Comments on: Variations on Basil Pesto http://saporific.com/variations-on-basil-pesto [sap-uh-rif-ik] Having the power to produce the sensation of taste; producing or imparting taste, flavor, or relish. Sun, 21 May 2017 18:33:05 +0000 hourly 1 https://wordpress.org/?v=4.1.41 By: Jon http://saporific.com/variations-on-basil-pesto#comment-203133 Sun, 21 May 2017 18:33:05 +0000 http://saporific.com/?p=113#comment-203133 Best thing I learned all year that I wonder why it took me so long: olive oil’s bitterness when you employ mechanical (high speed) emulsification. I was making aioli and discovered this important fact. It’s hard to imagine this pesto recipe actually being improved, but I must say, it really is better if you use a different oil (not EVOO—even “regular” olive oil) until you have a nice mixture, then whisk in a little EVOO by hand for flavor. I use walnut oil for that first part—the taste is complementary. Cheers!

]]> By: Junia http://saporific.com/variations-on-basil-pesto#comment-170 Wed, 28 Sep 2011 00:47:26 +0000 http://saporific.com/?p=113#comment-170 Wow! Experimenting in the kitchen with a purpose. Very cool :)

]]> By: Jon http://saporific.com/variations-on-basil-pesto#comment-159 Thu, 22 Sep 2011 01:16:13 +0000 http://saporific.com/?p=113#comment-159 Yum! Your awesome recipe has become a staple for us, too. Sometimes I leave out the aged cheese entirely and just use it as a garnish on top—seems sacrilegious to some, I’m sure, but I swear no one ever seems to notice. Also, we use 3 or 4 cloves of garlic. One time, Laura and I made the pesto in a tag-team effort, crossed our wires, and ended up with about 8—and it was awesome. I don’t recommend it unless everyone’s confined to your house for the next several hours, though ;)

Nothing seems to beat veggies grilled in a grill wok for this… that strategy kind of knocks out the “quick and easy” part, at least if you use a charcoal grill, but it seems to be more likely to elicit the “this is the best pesto I have ever had” response. :)

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