Comments on: Anything Else Is Just Basil Sauce http://www.endlesssimmer.com/2007/07/03/anything-else-is-just-basil-sauce/ - recipes, restaurants, food travel and everything edible Thu, 09 Feb 2012 18:29:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: BS Momhttp://www.endlesssimmer.com/2007/07/03/anything-else-is-just-basil-sauce/comment-page-1/#comment-914 BS Mom Mon, 22 Oct 2007 17:57:36 +0000 http://www.endlesssimmer.com/2007/07/03/anything-else-is-just-basil-sauce/#comment-914 A further variation on pesto (again courtesy of Linda Caffin). Add about 1/4 cup of mayo and 1/4 grated Asiago cheese to about 1 cup of pesto so it's a creamy, spreadable consistency. Use any type of French or Italian bread. Cut into 1/4" slices, spread the pe sto on the bread, sprinkle a little more grated cheese on top, broil for 2-3 minutes until the cheese melts, then serve. Not low-calorie but great tasting A further variation on pesto (again courtesy of Linda Caffin). Add about 1/4 cup of mayo and 1/4 grated Asiago cheese to about 1 cup of pesto so it’s a creamy, spreadable consistency. Use any type of French or Italian bread. Cut into 1/4″ slices, spread the pe sto on the bread, sprinkle a little more grated cheese on top, broil for 2-3 minutes until the cheese melts, then serve. Not low-calorie but great tasting

]]> By: John James Andersonhttp://www.endlesssimmer.com/2007/07/03/anything-else-is-just-basil-sauce/comment-page-1/#comment-54 John James Anderson Fri, 06 Jul 2007 00:57:03 +0000 http://www.endlesssimmer.com/2007/07/03/anything-else-is-just-basil-sauce/#comment-54 After living in Italy for over a year there are about half a dozen pestos out there for sale on the shelves of Roman grocers; all are defined by region. Pesto basically means something that is ground. So, anything can be made into a pesto. The walnut variety of which you wrote typically should be mixed with sun dried tomatoes, garlic and Parmesan cheese (piu olio, sale e nero, claro!). Others are made with olives, onions, spinach and ricotta. But, Pesto Genovese (above) will always be king. After living in Italy for over a year there are about half a dozen pestos out there for sale on the shelves of Roman grocers; all are defined by region. Pesto basically means something that is ground. So, anything can be made into a pesto. The walnut variety of which you wrote typically should be mixed with sun dried tomatoes, garlic and Parmesan cheese (piu olio, sale e nero, claro!). Others are made with olives, onions, spinach and ricotta. But, Pesto Genovese (above) will always be king.

]]> By: Elhttp://www.endlesssimmer.com/2007/07/03/anything-else-is-just-basil-sauce/comment-page-1/#comment-51 El Thu, 05 Jul 2007 17:26:40 +0000 http://www.endlesssimmer.com/2007/07/03/anything-else-is-just-basil-sauce/#comment-51 1.) I too agree that fresh basil is the only way to go. An added note though -- basil freezes quite nicely so "summertime-only pesto" can be a thing of the past. Growing up we always had ice cube sized dollops of pesto in the freezer for use in the winter months - in soups, on pasta, etc - and its fresh taste is not lost. 2.) Brendan and I have fought the nut war for years. I grew up with nut-less pesto (yes, I still call it pesto) and have always found it to be VERY tasty. Now if you tell me to take the cheese out, then we can talk about re-naming this yummy treat. 1.) I too agree that fresh basil is the only way to go. An added note though — basil freezes quite nicely so “summertime-only pesto” can be a thing of the past. Growing up we always had ice cube sized dollops of pesto in the freezer for use in the winter months – in soups, on pasta, etc – and its fresh taste is not lost.

2.) Brendan and I have fought the nut war for years. I grew up with nut-less pesto (yes, I still call it pesto) and have always found it to be VERY tasty. Now if you tell me to take the cheese out, then we can talk about re-naming this yummy treat.

]]> By: Kathleenhttp://www.endlesssimmer.com/2007/07/03/anything-else-is-just-basil-sauce/comment-page-1/#comment-43 Kathleen Wed, 04 Jul 2007 01:57:08 +0000 http://www.endlesssimmer.com/2007/07/03/anything-else-is-just-basil-sauce/#comment-43 I'm the Mom who taught Brendan how to make pesto but I have to admit that it's not my recipe. I got it many years ago from a colleague named Linda Caffin. I think of her every time I make pesto. I’m the Mom who taught Brendan how to make pesto but I have to admit that it’s not my recipe. I got it many years ago from a colleague named Linda Caffin. I think of her every time I make pesto.

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