On 8/8/2017 10:22 PM, Doris Night 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
>
> Speaking of pesto, I'd never had it before, but always wanted to make
> some. So I picked half the leaves off my basil plant, plus a bunch of
> parsley, and whizzed it up with walnuts, parmesan, garlic, lemon
> juice, and olive oil.
>
> We had it tonight on store-bought fresh linguini, and it was amazing.
>
> Doris
>
It's quite nice!

Jill