It was about time that the holiday season ended in Goa with all the stress, hype and mess. The whole environment looks always to its worst after the New Years celebration. Of course we are all depending upon the Tourism here, so at the end we finish the high seasonal period with a laughing eye and a crying eye. However, today i have something pleasant for you to start the new food year! A fresh new pesto made with Almonds, Coriander and some other typical Indian ingredients. The surprise here is that it’s not my recipe, but instead I present you today another brilliant food blogger, Françoise from the blog Saveurs Croisée!
Actually, Françoise shares her recipes in her native language french but for the occasion she was so kind to accepted my invitation and share her recipe and memories with us in English. I am very delighted and excited today to introduce you to Françoise and her blog. Her recipe choice, her writing, her photos and her general blog style approve my taste and in fact the food pretty much gives you an idea with what and how I grew up in Europe. Sometimes Françoise comes up with some new, non traditional dishes, so she even manages to surprise us with unexpected and pretty cool food dishes such as her Duck with forest berries and a late summer fruits chutney and today her Almonds and Coriander Pesto.
Her recipes might be in french but you can translate them easily with the google translate option on her blog’s left sidebar. Before I pass the word to Françoise, I d like you to know that she is a super sweet and a very open friendly person, so don’t feel shy to approach her or to connect with her via Google+, Twitter or Facebook.
My love for cooking goes back to the happy days I spent as a child with my grand-father, looking at him in admiration when he selected the freshest vegetables or meat to prepare simple and yet exquisite meals. He was the son of Italian immigrants from Amalfi, on the Napolitan coast, who settled in Marseille (the largest French harbor on the Mediterranean sea). He taught me the love of food he inherited from his Italian roots – fresh products, colorful vegetables, herbs and spices, and the art of combining them without frills.
Although I’ve lived in Paris and then in Belgium for the bulk of my adult life, my recipes are still inspired by my early years in Provence. I always manage to add an ingredient or a twist which relates to my Mediterranean roots, although I always use local and seasonal ingredients (and now is the month of chicory, hardly an Italian or Provençal vegetable!).
This is maybe the reason why I have always enjoyed creating new mixes of olive oil and fresh herbs. I dare calling them “pesto”, although many people would agree that the “genuine” recipe is the Genovese pesto, made from basil, olive oil, garlic and pinions.
Depending on the staples you have in your fridge, you can really unleash your creativity and try your hand at many different combinations, providing that olive oil and garlic are part of them.
Here I picked almonds, coriander and parsley sprigs, and blended them with saffron and curry : a reminder of the Mediterranean Sea and a tribute to Helene’s new country, India, which flavors and products have enjoyed a longstanding presence in the cuisine of the “Low Countries”. Since the Middle Ages, when Brugge (Bruges) was the hub of trade between Europe and Asia, recipes have used cinnamon, coriander and the spices that were imported from India and gave local food its distinct flavor.
I decided not to serve this pesto with the usual pasta dish, but with a baked cod. A nice way to have the Mediterranean and the North seas in your plate!
- 1 garlic clove
- 50 g almonds
- 10 parsley sprigs
- 10 coriander sprigs
- 1 teaspoon turmeric
- 1 pinch saffron
- 1 teaspoon curry
- juice from one lemon
- 180 ml olive oil
- Cut the garlic clove into slices.
- Blend in a food processor with the almonds, the parsley and coriander sprigs, the turmeric, the saffron and the curry.
- While the blender is still on, pour in the lemon juice and drizzle the olive oil. It's ready!
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