The title was my husband’s idea so blame him for tackiness. It’s kinda cute that he has become more involved with the website. I like the joint-venture and so does he.
Pesto in the supermarket just doesn’t do it for me. Back in Australia, one could pay a little more to get fresh pesto to go with fresh pasta but not here. England’s supermarket pesto is oily, contains god-knows-what to keep it preserved and lacks the nuttiness that real pesto has. You might guess where this is going – that’s right, make your own pesto!
A friend of mine game me Anthony Carluccio’s Simple Cooking for my 30th birthday. This book has been a good friend for authentic yet simple and reliable Italian recipes. This pesto recipe comes from Anthony’s book. It is simple, easy and perfect for the lazy condiment makers such as myself. Hope you try it and like it.
Warning : This recipe isn’t vegetarian as there is calf rennet in the grana padano cheese used. You can try and substitute it with a vegetarian cheese such as vegetarian mature cheddar.
There is a very famous Greek tavern in Melbourne’s Cebtral Business District called ‘Stalactities’. It is a Melbourne icon and a friend to all those who are still out and about at wee hours of the morning as it is open 24-7. It was here that I first tasted a gemista and my first reaction to it was ‘too minty’ and ‘too much rice’. Having grown up in a South-Indian household eating rice 3 or 4 times a day, I generally try and avoid eating it as much as I can and so this dish was a big thumbs-down.
However, in the last couple of years, I’ve started making my version of the gemista which is not so minty and has a few more flavours than just rice. I also cut the capsicums/peppers in half which in no means is traditional but ah well. The parmesan on top too isn’t very authentic but I like it and my partner hasn’t complained so far so I’ll assume he does too. I hope you like it too.