Sicilian Pesto -x-

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* Exported from MasterCook *

 

Sicilian Pesto (Aicr)

 

Recipe By :Dana Jacobi, Something Different August, 1999

Serving Size : 6 Preparation Time :0:00

Categories : Sauces and Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup loosely packed flat-leaf parsley

1/3 cup loosely packed basil

1/4 cup loosely packed celery leaves

1/4 cup loosely packed mint leaves

1/4 small red onion -- chopped

6 blanched almonds

1 tablespoon capers -- rinsed and drained

1 garlic clove -- chopped

1/2 teaspoon dried oregano

12 cherry tomatoes

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

6 cups cooked pasta

 

Place the parsley, basil, celery leaves, mint, onion, almonds, capers, and

garlic in a food processor. Pulse 6-8 times to chop them. Add the oregano and

tomatoes, and chop coarsely.

 

With the motor running, drizzle in the olive oil. Turn the pesto into a bowl.

Season to taste with salt and pepper. Let sit 30 minutes to allow flavors to

meld. Toss with speghetti, penne or spread on bruschetta, toasted slices of

semolina bread. Store in the refrigerator, tightly covered. Use within 24 hours.

 

You can easily skin almonds by tossing them in boiling water to loosen their

skin, which takes 1-2 minutes. Drain and pop the almonds out of their skin.

 

Salt-cured capers are preferable to those preserved in vinegar. Simply rinse

them in tepid water to remove the salt crystals.

 

Each 1/4 cup serving of pesto with 1 cup pasta contains 299 calories and 10

grams of fat.

 

Cuisine:

" Italian "

Source:

" American Institute for Cancer Research "

 

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Per serving: 1132 Calories (kcal); 84g Total Fat; (63% calories from fat); 38g

Protein; 72g Carbohydrate; 0mg Cholesterol; 40mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 14

1/2 Fat; 0 Other Carbohydrates

 

NOTES : 1) Happily, one of the most appealing Sicilian dishes I know tastes as

good as the original, especially between August and October, when the

ingredients for making it are at their best. Giovanna Guccione, who with her

sister runs a small hotel on Favignana, one of the Egadi Islands off Sicily’s

coast, makes this sauce with herbs from her own garden. A kind of red-and-green

Sicilian pesto made with cherry tomatoes, it is good enough to eat from a spoon,

or to heap on toasted bread, as well as on spaghetti. 2)This uncooked sauce

contains no cheese. It is best when made with salted capers imported from the

Pantelleria or Salina, another Sicilian island. (Many specialty food stores sell

them.) Then find the sweetest cherry tomatoes and feast on this Sicilian dish.

Nutr. Assoc. : 1036 87 2518 4151 0 0 0 0 0 0 0 0 0

 

 

 

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