>
> Anyone? To the fresh Basil leaves, toasted pine nuts, fresh garlic,
> sea salt and fresh ground pepper may I use both Toasted Sesame and
> Olive oils, and in what proportions? Or could this be quite good with
> only using the Sesame?
>
> Thanks for your thoughts, Picky

Picky,

It seems that your idea of sesame oil was not universally accepted. My
two cents' worth is just remember that sesame oil is a flavoring oil,
not a cooking oil. So you'd only add a bit of the sesame in with the
regular pesto. If you want to give it a try, just make the regular
basil/olive oil/etc. pesto, put it on whatever you like, then just
drizzle a little sesame oil on top. Everything will mix fine because
the pesto has an oil base too. If you like the combo, then add the
sesame the next time you make pesto. If you don't like the combo, you
haven't ruined an entire batch of pesto, which would surely be a shame.


So far, I'm the only one who thinks the toasty taste might accent the
nuts and basil well. But what do I know?

Ken