On Fri, 30 Mar 2007 12:26:14 -0500, Andy <q> wrote:

> said...
>
>> 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
>
>
>Koko,
>
>Your batch is about the same as I make it, except I don't have a molcajete
>like yours AND I cut back on the garlic.
>
>Basil pesto is the only version I'll make, not that I wouldn't enjoy
>others!

You really should try making some using flat leaf parsley, it's really
delicious and has a bit of sharpness to it. I make the parsley version
when I make Hattie's Goat Cheese Tort.

>
>It's so delicious!!! All that's about left I haven't tried is pesto jelly
>rolls.
>
>I could recommend a few tablespoons in pancake or popover batter but that's
>so obvious! <VBG>

Great idea, that would make a nice savory pancake, yeah, with some
thinly sliced ham.
>
>All the best,

And to you,

>Andy

Koko
---
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