I've been on a pesto kick all summer, making fresh batches from the basil plants I got back in the spring. I make a very standard, generic pesto...2 cups
basil leaves, 1/2 cup olive oil, 1/3 cup pine nuts, 3/4 cup shredded parmesan and a couple of garlic cloves.
Yesterday I decided to experiment a bit. I went to 3 cups basil, cut back on the cheese to 1/2 cup and put in 3 times as much garlic. I got a thicker sauce with a more robust flavor; it tasted quite good. Anyone have ideas on how else I could prepare it?
Yesterday I decided to experiment a bit. I went to 3 cups basil, cut back on the cheese to 1/2 cup and put in 3 times as much garlic. I got a thicker sauce with a more robust flavor; it tasted quite good. Anyone have ideas on how else I could prepare it?
