Approximate recipe:
1/4 lb pancetta, diced and fried on medium heatIn your food processor, grate the cheese to a powder, and then pour out into a bowl to save for later. Add the fried pancetta, almond, garlic, oregano, salt and pepper and process until it's smooth. Add the cheese back, plus the parsley, oil, and lemon. Process until it's a smooth paste.
1/2 lb of shelled almonds, fried with the pancetta
10 cloves garlic, minced*
1 cup chopped fresh oregano/basil**
6 or 7 grinds of pepper
1 tsp salt
1/4 lb grated Parmigiano-Reggiano
Juice of 1 lemon
3 or 4 big handfuls of fresh parsley
2 cups extra virgin olive oil
Serve on pasta, roast chicken, salad - there's simply nothing not improved by
* I cheat, and use crushed-garlic-in-a-tube.
** I cheat, and use chopped-herb-in-a-tube.
2 comments:
I love pesto just tossed with some fresh pasta as a quick supper.
That looks GOOD!!
I need some pancetta. It has been a while. Mmmmmm.
Pesto is good. Pesto with pork fat is awesome.
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