3/4 Someone told me that all pesto sauce is is just olive oil, basil,
and parmessian. But I can't seem to get that deep green color
I see in restaurants. Any advice or pointers to good pesto recipes.
^recipes^restaurants --psb
I bet this is the first cooking question ever asked on the motd.
\_ You lose your bet.
\_ the necessary ingredients are BASIL, OLIVE OIL, and GARLIC.
the pine nuts and parmesan are optional, but damn good.
\_ you need to chop up the basil pretty finely and combine that
with less finely chopped basil; the minced part gives the
color.
\_ did you try actually chopping up the basil, oil and cheese
(pine nuts and anchovies are also good to add), in a
blender? thats the way to do it.
\_ Actually, I've found that a blender incorporates too much
air into the pesto, due to the action of the blades. In
my experience, this leads to a lighter green color. A
food processor (or chopping by hand) is a better way to
get the deep green color. You might also want to bruise the
basil leaves beforehand as well. --sowings
\_ You don't necessarily need the cheese, BTW.
\_ Parmesan is good afterwards.
\_ pine nuts? hello? garlic? hello?
\_ did anyone think to advise FRESH BASIL? hellllooo?
\_ um, i guess we assumed that much... if you're dumb enough
to try to make pesto with non-fresh basil, you don't deserve
the wondrous glory that is pesto. |
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