On Mon, 27 Feb 2012 21:48:16 -0500, Cheryl >
wrote:

>On 2/27/2012 8:58 PM, wrote:
>> On Sun, 26 Feb 2012 23:56:05 -0500, >
>> wrote:
>>
>>> I've never made pesto sauce. I had a bag of spinach to use up and made
>>> a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
>>> olive oil. A little salt and fresh ground pepper.
>>>
>>> I tasted it and it burned my mouth a little but very tasty. LOL Then
>>> again, I'm sensitive to spice. Nice use of my new FP which I haven't
>>> used much.
>>>
>>> I guess I'll use it with some chicken or shrimp. Can it be frozen?
>>
>> In my experience, the mouth burn comes from either too much garlic, or
>> the garlic needed to be "smushed" a little better before added to the
>> pesto.
>
>Thanks! I just took whole cloves and put them in the FP with everything
>else. Maybe I need to mash it first next time.
>

For sure-- I toss the garlic in first with a little oil and whir it
for a bit before adding the nuts and sea salt. Hit them once or
twice-- then the cheese and spinach. Bump-bump-oil-bump-bump-oil,
etc.

I like my greens a little coarse, but the nuts pretty fine, and the
garlic [mucho garlic!] pureed.

Jim