 Ask Italians the correct way to cook bolognese, ragu, gnocchi or polenta and you'll get a different answer from all of them. And they're all correct! Ingredients and methods vary between regions, creating unique geographical and cultural signatures on the food.
Pesto is no exception. Recently, a charming Sicilian customer was delighted with our vibrant and fresh Australian grown Pistachios, and told me about his family's pesto recipe. In the south, he said, it's common to have Pesto made from pistachios, basil, olive oil, mint and parmesan. He was insistent on 3 things: 1. Unlike the classic pine nut pesto that most of us are familiar with, which uses just a handful of nuts to a whole bunch of basil. The pistachio version should be all about the pistachios, with the rest of the ingredients playing second fiddle. The mixture should be ⅔ pistachios. 2. Don't grind it finely. You should be able to see some pistachio pieces at the end. 3. "No garlic!" Here is my attempt at his beloved Pistachio Pesto. It was absolutely delicious. Hope you all enjoy it!
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 Glorious to look at, with a taste to match, this Pecan Streusel Cake is deceptively easy to get right! A streusel is simply a mix of flour, butter and sugar plus added nuts and spices layered throughout the cake and on top. So you’ll end up with a gorgeous layer cake that will get everyone's mouth watering.
In this recipe, pecans, subtle spices and that gorgeous, buttery streusel topping are perfect for that autumnal afternoon tea. So get ready to impress. Pop on the kettle and polish the cake forks! |
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