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

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.

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

On 8/7/2017 7:03 PM, wrote:

>>
> 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.
>

If you like basil, you'll like pesto. Fresh made is best, but even some
jar stuff is not too bad. Give it a try, goes well with many things.

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'd be happy to supply anyone with all the pesto they want next I mow
my lawn... to me pesto is what I power wash from the underside of my
mower.

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'd be happy to supply anyone with all the pesto they want next I mow
>my lawn... to me pesto is what I power wash from the underside of my
>mower.

I had originally intended to put another paragraph on my post to read
something like: Cue Sheldon. He needs to "again" tell us all that
basil is like the crap he washes from the underside of his mower.
I just forgot. I won't the next time. That way you won't have to
write out you tiresome remarks.
Janet US

On 8/8/2017 10:52 AM, U.S. Janet B. wrote:
> On Tue, 08 Aug 2017 10:28:59 -0400, wrote:
>

>>
>> I'd be happy to supply anyone with all the pesto they want next I mow
>> my lawn... to me pesto is what I power wash from the underside of my
>> mower.
>
> I had originally intended to put another paragraph on my post to read
> something like: Cue Sheldon. He needs to "again" tell us all that
> basil is like the crap he washes from the underside of his mower.
> I just forgot. I won't the next time. That way you won't have to
> write out you tiresome remarks.
> Janet US
>

Yeah, but you have to like the way he uses the mower blade to grate the
cheese.

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

wrote in
:
> I'd be happy to supply anyone with all the pesto they want
> next I mow my lawn... to me pesto is what I power wash from
> the underside of my mower.
>


Dry it and smoke it at 4:20, it also looks like some
kickass kind-bud!

> " wrote:
> > >>
> > >>>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.

Same with me up to about 2 years ago. I finally tried it and used
the Classico basil pesto. SF recommended it as the commercial
brand
to use if you didn't want to make your own.

I used it on pasta and it was amazingly good. I loved it.

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'd be happy to supply anyone with all the pesto they want next I mow
>my lawn... to me pesto is what I power wash from the underside of my
>mower.

You sound proud of your culinary limitations.

>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

On Tue, 08 Aug 2017 22:22:21 -0400, 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:
>>>
>>>>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.

And it wasn't pesto, but each to their own!

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

On Tue, 08 Aug 2017 22:22:21 -0400, 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

wonderful! glad you liked it
Janet US

On Wed, 09 Aug 2017 03:47:43 GMT, Wayne Boatwright
> wrote:

>On Mon 07 Aug 2017 12:45:40p, U.S. Janet B. told us...
>
>>
>> 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
>>
>
>Janet, that's a very good recipe! Classic!

thank you. It's simple and I like that.
Janet US

On Tuesday, August 8, 2017 at 10:43:59 PM UTC-4, Bruce wrote:
> On Tue, 08 Aug 2017 22:22:21 -0400, 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:
> >>>
> >>>>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.
>
> And it wasn't pesto, but each to their own!

It might not have been Pesto Genovese, but it certainly was pesto.

Cindy Hamilton

On Wed, 9 Aug 2017 03:44:06 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, August 8, 2017 at 10:43:59 PM UTC-4, Bruce wrote:
>> On Tue, 08 Aug 2017 22:22:21 -0400, 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:
>> >>>
>> >>>>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.
>>
>> And it wasn't pesto, but each to their own!
>
>It might not have been Pesto Genovese, but it certainly was pesto.

<https://en.wikipedia.org/wiki/Pesto>

In article >,
says...
>
> On Tuesday, August 8, 2017 at 10:43:59 PM UTC-4, Bruce wrote:
> > On Tue, 08 Aug 2017 22:22:21 -0400, 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:
> > >>>
> > >>>>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.
> >
> > And it wasn't pesto, but each to their own!
>
> It might not have been Pesto Genovese, but it certainly was pesto.

Bruce wouldn't know, he's a troll not a cook.

