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From: ed@mtxinu.UUCP (Ed Gould)
Newsgroups: net.cooks
Subject: Re: More (and different) Pesto
Message-ID: <454@mtxinu.UUCP>
Date: Fri, 30-Aug-85 19:17:20 EDT
Article-I.D.: mtxinu.454
Posted: Fri Aug 30 19:17:20 1985
Date-Received: Sat, 7-Sep-85 04:25:32 EDT
References: <2105@burdvax.UUCP>
Reply-To: ed@mtxinu.UUCP (Ed Gould)
Distribution: net
Organization: mt Xinu, Berkeley, CA
Lines: 18

In article <2105@burdvax.UUCP> sue@burdvax.UUCP (Sue Mardinly) writes:
>
>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!!!

I've also eaten, though never made, a cilantro pesto.  It was
served, at the Fourth Street Grill in Berkeley, atop a grilled steak of
yellowfin tuna.  Absolutely wonderful.

I've also had spinach pesto, and I can imagine others that would
be good, too.

-- 
Ed Gould                    mt Xinu, 2910 Seventh St., Berkeley, CA  94710  USA
{ucbvax,decvax}!mtxinu!ed   +1 415 644 0146

"A man of quality is not threatened by a woman of equality."