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Richard in Cincy

Richard's New Pesto

Veteran Member
5237 posts
Joined: Dec 12, 2005


Posted to Thread #30151 at 9:21 pm on Mar 5, 2018

I just made pesto to top my grilled Dover sole for dinner tonight and, as I always do, I fiddled with the recipe and came up with a really tasty version of pesto:

4 oz. of basil (that is, the big tub o' basil--it fills a small food processor)
1/4 cup of good olive oil
1/4 cup pignolli
1/2 cup finely grated parmigianno
1/2 cup grated Asiago
1 garlic clove, smashed
1/4 tsp MSG
1/2 tsp Adobo Salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1 tsp. white truffle oil

Give it a whirl until all combined. Smear on anything that is heading toward your mouth. It's that good.

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