I know! But I just finished reading The Everlasting Cookbook by Tamar Adler, and she reminds me that you can use any kind of green, not just basil, and you can really be more flexible with what you have than most recipes would lead you to believe. My only complaint about this pesto was that the sunflower seeds that I used for the nuts, even though I just purchased them, were a little stale and that really came through. Otherwise a quite respectable Friday night dish to eat and watch Olympics.
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