Saturday, August 15, 2009

Pine nut pesto turns me bitter

Slat my dood met 'n nat vis.

Literally, Beat me to death with a wet fish. A Cape expression of incredulity.

I've been Googling. My caterpillar bitterness persists in my mouth this morning. Hypochondria in the offing.

And then I found the Chinese pine nut links. Bitterness in the mouth up to ten days after eating Chinese pine nuts. Or these pine nuts.

Three days ago I made a quantity of pesto with terrace basil and Chinese pine nuts from Sahadi's. The shopman actually persuaded us to buy the Chinese over the Spanish and indeed, they tasted better: crisper, crunchier, fattier.

We ate the pesto two days in a row, and yesterday, when the caterpillar squirted me, its terpenes and the pine terpenes made a big mushroom cloud?

Obviously, not everyone is affected, as the Frenchie is just fine. So to test the theory for yourself:

1/2 a cup EV olive oil
2 cloves garlic
1/2 of a cup Chinese pine nuts
1 1/2 cups freshly grated parmesan
2 cups lightly packed basil leaves
3 tbsp butter
salt to taste

Whir up in blender or food processor. If you are a purist, pound by hand in mortar. Eat, enjoy, and wait for a while to see what happens!

More info here
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