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Jul. 17th, 2003 03:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutSo, last night, what did ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
dryadgrl and I (plus Steven and Lee) learn is the secret to good pesto?
Toast those pine nuts.
(In the oven, on a baking sheet, at 350 degrees for about 10 minutes. Steven tells me he usually does it at 400 for shorter.)
I kinda liked the funny "grated celtic cheese mix" that we used. I was dubious when I first tasted it out of the bag, but it blended with the flavors well.
And I was also mildly surprised at how well it worked over fettucine noodles. Isn't that against accepted pesto wisdom? Aren't we supposed to use short chunky pasta? Too bad. I may just start buying fettucine regularly again.
I entirely eyeballed the ingredients. Call it guesswork pesto. But it was really, really good. And easy, easy, easy -- throw basil and garlic into a blender; add warm pine nuts (pause to smell the aroma that arises, mmmm), pour in the olive oil, and blend. Stir in cheese and salt. Adjust salt and garlic if necessary (it was). Eat! Over pasta. Slathered on bread (with sliced tomato, maybe? Or if you're feeling decadent, a layer of butter too...). Um, dropped into soup (we didn't try this). Give me a minute, I'll think of more. Over potatoes?
dryadgrl and I (plus Steven and Lee) learn is the secret to good pesto?Toast those pine nuts.
(In the oven, on a baking sheet, at 350 degrees for about 10 minutes. Steven tells me he usually does it at 400 for shorter.)
I kinda liked the funny "grated celtic cheese mix" that we used. I was dubious when I first tasted it out of the bag, but it blended with the flavors well.
And I was also mildly surprised at how well it worked over fettucine noodles. Isn't that against accepted pesto wisdom? Aren't we supposed to use short chunky pasta? Too bad. I may just start buying fettucine regularly again.
I entirely eyeballed the ingredients. Call it guesswork pesto. But it was really, really good. And easy, easy, easy -- throw basil and garlic into a blender; add warm pine nuts (pause to smell the aroma that arises, mmmm), pour in the olive oil, and blend. Stir in cheese and salt. Adjust salt and garlic if necessary (it was). Eat! Over pasta. Slathered on bread (with sliced tomato, maybe? Or if you're feeling decadent, a layer of butter too...). Um, dropped into soup (we didn't try this). Give me a minute, I'll think of more. Over potatoes?
