PESTO SAUCE!
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Pesto Sauce is a fine thing indeed. Pesto Sauce is Italian to the core, and generally considered one of the Italian cuisine's outstanding achievments.
To do Pesto Sauce, first get the finest, freshest basil you can find. Then, put into a large mortar, (or a blender or food processor):
- 5 cups chopped basil
- 1/4 cup chopped fresh parsely
- 3/4 cup good olive oil
- 2 Tbl chopped garlic
- 1/2 cup pine nuts
- tsp salt
- 1/2 cup Pecorino, Romano or Parmesan cheese, grated
Pesto Sauce is highly versatile, good tossed with pasta, as a flavor heightener in soups such as Minestrone, with egg dishes, as a component of salad dressings and even as a dip for chips or crudites. Make a large batch when basil is at its best, then freeze what you don't use immediately in ice cube trays. Store in a plastic bag in the freezer. Frozen, Pesto Sauce will keep well for six months or more. You will be suprised at how useful it is.
Gevalia started with Victor Theodor Engwall and his trading company in the seaside town of Gävle, Sweden in 1853. Victor imported coffees he felt were among the world's finest. People agreed with him, his business flourished, and he became the Royal Court of Sweden's official coffee purveyor. These days, Gevalia seeks out, blends, and roasts some of the finest coffees available anywhere.
Gevalia coffee is still handcrafted in Gävle, Sweden. And yes, the Royal Court of Sweden still drinks Gevalia. Along with the finest of coffees, Gevalia also has fine teas and the best in accessories for your pleasure. Visit their website and enjoy the finest. Easy shopping and great savings by dealing direct.
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