SC - Salad Cukes

[Elaine Koogler]

Don't make it privately, please...I'd like to have it as well.  I don't have a
whole lot of basil, but I do have more than I've ever had ready to harvest
before!

Kiri

Chris Stanifer wrote:

> --- Philip & Susan Troy <troy at asan.com> wrote:
>   <snipped from another message>
> > >  Though, are you sure you wouldn't rather make a
> > lovely pesto instead?  It
> > >  really is easy and a spoonful can flavor a whole
> > dish. >>
> >
> <now, Master A chimes in...>
>
> > Don't forget the garlic and parmaggiano. Actually,
> > the pine nuts are
> > considered optional, depending on where you are.
> > Some versions use
> > walnuts and some no nuts at all...
> >
> > Adamantius
>
> I have also seen a few recipes (authentic??) which
> include a bit of fresh spinach leaves (which I find to
> be unneccessary), and Romano cheese in place of
> Parmesan.  If anyone has (what they believe to be) a
> truly authentic recipe for Pesto, please pass it along
> privately.  I have seen so many in my career, I can't
> for the life of me recall which one is the most
> authentic.
>
> Balthazar of Blackmoor
>
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