These people have good product:

www.risingsunfarms.com

S.

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

"Steve Pope" > wrote in message
...
> These people have good product:
>
> www.risingsunfarms.com
>
> S.

pesto with almonds..no thanks

--


Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies! Be the adult your mother was afraid you
would be!!
http://groups.yahoo.com/group/TheDirtyOldLadies/

Laura > wrote:

>pesto with almonds..no thanks

Well, it's not as traditional as pinenuts, but there's nothing
particularly wrong with it.

Steve

On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
wrote:

>I have never had pesto, and I am not sure I want to go to the trouble of
>making it.

You DO want to go to the trouble. If you like basil, pine nuts, and
pecorino you will like pesto. I saw your other posts. You don't need
a FP. I use one for big batches but I've made small portions with a
mortar & pestle. A bowl and a spoon (or whatever) would probably work
for the little batch for the scallop recipe you're looking at. I've
probably tried 10 different bottled brands and none come close to home
made.

My .02

Lou

"Steve Pope" > wrote in message
...
> These people have good product:
>
> www.risingsunfarms.com
>
> S.

Wow, even the web site looks delish!

cybercat wrote:
> I have never had pesto, and I am not sure I want to go to the trouble of
> making it.


I know this doesn't answer your question, but it really isn't that much
trouble. It's easier in a food processor, but using a blender isn't
that hard. Just buy the basil leaves, pine nuts, cheese, garlic and
olive oil. Grate the cheese. The put everything in the blender. The
only reason I prefer a food processor is that it means I can use less
oil and the blades still work. I can get the chunky consistency that I
prefer. With the blender, you need enough oil to make everything fall
towards the blades properly, and that means a creamier pesto, but it's
still good, easy, probably more authentic than my version. Pesto is an
all-day project if you're trying to make and freeze a whole summer's
worth of basil. If you're just making 2 cups, it really is a 15 minute
deal at the most, and that includes clean-up.


--Lia

Julia Altshuler > wrote:

> I know this doesn't answer your question, but it really isn't
> that much trouble. It's easier in a food processor, but using a
> blender isn't that hard. Just buy the basil leaves, pine nuts,
> cheese, garlic and olive oil.

By far the weakest link here is buying the basil. It's not
in season right now, at least not around here. Best to make up
a batch when it is, and freeze.

Steve

Pesto is SO easy, but even I want quick and cheap pesto when basil is not in
season. The one store bought one we think is the best is Christopher Ranch.

http://www.christopherranch.com/jarred%20products.htm

Lynne

"cybercat" > wrote in message
...
>I have never had pesto, and I am not sure I want to go to the trouble of
>making it.
>
>
>

"Lou Decruss" > wrote in message
...
> On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
> wrote:
>
>>I have never had pesto, and I am not sure I want to go to the trouble of
>>making it.
>
> You DO want to go to the trouble. If you like basil, pine nuts, and
> pecorino you will like pesto.

I 've never had pine nuts either! Nevertheless, you make a very good
argument for making my own pesto. I am looking for new flavors
to spice up the same old foods. And ... basil is so easy to grow
here, maybe it is everywhere, so if I like pesto, it would be easy
to have the fresh basil around.

"Steve Pope" > wrote in message
...
> Julia Altshuler > wrote:
>
>> I know this doesn't answer your question, but it really isn't
>> that much trouble. It's easier in a food processor, but using a
>> blender isn't that hard. Just buy the basil leaves, pine nuts,
>> cheese, garlic and olive oil.
>
> By far the weakest link here is buying the basil. It's not
> in season right now, at least not around here. Best to make up
> a batch when it is, and freeze.
>

Aha! You are a wise man in the kitchen. I cannot recall if I have
ever flamed you before, but if I did, I sure hope you deserved it.


That is exactly what I will do, wait to make the fresh until it is in
season, hopefully growing in my garden. I need to start a potted herb
garden again, anyway, the patio looks terrible.

On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
wrote:

>I have never had pesto, and I am not sure I want to go to the trouble of
>making it.
>
>

It really isn't a lot of trouble. I have read the other posts and they
have very good ideas on how to make it without the use of a food
processor.
I have made small amounts with a mortar and pestle and actually prefer
it that way. You can whip up a quick batch, no fuss, no muss.

