On Thu, 29 Mar 2007 23:07:22 -0400, Waldo Lydecker
> wrote:

snipped OP


>Wow, you make it look so easy and so good.

Thank you very much. Actually it is.

>Is a molcajete the insturment of choice with people for making this or will something
>else do?

I have made pesto in a food processor for years. One time when I
didn't have enough basil to make the pesto in a food processor I made
a small batch with a mortar and pestle. I think it is so much better
made this way.

>Also, how big should one be.

The molcajete I used holds two cups. I also have two smaller mortars
and pestles for smaller amounts and herbs.

>Another question: are pine nuts readily available in stores?

I don't know where you are but I get them at Costco relatively
inexpensive. They can be pricey, but the recipe calls for only 1/3 cup
for 2 cups of basil.
I've also seen pesto recipes using walnuts instead of the pine nuts. I
don't care for walnuts.

>Also, how much basil should one buy for a two person dinner?

You probably could halve the recipe and still have some left over,
just depends on how much you like to heap on.

>And thanks so much for the pics! I am keeping this
>and all the pics for future reference.
>Thanks!
>Waldo

I appreciate the nice comments thank you.

I don't use all the olive oil called for in the recipe. I prefer to
make mine a little thicker, that way it will go nice in or on chicken,
then for pasta I add more olive oil for a looser sauce.

Hope you enjoy it. Let us know how it turns out.

Koko




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New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw