Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site burdvax.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!epsilon!zeta!sabre!petrus!bellcore!decvax!genrad!panda!talcott!harvard!seismo!rochester!cmu-cs-pt!cadre!psuvax1!burdvax!sue From: sue@burdvax.UUCP (Sue Mardinly) Newsgroups: net.cooks Subject: More (and different) Pesto Message-ID: <2105@burdvax.UUCP> Date: Wed, 28-Aug-85 09:05:02 EDT Article-I.D.: burdvax.2105 Posted: Wed Aug 28 09:05:02 1985 Date-Received: Sat, 31-Aug-85 06:43:09 EDT Distribution: net Organization: System Development Corp., Paoli, Pa. Lines: 36 Pesto with basil is traditional, but this year I had lots of sorrel, so decided to try making pesto with it. I used walnuts instead of pine nuts. It was terrific!!! Last year we used the oregano and marjaram that we had in the garden. That was great, too. I've heard of spinach pesto - I'm going to try that next. The best pesto I've had so far is a 2/3 to 1/3 mixture of the sorrel pesto and basil pesto. When I make Pesto, I usually don't measure anything, I just throw it in and taste. If I had to guess at a recipe, this would be it: 2 cups leafy green herb or vegy (basil, parsley, spinach, sorrel, whatever - try a combination of the above) lots of garlic (6 cloves or so) mush that in a food processor add about 1/2 cup freshly grated cheese (I've used parmesean, romano, something else, but I don't recall its name at the moment) add 1/4 - 1/2 cup nuts (I've used pine, walnuts, and almonds-they were O.K) mush that up with food processor running, add enough olive oil to make it of a 'creamy' (if that word can be applied here) consistency. I would guess about a cup or so. When we put it on pasta, we always add more cheese and lots of pepper. I also use it mixed in with a white sauce on anything. (for example chicken) I also make a lasagna using the white sauce and pesto combo. Try pesto on omelets, too. Its great on tomatoes. And fish. And ... Sue Mardinly (burdvax!sue) SDC - a Burroughs Co.