Pesto made with flat leaf parsley is one of my favorites. It has a
little more _kick_ to it and you don't have to worry about the
availability of basil.

I've heard that if you plan of freezing it don't add the cheese until
after it is defrosted and ready to use.

I hope you give it a try. I'd hate to see you miss out on it.

Koko

---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

cybercat wrote:
> I have never had pesto, and I am not sure I want to go to the trouble
> of making it.

There is no good bottled pesto. It is very, very easy to make if you have a
food processor.

"Lou Decruss" > wrote in message
...
> On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
> wrote:
>
>>I have never had pesto, and I am not sure I want to go to the trouble of
>>making it.
>
> You DO want to go to the trouble. If you like basil, pine nuts, and
> pecorino you will like pesto. I saw your other posts. You don't need
> a FP. I use one for big batches but I've made small portions with a
> mortar & pestle. A bowl and a spoon (or whatever) would probably work
> for the little batch for the scallop recipe you're looking at. I've
> probably tried 10 different bottled brands and none come close to home
> made.
>
> My .02
>
> Lou

I've tried a couple of brands, both from "gourmet" shops. Yuck. I make it
now when I get a nice crop of basil and freeze it in leetle mason jars -
leave room for expansion. Even better if you can vacuum express the lids
closed. Air is evil. A friend freezes his on a plate then breaks off chunks
and vacuum packs what they consider a serving. It really does not keep well
any other way.
The more you have, the more you will find ways to eat it.
I did not like it in scrambled eggs, although that sounded good to me.
Edrena

"cybercat" > wrote in message ...
>I have never had pesto, and I am not sure I want to go to the trouble of making it.

I've never purchased it from the store, but I do get it at the farmer's market
sometimes. It's called Pesto Perfecto, and they have traditional pesto, and then
several variations. One of my favorites is made with sun dried tomatoes and it's
really good spread on bread and then put under a broiler until it bubbles. Yummmmm.

kimberly
>

cybercat wrote:

>> You DO want to go to the trouble. If you like basil, pine nuts, and
>> pecorino you will like pesto.

> I 've never had pine nuts either! Nevertheless, you make a very good
> argument for making my own pesto.

Let's add another one: the recipe
The world-famous "pesto genovese" has been the subject of a dispute between
Nestle' and an italian supermart chain, both selling differently made pesto,
so someone decided to do something for this wonderful recipe and finally
pesto get recognized by the European Union with the IGP label (Indicazione
Geografica Protetta, a genuinity/origin standard labeling, second in
severity only to the DOP labeling).

Pesto alla Genovese

- Genua DOP basil
- ligurian DOP extra-virgin olive oil
- parmigiano reggiano or grana padano (*)
- aged pecorino DOP (*)
- garlic
- pike kernel "Pinus Pinea" from the mediterranean area
- Addition of walnuts is allowed if they're from an UE country

(*) - there should be a ratio of about 1 to 2 between parmigiano/grana and
pecorino.
DOP is a UE labeling which means "Denominazione d'Origine Protetta",
"protected origin denomination", and means that the basic ingredients must
all come from the origin area of the product. IGP means almost the same but
one part of the ingredients or process can be from outside, or happen
outside, of the origin area. As you see, Pesto has been labeled IGP, in fact
the Parmigiano Reggiano or Grana padano come from outside Liguria, and the
same can happen for pecorino, walnuts and pike kernels.
The recipe doesn't list the amounts since these vary from town to town along
the coastline of Liguria, so in some places they use more basil and in
others they use less, and the same goes for the other ingredients.
The best basil for pesto in grown in the town of Pra', near Genua, but you
can also use other kinds of basil: this particular one is a small leafed
one, and only the top parts are used for traditional pesto. I'd bet the
industrial product is made using the whole plant.
Best practice would be using a marble mortar with an ash tree pestel, and
adding a pinch of coarse salt to the basil before starting to beat it. Oil
should enter the process in an advanced status, to abide splashing drops
around while you work at the pesto.
Best pasta: trenette, trofie.
Have fun
--
Vilco
Think pink, drink rose'

i grew basil the summer i made it.. it is a weedy really easy plant to grow and
smells great and reseeds itself. /Wish I had a whole garden of basil!! Great
in so many things

