Pati Jinich really opened my eyes to guacamole’s full potential. In the states, a lot of food people have an incredibly rigid idea of what is and is not guac. Pati revealed to me that in Mexico there are no rules with guac. Makes the purists here freaking out look super silly. Guacamole is a mole. And like all moles, there are infinite variations, the only necessary thread being the aguacate.
So what about you? Any food/cooking lessons you’d like to share?
Got my “super fast red pesto” recipe this way. I had a glass of red pesto sauce which I put on my spaghetti and it tasted nice, so I read the ingredients.
Bell pepper, olive oil, cashew nuts, parmigiano (something like that plus preservatives)
I thought “that I can do myselves”.
When I prepare it I throw everything into the blender while the pasta is cooking for its 7 minutes, blend it and add in a small ladle of starchy salty pasta cooking water.
Fastest homemade pasta sauce I know and quite tasty.
Optional: Garlic, Sundried tomato, chili or whatever you have at home you think might fit in. I like to experiment.
Red pepper pesto really shines if you roast the peppers and take the skins off. It’s a hassle though.
Looks like someone is having “Pesto Rojo Rapidissimo con Pasta” for dinner next week.
Thanks very much.