finrod
6th December 2007, 13:32
Ingredients (big bowl - for a barbecue or for 4-6 people)
Two or three 200g tins of tuna
Roughly equal volume of chick peas (soaked & cooked or tinned)
Lettuce
Tomatoes (unfortunately UK dominated by watery tasteless variety - elsewhere you might get greeny-red mouth-watering types)
Cucumber
Anything else you fancy
Pesto sauce - don't use the poor expensive lifeless imitation that comes in jars, you can buy sachets in Aldi (in Europe) or sometimes supermarkets do freshly-made stuff in plastic tubs which are much better or it's quite easy to make your own, but be warned, once you have, you will become a pesto addict.
Pesto sauce
Basil leaves (say two cups)
100g pine kernels
Two or three cloves of garlic
Two walnuts
Salt
40g parmesan
40g pecorino
Extra virgin olive oil
You can subsistute extra quantities of parmesan or pine kernels for the pecorino and walnuts.
Preparation:
Take a large handful of basil leaves and put them in the blender
together with the pine kernels, garlic, walnuts, a pinch of salt and
enough oil to moisten everything. Stir at least twice (but remember
to switch the blender off first). If necessary, add some more
oil. When the ingredients have reached a soft even consistency
pour in the grated parmesan pecorino. Put the pesto in a jar,
with cap and put in the refrigerator. It should last a week or two
(or all of five minutes chez moi).
Two or three 200g tins of tuna
Roughly equal volume of chick peas (soaked & cooked or tinned)
Lettuce
Tomatoes (unfortunately UK dominated by watery tasteless variety - elsewhere you might get greeny-red mouth-watering types)
Cucumber
Anything else you fancy
Pesto sauce - don't use the poor expensive lifeless imitation that comes in jars, you can buy sachets in Aldi (in Europe) or sometimes supermarkets do freshly-made stuff in plastic tubs which are much better or it's quite easy to make your own, but be warned, once you have, you will become a pesto addict.
Pesto sauce
Basil leaves (say two cups)
100g pine kernels
Two or three cloves of garlic
Two walnuts
Salt
40g parmesan
40g pecorino
Extra virgin olive oil
You can subsistute extra quantities of parmesan or pine kernels for the pecorino and walnuts.
Preparation:
Take a large handful of basil leaves and put them in the blender
together with the pine kernels, garlic, walnuts, a pinch of salt and
enough oil to moisten everything. Stir at least twice (but remember
to switch the blender off first). If necessary, add some more
oil. When the ingredients have reached a soft even consistency
pour in the grated parmesan pecorino. Put the pesto in a jar,
with cap and put in the refrigerator. It should last a week or two
(or all of five minutes chez moi).