--


Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies! Be the adult your mother was afraid you
would be!!
http://groups.yahoo.com/group/TheDirtyOldLadies/


"Steve Pope" > wrote in message
...
> Julia Altshuler > wrote:
>
>> I know this doesn't answer your question, but it really isn't
>> that much trouble. It's easier in a food processor, but using a
>> blender isn't that hard. Just buy the basil leaves, pine nuts,
>> cheese, garlic and olive oil.
>
> By far the weakest link here is buying the basil. It's not
> in season right now, at least not around here. Best to make up
> a batch when it is, and freeze.
>
> Steve

i used a blender when i made it/

--


Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies! Be the adult your mother was afraid you
would be!!
http://groups.yahoo.com/group/TheDirtyOldLadies/


<Koko> wrote in message ...
> On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
> wrote:
>
>>I have never had pesto, and I am not sure I want to go to the trouble of
>>making it.
>>
>>
>
> It really isn't a lot of trouble. I have read the other posts and they
> have very good ideas on how to make it without the use of a food
> processor.
> I have made small amounts with a mortar and pestle and actually prefer
> it that way. You can whip up a quick batch, no fuss, no muss.
>
> Pesto made with flat leaf parsley is one of my favorites. It has a
> little more _kick_ to it and you don't have to worry about the
> availability of basil.
>
> I've heard that if you plan of freezing it don't add the cheese until
> after it is defrosted and ready to use.
>
> I hope you give it a try. I'd hate to see you miss out on it.
>
> Koko
>
> ---
> New blog in progress
> http://kokoscorner.blogspot.com
> updated 3/24 added mole page
>
> "There is no love more sincere than the love of food"
> George Bernard Shaw

cybercat said...

> I have never had pesto, and I am not sure I want to go to the trouble of
> making it.


FOR GOD'S SAKES, WOMAN...

It's no trouble to take basil leaves (trimmed, three cups worth, fist
packed), a clove (maybe two) of garlic and 1/3 cup pine nuts, food process
it some and then slowly drip about 2/3 cup of extra virgin olive oil then
fish by adding in 1/2 cup of grated parmesan regiano. Presto, Pesto!!!

Then cook up some rotelle (the corkscrew stuff) pasta and pesto it up with
some extra parmesan regiano on top.

Like so... http://www.tinypic.com/4ghb3o3.jp

Do I have to (I wanna) hold your hand through the process?

If you haven't made pesto, you haven't cooked!

Andy

"cybercat" > wrote in message
...
>I have never had pesto, and I am not sure I want to go to the trouble of
>making it.


Then, either find a restaurant that serves good pesto, or scratch pesto off
your list of things you'll be eating. There is no packaged pesto that's
decent, unless you happen to have a supermarket that makes it fresh every
day and sells it in refrigerated form.

On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
wrote:

>I have never had pesto, and I am not sure I want to go to the trouble of
>making it.
>
>
Check places like Whole Foods or Fresh Market. They usually have
fresh pesto and other goodies.

Also check the refrigerator section. Pesto cannot really be canned.
Think cooked basil.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"The Joneses" > wrote in message
et...
>
> "Lou Decruss" > wrote in message
> ...
>> On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
>> wrote:
>>
>>>I have never had pesto, and I am not sure I want to go to the trouble of
>>>making it.
>>
>> You DO want to go to the trouble. If you like basil, pine nuts, and
>> pecorino you will like pesto. I saw your other posts. You don't need
>> a FP. I use one for big batches but I've made small portions with a
>> mortar & pestle. A bowl and a spoon (or whatever) would probably work
>> for the little batch for the scallop recipe you're looking at. I've
>> probably tried 10 different bottled brands and none come close to home
>> made.
>>
>> My .02
>>
>> Lou
>
> I've tried a couple of brands, both from "gourmet" shops. Yuck. I make it
> now when I get a nice crop of basil and freeze it in leetle mason jars -
> leave room for expansion. Even better if you can vacuum express the lids
> closed. Air is evil. A friend freezes his on a plate then breaks off
> chunks and vacuum packs what they consider a serving. It really does not
> keep well any other way.
> The more you have, the more you will find ways to eat it.
> I did not like it in scrambled eggs, although that sounded good to me.
> Edrena
>
>

