MAKE ALL KINDS OF PASTA

BASIL PESTO RECIPE

Yields 5 cups of fresh basil pesto

Ingredients

• A pound of basil leaves (2.2 pounds with the stems), washed and dried thoroughly
• 10 oz freshly grated Parmesan cheese
• 1/2 cup (2.6 oz) pine nuts
• 1+1/2 cups (5.3 oz) walnut halves
• 2+1/2 cups extra-virgin olive oil
• 1 tsp salt
• 3+1/2 tablespoons chopped garlic (10 cloves)

Method

1. Heat walnuts and pinenuts in a dry, heavy skillet over medium heat for 5 to 10 minutes or until they’re golden brown and give off a rich, toasty fragrance. Stir or toss frequently for even toasting. Remove from pan to cool.
2. Chop the garlic cloves finely, sprinkle a teaspoon of salt on top and mash to a fine paste with a fork.
3. Place garlic and half of the basil leaves in the bowl of a food processor fitted with a steel blade. Process for 15 seconds.
4. Add the rest of the basil leaves and with the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly pureed.
5. Add the Parmesan cheese and toasted nuts and puree for one more minute.
6. You can use it the right away. If you’re going to store pesto for a short period of time, place in a jar with a thin film of olive oil on top. You can also divide it into 1-cup portions and store in the freezer for a few months. Make sure to defrost in the refrigerator overnight

A gluten allergy is a medical condition in which gluten has an adverse effect. Gluten is composed of sticky storage proteins found in wheat. The allergy can range from mild inflammation of the mucosa of the small intestine to severe coeliac disease. Diagnostic criteria help to discern between gluten and various sensitivities. A gluten allergy may be triggered by wheat, rye, barley, oats, and other species within the grass tribes. Studies indicate that 1 in 167 children have a gluten allergy and 1 in 111 adults have a gluten allergy. To test for a gluten allergy, try the elimination diet. By eliminating wheat, barley, and rye from your diet for eight weeks, you can determine if a gluten allergy is responsible for your symptoms.

Symptoms of a gluten allergy are upper repository tract problems, fatigue, chronic fatigue syndrome, mouth ulcers, anaemia, iron-deficiency anaemia, osteoporosis, weight loss, short stature in children, diarrhea, constipation, abdominal bloating, Crohn's disease, diverticulitis, depression, autism, skin problems, keratosis pilaris, attention and behavior problems, irritability, and asthma.