Peasant Parmesan by Jeff Martin
I was taught to make this by a very old woman in Marsala, Sicily in 1999.
She explained that Parmesan is a luxury item from the north and in the south this is how "we" make Parmesan.
No measuring was used in her kitchen and everything was based on availability and touch.
It was insanely simple and I can still remember the excitement of that first taste when it was sprinkled over the top of the tomato pasta.
Something about the nuttiness or oil content of Parmesan is the conclusion I came to as to why it works.
Great for people that can't have cheese or those that just want to try something different.
It works with almost any pasta dish and can be varied to suit by changing herb type and quantities.
1 hand full of raw almonds
1 hand full of parsley
A mix of other herbs ie: Sage, Thyme, Basil or oregano.
Good olive oil (Green is better)
Making the Mix
In a hot oven roast the almonds in some olive oil.
While the almonds are still warm place in a blender with the herbs and seasoning and mix.
Add more olive oil to make mix wetter if desired.
Serve with any type of Alligator Brand Pasta.