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While Italians, especially from Liguria, have dined on pesto as long as they can remember and think of it as common as olive oil, the rest of the world, or at least Australia took a while to catch up.\u003Cbr \/\u003E\u003Cbr \/\u003EIt was the early 90’s when pesto took off in a big way. It was the latest gourmet food trend. There were hot pastas with pesto, cold pesto pasta salads with added three-bean mix, creamy pesto pastas and minestrone became sophisticated with a teaspoon of pesto added just before serving.\u003Cbr \/\u003E\u003Cbr \/\u003EPesto however, is not in fact the name of the delicious basil and garlic sauce but rather a process of making it others like it. Coming from the word pestare which means ‘to stomp on’ (or to crush) it is a verb that describes the traditional method in which to make both Pesto alla Genovese the fragrant green basil, garlic and pine nut sauce and Pesto alla Siciliana a sauce with ripe tomatoes, almonds, basil, parsley and mint.\u003Cbr \/\u003E\u003Cbr \/\u003EIt is delicious and light, while rich and herbaceous - and for now I am happy that it has not become as popular as Pesto alla Genovese because it makes it more of a specialty when I make it.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E4 large ripe tomatoes\u003Cbr \/\u003E100g blanched almondsgt\u003Cbr \/\u003E2 garlic cloves\u003Cbr \/\u003ELeaves from 1 large bunch of basil\u003Cbr \/\u003ELeaves from 1\/4 bunch flat leaf parsley\u003Cbr \/\u003ELeaves from 1\/4 bunch mint\u003Cbr \/\u003E3\/4 cup olive oil\u003Cbr \/\u003E50g Parmesan, finely grated\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EScore a cross in the base of each tomato then blanch in boiling water for 40 seconds. Remove and run under cold water.\u003Cbr \/\u003E\u003Cbr \/\u003EPeel away the skin, quarter and remove the seeds.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a food processor place the almonds and garlic. Process to a fine paste with a little olive oil.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the herbs and continue to process with a little more oil.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the tomatoes and the rest of the oil and process to desired consistency. Season with salt and Parmesan.\u003Cbr \/\u003E\u003Cbr \/\u003EThis pesto makes enough for 500g of cooked pasta to serve 4-6.\u003Cbr \/\u003E\u003Cbr \/\u003EThe pesto will keep in the refrigerator for 1 week.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/3577527141370510501\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=3577527141370510501\u0026isPopup=true","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/3577527141370510501"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/3577527141370510501"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/12\/this-weeks-recipe-sicilian-pesto.html","title":"This Week’s Recipe: Sicilian Pesto"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/SzCDzyOS_EI\/AAAAAAAAAu4\/Kczx-zLI_i8\/s72-c\/IMG_2268.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-7952472164860793509"},"published":{"$t":"2009-10-23T16:10:00.006+11:00"},"updated":{"$t":"2010-02-05T10:38:33.458+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"kids cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"main meal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta\/rice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"This Week’s Recipe: Penne with Zucchini, Mint and Ricotta"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SuE85o_JuaI\/AAAAAAAAAs4\/EPX4RNFsnws\/s1600-h\/IMG_1333.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SuE85o_JuaI\/AAAAAAAAAs4\/EPX4RNFsnws\/s320\/IMG_1333.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5395660789519071650\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cp class=\"MsoNormal\"\u003EWhy Penne with Zucchini?\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EAs much as I love pastas that are rich in flavour with a sense of the time put into making them, I also enjoy simple light pasta dishes that celebrate a few ingredients and a simple method. This pasta is one of the later and is perfect for the warmer months ahead.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EThe ingredient list is small and simple and can be bought in one grocery shop. Besides tasting great with a light sauce made by ricotta, a dab of butter and the natural juices from the zucchini, this pasta also seems to be a huge hit with kids of all ages. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003ETo be honest I do not cook for small kids very often (as I don’t have any of my own). I do however, have friends who ask me what are some dishes that are ‘sophisticated’ yet their children will enjoy, without feeling like they themselves are eating from the kids’ menu – again.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EIngredients\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E320g penne\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E4 medium zucchini, grated \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E3 cloves garlic, thinly sliced \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1\/3 cup mint, chopped \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1\/4 cup flat leaf parsley. Chopped\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E100g ricotta\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E30g butter\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E60g shaved Parmesan\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003ESalt\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EPepper\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EMethod\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EBring a large saucepan of water to the boil. Add 1 tablespoon salt and bring to the boil again and add the penne. Stir frequently and cook for approximately 6 minutes or until al dente.