SC - OOP::::: Basil oil

[Philip & Susan Troy]

Chris Stanifer wrote:
> 
> --- Philip & Susan Troy <troy at asan.com> wrote:
> > The most common basic formula for Pesto Genovese
> > seems to be basil,
> > garlic, salt, olive oil, parmagianno and pignoles.
> > As I say, there are
> > countless variations, but this is the Genoese
> > version that is claimed to
> > be the Real Thing.
> >
> > Not responsible! Park and lock it!
> >
> > Adamantius
> 
> That's the one which seems the most familiar to me
> (rather, the one which "feels" authentic).  Thanks.

Mah pleasuh, suh! Actually, while this isn't any real indication of
authenticity, I note that this seems to be what people think of when
they simply say, "Pesto" without any qualification. In other words, in a
world that can have walnut pesto, parsley pesto, sun-dried tomato pesto
(ick), this one is simply pesto, which to me suggests some element of mainstream-ness...
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com