|A Big Slice is proud to present our very own wine tasting kit, the Bacchus Box, a complete evening of fun in one rosewood box! Challenge your friends to a taste off. May the best wine win! No one, not even the host, knows the identities of the selections. Observe, smell, taste, rank, vote. Was yours the nectar ...or the salad dressing? A relaxed and fun way to discover new favorites. And remember, there is always a next time with the Bacchus Box. Includes everything you need (except wine and glasses) and a free 12 minute instructional DVD. Great gift! To check out the Bacchus Box, click on the red bar above.||A Big Slice is a very large website (including over 200 recipes!) that is organized thematically. But if you know what you are looking for, just click on the red bar above and it will take you to our search page. Type in the term, or recipe in the space provided and it will take you directly to that page. If any links appear to be broken, please let us know at:
|Click above to return to the A Big Slice homepage. From there you will be able to visit our wine and international dinners sections. Plus we have a recipe and craft archive so you can quickly find what you are looking for. If it is contact information that you seek, that is also on the homepage - near the bottom.||Thousands have already signed up for our newsletter. In 2009 we are focusing on the monthly holidays in a different way. How about a Mardi Gras Fais Do Do? Or a hearty St. Patrick's Day Irish Breakfast. We include holiday trivia and history, table settings, napkin folds and of course recipes. All we need is your email address. Click on the red bar above to sign up. Thank you!|
|Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings.||Italian food is the world's most romantic. Take a day with your loved one and prepare a delicious Italian dinner from scratch. Choose from gnocchi, homemade pasta, espresso granita and much more. Just click the bar above.|
1/4 cup walnuts
1. Add 2 tablespoons olive oil to a medium sauce pan over medium heat. Sauté the garlic until just lightly browned. This will soften the flavor of the garlic.
2. Place the garlic, walnuts, and pine nuts in the bowl of a food processor fitted with a blade attachment. Process for about 30 seconds.
3. Add the basil leaves. With the processor running, slowly add the olive oil through the feed tube, until it is the consistency you desire. (You might like more or less oil).
4. Add the cheese and purée for another minute. Serve over pasta, or makes a great dip. The pesto can be frozen in an air tight container for several weeks.
* We did not add any more salt to the pesto. The cheese is very salty. However feel free to salt and pepper to taste..