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EIn the meantime grate the zucchini and season with salt and pepper. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EMelt the butter in a large saucepan over a medium heat. Add the garlic and cook for 3 minutes or until soft. Turn the heat to high and add the zucchini. Toss the zucchini for 1 minute or until liquid starts to release from the zucchini.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EWhen the pasta is cooked, drain and add to the zucchini. Add the ricotta and fold the ingredients together. Season with salt and pepper. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EJust before serving fold through the mint, parsley and Parmesan.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EServes 4\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EBon Appetite\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EFor an adult only alternative, serve sprinkled with dried chilli flakes. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cspan class=\"Apple-style-span\" style=\";font-family:Arial,fantasy;font-size:6px;\"  \u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-size:19px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/7952472164860793509\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=7952472164860793509\u0026isPopup=true","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7952472164860793509"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7952472164860793509"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/10\/this-weeks-recipe-penne-with-zucchini.html","title":"This Week’s Recipe: Penne with Zucchini, Mint and Ricotta"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SuE85o_JuaI\/AAAAAAAAAs4\/EPX4RNFsnws\/s72-c\/IMG_1333.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-2556213947734038630"},"published":{"$t":"2007-03-30T19:27:00.006+10:00"},"updated":{"$t":"2010-01-29T12:16:34.668+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta\/rice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"I want an Italian Grandmother!"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Rgze_UoAfpI\/AAAAAAAAADU\/EP1Rz0o0xf0\/s1600-h\/34582087.Italiangrandmother.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 174px; height: 218px;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Rgze_UoAfpI\/AAAAAAAAADU\/EP1Rz0o0xf0\/s200\/34582087.Italiangrandmother.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5047654461825121938\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EI have just read '\u003Ca href=\"http:\/\/www.101cookbooks.com\/archives\/001570.html\"\u003EHow to make Pesto like an Italian Grandmother\u003C\/a\u003E' from \u003Ca href=\"http:\/\/www.101cookbooks.com\/\"\u003E101cookbooks.com\u003C\/a\u003E and have to say I am jealous.\u003Cbr \/\u003E\u003Cbr \/\u003EI have always loved pesto, I even remember being caught by my mum and dad as a kid eating it straight from the jar.\u003Cbr \/\u003E\u003Cbr \/\u003EQuite often I make my own pesto and have always made it in either a food processor or blender. Although I have always loved the flavour of my home-made pesto, I do have to admit that the 'homogenized emulsion' (as Heidi rightly phrases it) that I end up with doesn't.\u003Cbr \/\u003E\u003Cbr \/\u003EThe idea of chopping all the ingredients is so simple but revolutionary to my pesto fixation. Instead of adding the pesto emulsion to my pastas or my delicate \u003Ca href=\"http:\/\/foodbyjessica.blogspot.com\/2007\/03\/this-weeks-recipe-ricotta-gnocchi.html\"\u003Ericotta gnocchi\u003C\/a\u003E, this new chopped pesto is fantastic. The pesto doesn't stay in a clump because the fats from the pine nuts, Parmesan and olive oil don't have a chance to emulsify like in mayonnaise or a vinaigrette. Instead each ingredient from the tiny flecks of basil, to the garlic separate from each other with the heat of the pasta or gnocchi and coat it perfectly.\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a new awakening to my world of pesto. I now know that I will always enjoy my ricotta gnocchi with a beautiful pesto.\u003Cbr \/\u003E\u003Cbr \/\u003EAll I can say is that I wish I had an Italian Grandmother to have shown me all of this years ago!\u003Cbr \/\u003E\u003Cbr \/\u003EGo check out \u003Ca href=\"http:\/\/www.101cookbooks.com\/\"\u003E101.cookbooks.com\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/2556213947734038630\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=2556213947734038630\u0026isPopup=true","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2556213947734038630"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2556213947734038630"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2007\/03\/i-want-italian-grandmother.html","title":"I want an Italian Grandmother!"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Rgze_UoAfpI\/AAAAAAAAADU\/EP1Rz0o0xf0\/s72-c\/34582087.Italiangrandmother.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}}]}});