Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

Our Recent Essays Behind the Front Page

Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
Good intro to fly casting
Peach update, with pie
NYC update
Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
Good news about The Great Courses
Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
Civilized: Fruit forks and knives
Loads of kayaking on Cape Cod
Psychology Experiments' Questionable Results

Categories


All categories

Quicksearch

Links

Blog Administration

Open login screen

RSS Readers

Add to Google

Subscribe with Bloglines

Tuesday, May 3. 2022

A new Pesto

Not new, just new to me. We've posted about all of the varieties of Italian pestos (?pesti) in the past but this one is worth trying: Olive Pesto. Marcella says it's best with grilled or fried vegetables.


Chop one hard-boiled egg roughly in blender. Add to blender 6or 7 pitted green Italian olives, 2 tablespoons capers, 2 tablespoons chopped parsley, 1 tablespoon wine vinegar, 2 tablespoons olive oil, and plenty of ground pepper. Blend briefly - it should have some chewiness and some creaminess.




Posted by Bird Dog in Food and Drink at 13:21 | Comments (4) | Trackbacks (0)

Trackbacks
Trackback specific URI for this entry

No Trackbacks

Comments
Display comments as (Linear | Threaded)

Try using a real mortar and pestle, more control than a blender.
#1 Noel on 2022-05-03 20:26 (Reply)
You forgot a clove or two of fresh garlic. This stuff is great with really fresh French bread, as an appetizer.
#2 Aggie on 2022-05-03 22:25 (Reply)
That sounds fantastic.

We're fond of caponata, a mixture of eggplant, currants, pine nuts, and salt-cured black olives. As a condiment with steak, it can't be beat.
#3 Texan99 on 2022-05-04 08:56 (Reply)
Oooh, La La. Can you point to a recipe por favor?
#3.1 Aggie on 2022-05-04 09:58 (Reply)

Add Comment
(Your e-mail will not show in your comment)

By commenting on this site you agree to the site rules listed here. Email
addresses will not be displayed and will only be used for email notifications.

Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u],
[url] (web address) [/url]. More tips here.

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.
CAPTCHA

BBCode format allowed
 
 
A Chris Southern Consulting website.