Sicilian pesto
Piccalilli
- BUNCH OF BASIL LEAVES
- 4 ANCHOVIES FILLET
- 1/4 CUP OLIVE OIL
- 1 TBSP RAISINS
- 3 CLOVES GARLIC, chopped
- 50 GRAM PINE NUTS
- 1/2 CARROT, cubed
- 100 GRAM CAULIFLOWER, cubed
- 1 CUP VINEGAR
- 2 TBSP MUSTARD
- 100 GRAM GHERKINS, cubed
- 100 GRAM PICKLED ONIONS, cubed
- 3 TSP KURKUMA
- 2 TBSP PRESERVED GINGER, chopped
- 1 TBSP SUGAR
- 2 TBSP POTATO STARCH
Take the leaves of the basil. Put all the ingredients together in the food processor, and puree for 1 minute. Keep in the fridge.
Pesto is delicious just on a slice of bread, but you can also use it in many recipes. The Worldcook website has a page on recipes with pesto to inspire you.
Try also classic pesto and red pesto with tomatoes.
Cook the carrot and cauliflower 5 minutes. Bring the vinegar to the boil with 1 cup of water. Dissolve the starch in two tablespoons of water and add it to the vinegar/water mixture. Heat slowly while stirring until the mixture thickens. Add all other ingredients, stir well. Put in glass jars and keep these refrigerated.
In the UK, piccalilli is part of a "Ploughman's lunch". In the USA, piccalilli is served with hot dogs, and in Belgium is is served with French fries. In the Netherlands, we serve it with winter stews.
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for Worldcook's recipe page