#pesto

#pesto

There are loads of delightful omelet recipes out there that serve as the base to a tasty and filling meal. It doesn't matter if you've made the egg dish once or dozens of times; you're likely seeking ways to make it better and more flavorful, so your taste buds (and family) never feel bored. Whether you want an omelet loaded with sliced tomatoes and mozzarella, sun-dried tomatoes and chicken, or lots of veggies

Guido Porrati had the swagger of a politician, greeting his customers with megawatt charm. "Ciao!" he shouted as he waved goodbye to a nonna who had just left ParlaComeMangi, his artisanal deli in Rapallo, on the Ligurian coast of Italy, with a bag full of groceries. There was much to choose from: local wines, tins of anchovies, farm-fresh eggs, and buffalo mozzarella.

A classic pesto sauce, which typically includes a hearty helping of pine nuts, is now nearly impossible to create in its traditional format. With that said, there are a variety of clever swaps that prove why you shouldn't stick to pine nuts when making pesto. Walnuts make a particularly excellent substitution for pine nuts in a pesto sauce, given their more affordable price point and added nutritional benefits.

Why limit yourself to boring bottled dressings when your pantry holds the secret to converting any sauce, homemade or store-bought, into a delicious salad dressing? Some of the most versatile sauces of the culinary world work double duty as salad dressings; all you need is a dash of oil and acid. The magic of sauce-to-salad dressing conversions lies in their ease.

By roasting chickpeas, you can give them a hint of nuttiness necessary for a stand-in for pine nuts in pesto. Chickpeas provide creaminess and thickness.

Both pistou and pesto rely on superior ingredients and are traditionally made using raw elements to maintain their vibrant colors and flavors. Although some insist on using a mortar and pestle, modern methods are accepted too.

The quality of the nuts makes a big difference - don't sleep on that. Whatever you use, those natural oils they release when blended are what give pesto its body and mouthfeel.