Boneless skinless chicken breasts, open up and place a line of pesto down
the center. Roll up the breast, wrap bacon around it and top with fresh
grated parmesan cheese. Bake. Kids loved it.
-ginny

"Virginia Tadrzynski" > wrote in message
...
>
> "The Joneses" > wrote in message
> et...
>>
>> "Lou Decruss" > wrote in message
>> ...
>>> On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
>>> wrote:
>>>
>>>>I have never had pesto, and I am not sure I want to go to the trouble of
>>>>making it.
>>>
>>> You DO want to go to the trouble. If you like basil, pine nuts, and
>>> pecorino you will like pesto. I saw your other posts. You don't need
>>> a FP. I use one for big batches but I've made small portions with a
>>> mortar & pestle. A bowl and a spoon (or whatever) would probably work
>>> for the little batch for the scallop recipe you're looking at. I've
>>> probably tried 10 different bottled brands and none come close to home
>>> made.
>>>
>>> My .02
>>>
>>> Lou
>>
>> I've tried a couple of brands, both from "gourmet" shops. Yuck. I make it
>> now when I get a nice crop of basil and freeze it in leetle mason jars -
>> leave room for expansion. Even better if you can vacuum express the lids
>> closed. Air is evil. A friend freezes his on a plate then breaks off
>> chunks and vacuum packs what they consider a serving. It really does not
>> keep well any other way.
>> The more you have, the more you will find ways to eat it.
>> I did not like it in scrambled eggs, although that sounded good to me.
>> Edrena
>>
>>
>
> Boneless skinless chicken breasts, open up and place a line of pesto down
> the center. Roll up the breast, wrap bacon around it and top with fresh
> grated parmesan cheese. Bake. Kids loved it.
> -ginny
>
>

Mommy!! Green teeth! :-)

Virginia Tadrzynski said...

> Boneless skinless chicken breasts, open up and place a line of pesto down
> the center. Roll up the breast, wrap bacon around it and top with fresh
> grated parmesan cheese. Bake. Kids loved it.
> -ginny


TAKE ME BACK!!! <G>

Andy

"Lou Decruss" > wrote in message
news
> On Mon, 26 Mar 2007 20:38:16 -0500, "cybercat" >
> wrote:
>
>>
>>"Lou Decruss" > wrote in message
. ..
>>> On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
>>> wrote:
>>>
>>>>I have never had pesto, and I am not sure I want to go to the trouble of
>>>>making it.
>>>
>>> You DO want to go to the trouble. If you like basil, pine nuts, and
>>> pecorino you will like pesto.
>>
>>I 've never had pine nuts either!
>
> You're in for a treat then. They're wonderful sprinkled in a salad
> too. Be careful when you buy them or you'll overspend. A little bag
> in a grocery store is about 4 bucks. Probably works out to well over
> 25 bucks a pound. TJ's or costco is a much better deal. At least 50%
> savings but a much bigger bag.

Although it's not what you'd expect, it might be worth checking the hippie
food department at some grocery stores for deals. Last month, I happened to
run across bags of sesame seeds in that department, while looking for
something else. I made note of the unit price, walked over to the spice
aisle, and found that the hippie version (with moons & stars and nauseating
new age nonsense all over the package) was about 1/4 the price of the
product from Spice Island or whatever brand was in the spice aisle.

You never know.

On Mon, 26 Mar 2007 20:38:16 -0500, "cybercat" >
wrote:

>
>"Lou Decruss" > wrote in message
.. .
>> On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
>> wrote:
>>
>>>I have never had pesto, and I am not sure I want to go to the trouble of
>>>making it.
>>
>> You DO want to go to the trouble. If you like basil, pine nuts, and
>> pecorino you will like pesto.
>
>I 've never had pine nuts either!

You're in for a treat then. They're wonderful sprinkled in a salad
too. Be careful when you buy them or you'll overspend. A little bag
in a grocery store is about 4 bucks. Probably works out to well over
25 bucks a pound. TJ's or costco is a much better deal. At least 50%
savings but a much bigger bag. They freeze forever but they won't
last. LOL Louise and her girls weren't familiar with them when we got
together. Now the girls eat them like candy.

