On Tuesday, August 8, 2017 at 7:52:31 AM UTC-7, U.S. Janet B. wrote:
> On Tue, 08 Aug 2017 10:28:59 -0400, wrote:
>
> >On Mon, 07 Aug 2017 18:58:26 -0600, U.S. Janet B. >
> >wrote:
> >
> >>On Mon, 7 Aug 2017 16:03:25 -0700 (PDT), "
> > wrote:
> >>
> >>>On Monday, August 7, 2017 at 2:45:50 PM UTC-5, U.S. Janet B. wrote:
> >>>>
> >>>> It was time to trim down the basil in one of my deck pots, so I made
> >>>> pest (dinner tonight) and put away some basil and olive oil in an ice
> >>>> cube tray.
> >>>> Here's the recipe that I use.
> >>>>
> >>>> Pesto
> >>>> 2 cups basil leaves, packed
> >>>> 1/2 cup olive oil
> >>>> 1/2 cup parmesan cheese, grated
> >>>> 1/2 cup Romano cheese, grated
> >>>> 4-6 cloves garlic
> >>>> 1/2 pine nuts (I used walnuts)
> >>>> 1/4 teaspoon salt
> >>>> process all ingredients except the olive oil until blended then add
> >>>> the olive oil in a stream as the processor is running.
> >>>>
> >>>> It's good. Nice texture, a little thicker than most.
> >>>>
> >>>> Janet US
> >>>>
> >>>>
> >>>I can honestly say that I've never eaten pesto. I've seen it
> >>>on TV at least a thousand times but have never consumed it.
> >>
> >>It's not a part of my culinary background either. I grow basil for
> >>cooking, love the scent and hear about pesto so I make it every once
> >>in awhile. If you like basil I don't think you would find it
> >>offensive.
> >>Give it whirl sometime.
> >>Janet US
> >

I'll put my pesto recipe up against anyone's. I love pesto. I make extra and freeze it so have that fresh basil wonder in the middle of the winter.

http://hizzoners.com/index.php/recip...as-basil-pesto