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I recently had an allergy attack!
We are all human and sometimes we forget that certain foods can contain a hidden ingredient, for example, PINE NUTS!
I ate at a restaurant last Friday evening, and it was from the Table d'hote menu.
It's one of my favorite restaurants and have eaten there a million times. We have become really good friends with the owners and they are well aware of my allergies. Friday however, my allergies slipt my mind!
No matter how many times you eat at the same restaurant, even if it feels like home, it's important to remind the waiters about your allergies. Friday, I ordered the Gnocchi Genovesi, Genovesi means a creamy pesto sauce. Keyword here is PESTO! Any restaurant you go to, when they are making pesto, there's pine nuts in the recipe. Well, I was fooled! I received my plate and never once did the pine nuts cross my mind! I totally forgot...
As I was eating the pasta, my throat started itching and swelling. We called the waiter and asked him what the ingredients were, and then my nightmare came when he said Pine Nuts! I took care of this allergy on my own, I chose not to go to the hospital since I knew what the protocol was going to be.
A good thing I carry Benadryl on me all the time. The last time I had an attack, the nurse told me to carry Benadryl on me at all times in case something would happen. I took 2 Benadryls on the spot and felt it work right away. I know, not the smartest thing to do, but I didn't feel the need to rush to the hospital. If I were a younger child than I would have rushed to the hospital. The waiter also, the one of the owners of the restaurant warned me, anytime you go to a restaurant and hear the word Pesto, think Pine Nuts!
I have written down a recipe for Pesto without the pine nuts below, make sure to only eat pesto safe and sound at home!
INGREDIENTS
3 cloves garlic
2 cups fresh basil leaves
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
DIRECTIONS:
The Traditional Way
Start by adding basil, garlic, and salt, to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency.
The Alternative Way
Add the garlic to the food processor and mince. Next, add the basil leaves, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.
Stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If too thick, add a tablespoon of water.
Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer.