>Nevertheless, you make a very good
>argument for making my own pesto. I am looking for new flavors
>to spice up the same old foods.

It's good on a burger, pork chops, chicken, baked spuds etc. If you
make your own pizza you can spread a layer on the crust before you add
toppings. YUM!!

>And ... basil is so easy to grow
>here, maybe it is everywhere, so if I like pesto, it would be easy
>to have the fresh basil around.

Well get your butt outside and start planting. LOL

Lou

"Lou Decruss" > wrote in message
...
> On Tue, 27 Mar 2007 04:24:16 GMT, "The Joneses" >
> wrote:
>
>>
>>"Lou Decruss" > wrote in message
. ..
>>> On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
>>> wrote:
>>>
>>>>I have never had pesto, and I am not sure I want to go to the trouble of
>>>>making it.
>>>
(clipped) I've probably tried 10 different bottled brands and none come
close to home made.
>>> Lou
>>
>>I've tried a couple of brands, both from "gourmet" shops. Yuck.
>
> LOL. I feel your pain.
>
>>I make it
>>now when I get a nice crop of basil and freeze it in leetle mason jars -
>>leave room for expansion. Even better if you can vacuum express the lids
>>closed. Air is evil. A friend freezes his on a plate then breaks off
>>chunks
>>and vacuum packs what they consider a serving. It really does not keep
>>well
>>any other way.
>
> The quality may degrade a bit, but even so it's still better than
> store bought. Freezing it in ice cube trays has been mentioned here
> but I don't do it. I scoop out what I need, wipe the sides of the jar
> with paper towel and top with a splash of EVO. I've never had to
> throw any out.
>
>> The more you have, the more you will find ways to eat it.
>>I did not like it in scrambled eggs, although that sounded good to me.
>
> Try some with a fratatta.
> Lou

Now why didn't I think of the oil thing? Usually a little migrates to the
top already, but the wiping & coating is a good idea. I try not to keep it
after opening more than a few days. I believe the salt helps to preserve it
tho. Speaking of oil, why couldn't a person thin pesto out with more oil and
a lot more light (rice?) vinegar and have an acceptable salad dressing ?
My basil is planted in window boxes and is currently 1/4" tall. I can
actually see proto leaves. I'm so 'cited...
Edrena

"Lou Decruss" > wrote in message
...
> On Tue, 27 Mar 2007 15:30:46 GMT, "JoeSpareBedroom"
> > wrote:
>
>
>>Although it's not what you'd expect, it might be worth checking the hippie
>>food department at some grocery stores for deals. Last month, I happened
>>to
>>run across bags of sesame seeds in that department, while looking for
>>something else. I made note of the unit price, walked over to the spice
>>aisle, and found that the hippie version (with moons & stars and
>>nauseating
>>new age nonsense all over the package) was about 1/4 the price of the
>>product from Spice Island or whatever brand was in the spice aisle.
>>
>>You never know.
>
> YEP! Sesame seeds are another rip-off if you're not attentive. A
> shittly little jar is about 5 bucks at the big stores. I get the
> restaurant sized bottle at a more "ethnic" type place for 3 bucks. I
> use taco seasoning to simmer chicken for mexican pizzas. Same huge
> sized jar for a few bucks at the mexican store. But the same store
> also sells the individual packets for close to a buck. LOL Must be at
> least a 90% savings.
>
> Lou
>

I was at a bar two weeks back where they ran out of tomato juice for bloody
marys. The owner, who'll try anything, asked if I wanted to try the same
drink made with taco sauce, and no charge in return for being her test
subject. Very interesting. I don't know that I'd repeat it, but still,
interesting. Memorable in many ways, for quite a few hours afterward. :-)

On Tue, 27 Mar 2007 04:24:16 GMT, "The Joneses" >
wrote:

>
>"Lou Decruss" > wrote in message
.. .
>> On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" >
>> wrote:
>>
>>>I have never had pesto, and I am not sure I want to go to the trouble of
>>>making it.
>>
>> You DO want to go to the trouble. If you like basil, pine nuts, and
>> pecorino you will like pesto. I saw your other posts. You don't need
>> a FP. I use one for big batches but I've made small portions with a
>> mortar & pestle. A bowl and a spoon (or whatever) would probably work
>> for the little batch for the scallop recipe you're looking at. I've
>> probably tried 10 different bottled brands and none come close to home
>> made.
>>
>> My .02
>>
>> Lou
>
>I've tried a couple of brands, both from "gourmet" shops. Yuck.

