> wrote:

>On Apr 4, 4:00*pm, Bobo Bonobo® > wrote:

>> The way I feel about pesto is that it has WAAAAY too much basil for my
>> tastes.

>Everything must be balanced. Basil is great in Thai food, with
>lemongrass, kaffir lime leaves and other spices. But in pesto it is
>too concentrated and unbalanced. Plus I find pesto too oily for pasta.
>White and pink (i.e., dairy-based) sauces are much-much better,
>especially if you throw truffles, morels or porcini/cepes in them.

For me, pesto is good when it's nearly all basil, and of course
when the basil itself is very flavorful. The trend, though,
is to make pesto too oily or even creamy. A restauranteur
once told me this is so that it stays warmer longer between
kitchen and table; were it all basil, it would lose heat
too quickly.

Steve