On 2/27/2012 8:34 PM, sf wrote:
> On Mon, 27 Feb 2012 20:26:58 -0500, >
> wrote:
>
>> I got the idea from some chef on food network, maybe Anne Burelle, that
>> pesto is really just a method, not a recipe.
>
> No wonder I see so many types of pesto out there. I prefer to use
> tomato pesto on pizza instead of sauce.
>
>> Any kind of greens and
>> nuts could work, you just have to experiment with what tastes good to
>> you. Believe it or not but I think I put in too much garlic, and I
>> never thought there could be such a thing.
>
> I did that the first and only time I made hummus. I had a bunch of
> roasted garlic and dumped it all in... it was a definite garlic
> over-load, but it was still tasty.
>

Well, on pasta there is not too much garlic, just right. Oh this is yummy.