LOL. I feel your pain.

>I make it
>now when I get a nice crop of basil and freeze it in leetle mason jars -
>leave room for expansion. Even better if you can vacuum express the lids
>closed. Air is evil. A friend freezes his on a plate then breaks off chunks
>and vacuum packs what they consider a serving. It really does not keep well
>any other way.

The quality may degrade a bit, but even so it's still better than
store bought. Freezing it in ice cube trays has been mentioned here
but I don't do it. I scoop out what I need, wipe the sides of the jar
with paper towel and top with a splash of EVO. I've never had to
throw any out.

> The more you have, the more you will find ways to eat it.
>I did not like it in scrambled eggs, although that sounded good to me.

Try some with a fratatta.

Lou

On Tue, 27 Mar 2007 10:45:20 -0400, "Virginia Tadrzynski"
> wrote:


>Boneless skinless chicken breasts, open up and place a line of pesto down
>the center. Roll up the breast, wrap bacon around it and top with fresh
>grated parmesan cheese. Bake. Kids loved it.
>-ginny

I don't like boneless skinless but Louise does, so we compromise. I
make up a paste of pesto, sun dried tomatoes, chopped black olives,
chopped onion, parm, mozzarella and whatever else looks good at the
time and stuff it under the skin of bone-in breasts or thighs. Even
gorgonzola or ricotta can work well. The presentation is quite
impressive and it's delicious. Served with pasta and garlic bread
it's always a winner.

Lou

On Tue, 27 Mar 2007 15:30:46 GMT, "JoeSpareBedroom"
> wrote:


>Although it's not what you'd expect, it might be worth checking the hippie
>food department at some grocery stores for deals. Last month, I happened to
>run across bags of sesame seeds in that department, while looking for
>something else. I made note of the unit price, walked over to the spice
>aisle, and found that the hippie version (with moons & stars and nauseating
>new age nonsense all over the package) was about 1/4 the price of the
>product from Spice Island or whatever brand was in the spice aisle.
>
>You never know.

YEP! Sesame seeds are another rip-off if you're not attentive. A
shittly little jar is about 5 bucks at the big stores. I get the
restaurant sized bottle at a more "ethnic" type place for 3 bucks. I
use taco seasoning to simmer chicken for mexican pizzas. Same huge
sized jar for a few bucks at the mexican store. But the same store
also sells the individual packets for close to a buck. LOL Must be at
least a 90% savings.

Lou

"Lou Decruss" > wrote:
>
> YEP! Sesame seeds are another rip-off if you're not attentive. A
> shittly little jar is about 5 bucks at the big stores. I get the
> restaurant sized bottle at a more "ethnic" type place for 3 bucks. I
> use taco seasoning to simmer chicken for mexican pizzas. Same huge
> sized jar for a few bucks at the mexican store. But the same store
> also sells the individual packets for close to a buck. LOL Must be at
> least a 90% savings.
>

In this respect, one of the best things that has happened in our area
has been the appearance of hispanic food sections in most of the
groceries.

Laura wrote:
> i grew basil the summer i made it.. it is a weedy really easy plant
> to grow and smells great and reseeds itself. /Wish I had a whole
> garden of basil!! Great in so many things
>
You can actually freeze fresh basil, too. Buy it (or grow it) when it's in
season. Many herbs freeze quite nicely, then you don't have to go without.

Jill
>
> "Steve Pope" > wrote in message
> ...
>> Julia Altshuler > wrote:
>>
>>> I know this doesn't answer your question, but it really isn't
>>> that much trouble. It's easier in a food processor, but using a
>>> blender isn't that hard. Just buy the basil leaves, pine nuts,
>>> cheese, garlic and olive oil.
>>
>> By far the weakest link here is buying the basil. It's not
>> in season right now, at least not around here. Best to make up
>> a batch when it is, and freeze.
>>
>> Steve