Anne's Blog

A Tasty Alliteraton in a COVID-19 recipe: Parlsey Pinenut Pecan Pesto

Date: May 8, 2020 - categories: , , , - 2 Comments

Once again, cooking up a new recipe and then eating the dish together proved to be a oerfetto deterrent to a CPA (Coronavirus Panic Attack).

And yet again, the decision on what to cook originated with what we had in our home and/or garden.

The Parsley Pinenut Pecan Pesto sauce – (like that alliteration?) – for our pasta started right in our garden where we have a generous bunch of parsley:

As it’s too early for basil abundance, I decided to use that parsley for a pesto with just a few other ingredients we had on hand: spaghetti, a lemon, garlic, our olive oil, Parmesan cheese and pinenuts. (The pecans were an afterthought, as you’ll see….(

To make this pesto, I started by washing well the parsley and then eliminating the stems (…..as Pino checked out my new “culinary-adventure-in-progress”):

I took a pesto shortcut for the blending, foregoing use of any of our three mortar and pestle pairs sitting over our wood stove:

Roughy translated as “pounded,” “beaten,” or “crushed,” il pesto was traditionally made by crushing the herbs, garlic and other ingredients with a mortar and pestle – like this one:

I put the parsley in a food processor with the juice of a lemon, a garlic clove (use a couple if you wish) and our olive oil, q. b. (“quanto basta” or “as much as you need” – about 3/4 c?)

And just before grinding, I decided on an addition: a handful of pecans (a precious gift from an American friend):

After grinding the ingredients, I put the spaghetti in salted boiling water:

…..and then continued to make the pesto, adding a generous handful of Parmesan cheese and salt and pepper, q.b.:

I dropped the spaghetti into the salted boiling water….

….and as the pasta cooked, I crushed a few pecans for a topping on our spaghetti con pesto:

When al dente, I drained the spaghetti, saving as always some brodo della pasta for adding later – if needed – to make a creamier pesto:

After draining the spaghetti, I added the pesto and a bit of the brodo della pasta, mixing gently….

….and after sliding the pasta into a serving bowl, I sprinkled the crushed pecans on top:

Pino served up our spaghetti with “PPP pesto“…..

….and once again, a new recipe proved a perfect diversion to ward off a “CPA.”

May this Parsley Pinenut Pecan Pesto sauce brighten up your COVID-19 lockdown days.

Cook away a possible CPA (Coronavirus Panic Attack) with this simple recipe for a buonissima pasta dish

Click here for another easy recipe to ward off CPA

Enjoy this “COVID-19 lockdown” recipe

Click here for a tasty Pino recipe as a coronavirus distraction

Click here for another “coronavirus-deterrent” recipe

Click here  for another “coronavirus lockdown” recipe

Click here to read about – and see!- our Easter Monday picnic during lockdown

Read about seeking floral splendor during lockdown

Read about Assisi’s superb medieval festival, Calendimaggio, cancelled due to COVID-19

Click here for the recipe for a tasty pasta dish – and ours on Good Friday during COVID-19

Read about a floral tribute to Gubbio and their May 15th festival, Corsa dei Ceri – during lockdown

Read about a “lockdown liberation” for April 25thla Festa della Repubblica (and so very linked to Gubbio, as well)

Read about newborn goats as a coronavirus diversion

Read here about culling the wool of our cashmere goats – a perfect coronavirus distraction

Read here about Pino’s goat cheese

Read here about a snowy day in Umbria during our coronavirus lockdown

Click here for an easy, tasty recipe

Read here about an outdoor market visit to ward off a CPA (Coronavirus Panic Attack)

Click here to read about Novella’s vegetable stand during the coronavirus lockdown

Click here to read about – and see! – a favorite Orvieto eating spot (to ward off CPA)

Read about – and see! – Assisi during coronavirus lockdown

Read about a Pino feast on March 8th as coronavirus distraction 

Click here to read about March 8th – as a coronavirus antidote

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