.

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About kristenannmoore

Gluten free, mainly vegetarian mom living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:http://theknightowlblog.wordpress.com/.
This entry was posted in food, Food allergies, food allergy blogs, food sensitivities, recipe, slow food, vegetarian and tagged , , , , , , . Bookmark the permalink.

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