Brisbane Local Food

Growing local

Nothing is more perfect according to the Tablehopper than Farina's mandilli al pesto, presented here by Chef Paolo Laboa. ======================CHOW.com=====...

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Comment by Lissa on September 12, 2012 at 6:45

Ingredients

  • 2 cups tightly packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons pine nuts (walnuts may also be used)
  • 2 garlic cloves, peeled -pinch of salt
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 1/3 cup freshly grated Pecorino Sardo cheese (see note below)
  • 3 tablespoons butter at room temperature

Preparation

1. If your basil leaves are noticeably dirty, wash them in cold water and pat dry. Otherwise, simple rub off any surface dirt or dust.2. Put basil, olive oil, pine nuts, garlic, and an ample pinch of salt in the food processor and process until creamy.3. Transfer to a bowl and stir in the grated cheeses. Then mix in the softened butter. Serve on pasta or vegetables.Note: In Genoa, they use equal quantities of Parmesan cheese and of a special, mildly tangy Sardinian cheese, Pecorino Sardo, made of sheep's milk. Although it is not considered authentic, pesto made be used with Pecorino Romano which is often more readily available in stores. If you do make this substitution, you will need to adjust the balance between the two cheeses: 3 parts Parmigiano to 1 part Romano.

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VETIVER COMMUNITY PROJECT

Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

The Vetiver Community Project is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.


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