SO delicious! I make a ton of traditional basil pesto--rich, deep virgin olive oil, a great parmesan, I might substitute toasted walnuts for the pinoli. Then I put it 8 oz pots and load the freezer. Best thing ever on a dreary winter's day.
Oh I love it Beth! Yum! Finding a great parmesan can be tricky here. I think I have to start buying it as a brick and grating it myself. Most of what I have found shaved or grated is disappointing.
This is one of the most interesting articles I have read in quite awhile. Excellent information!
Oh thank you so much Sheryl - you made my day!
SO delicious! I make a ton of traditional basil pesto--rich, deep virgin olive oil, a great parmesan, I might substitute toasted walnuts for the pinoli. Then I put it 8 oz pots and load the freezer. Best thing ever on a dreary winter's day.
Oh I love it Beth! Yum! Finding a great parmesan can be tricky here. I think I have to start buying it as a brick and grating it myself. Most of what I have found shaved or grated is disappointing.
So true--although I wouldn't have much life or flavor left if you grated me either!
Too funny! Of course that makes sense.