Janet UK

On Wed, 9 Aug 2017 12:43:15 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Tuesday, August 8, 2017 at 10:43:59 PM UTC-4, Bruce wrote:
>> > On Tue, 08 Aug 2017 22:22:21 -0400, 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:
>> > >>>
>> > >>>>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.
>> >
>> > And it wasn't pesto, but each to their own!
>>
>> It might not have been Pesto Genovese, but it certainly was pesto.
>
> Bruce wouldn't know, he's a troll not a cook.

https://en.wikipedia.org/wiki/Pesto

On Wednesday, August 9, 2017 at 7:00:18 AM UTC-4, Bruce wrote:
> On Wed, 9 Aug 2017 03:44:06 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Tuesday, August 8, 2017 at 10:43:59 PM UTC-4, Bruce wrote:
> >> On Tue, 08 Aug 2017 22:22:21 -0400, 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:
> >> >>>
> >> >>>>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.
> >>
> >> And it wasn't pesto, but each to their own!
> >
> >It might not have been Pesto Genovese, but it certainly was pesto.
>
> <https://en.wikipedia.org/wiki/Pesto>

<https://en.wikipedia.org/wiki/Pesto#Variations>

I just made my "almost" pesto for the year today. I use the food processor for the fresh basil and olive oil, then I freeze it in a rubber gadget that looks like an ice cube tray, except it has a tight fitting rubber lid. Later in the year when I want pesto for pasta, I'll defrost a cube and add fresh garlic and Parmesan. I don't bother with pine nuts. I'll serve the pesto pasta with a tiny sprinkling of fresh mozzarella on top with some fresh chives.

Denise in NH (which is not a drug den, thanks trump)

On Wed, 9 Aug 2017 07:08:32 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, August 9, 2017 at 7:00:18 AM UTC-4, Bruce wrote:
>> On Wed, 9 Aug 2017 03:44:06 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, August 8, 2017 at 10:43:59 PM UTC-4, Bruce wrote:
>> >> On Tue, 08 Aug 2017 22:22:21 -0400, 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:
>> >> >>>
>> >> >>>>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.
>> >>
>> >> And it wasn't pesto, but each to their own!
>> >
>> >It might not have been Pesto Genovese, but it certainly was pesto.
>>
>> <https://en.wikipedia.org/wiki/Pesto>
>
><https://en.wikipedia.org/wiki/Pesto#Variations>

I don't know who said that, but it certainly was pesto.
Basil is such a rewarding plant to grow. Just touching it rewards you
with a wonderful perfume. Adding it to a dish adds that little
something. And pesto itself is special. I'll do some more pesto to
freeze for winter.
Janet US

On Wed, 9 Aug 2017 07:46:26 -0700 (PDT),
wrote:

>I just made my "almost" pesto for the year today. I use the food processor for the fresh basil and olive oil, then I freeze it in a rubber gadget that looks like an ice cube tray, except it has a tight fitting rubber lid. Later in the year when I want pesto for pasta, I'll defrost a cube and add fresh garlic and Parmesan. I don't bother with pine nuts. I'll serve the pesto pasta with a tiny sprinkling of fresh mozzarella on top with some fresh chives.
>
>Denise in NH (which is not a drug den, thanks trump)

that's the way to go to have a reminder of summer in winter!
Sorry about his stupid comment. The only "keeper" that will work
with him is a roll of Duct Tape applied frequently.
(Don't forget to practice your 'duck and cover.'
Janet US

On Wed, 9 Aug 2017 12:43:15 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Tuesday, August 8, 2017 at 10:43:59 PM UTC-4, Bruce wrote:
>> > On Tue, 08 Aug 2017 22:22:21 -0400, 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:
>> > >>>
>> > >>>>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.
>> >
>> > And it wasn't pesto, but each to their own!
>>
>> It might not have been Pesto Genovese, but it certainly was pesto.
>
> Bruce wouldn't know, he's a troll not a cook.
>
> Janet UK

Um, preparing pesto sauce requires no cooking ability whatsoever... I
prepare bushels of pesto sauce everytime I mow my lawn.
Pesto sauce is a sinful waste of pine nuts. cheese, olive oil, garlic,
and anything it's applied to... pesto is the CZAR of TIAD!
The green grease I use to lube my tractor's zircs looks exactly like
pesto... zircs are like perfect nipples:
https://en.wikipedia.org/wiki/Grease_fitting
https://search.aol.com/aol/image?q=z...t=loki-keyword

On Wed, 9 Aug 2017 07:08:32 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, August 9, 2017 at 7:00:18 AM UTC-4, Bruce wrote:
>> On Wed, 9 Aug 2017 03:44:06 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, August 8, 2017 at 10:43:59 PM UTC-4, Bruce wrote:
>> >> On Tue, 08 Aug 2017 22:22:21 -0400, 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:
>> >> >>>
>> >> >>>>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.
>> >>
>> >> And it wasn't pesto, but each to their own!
>> >
>> >It might not have been Pesto Genovese, but it certainly was pesto.
>>
>> <https://en.wikipedia.org/wiki/Pesto>
>
><https://en.wikipedia.org/wiki/Pesto#Variations>

You know what? Everything we eat is really a pesto variation