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TASTE : Great
PREP : Super easy
REPEAT : Again and again
No pics this time as I did this one in a rush. My friend took the batch home to try on salmon for dinner. I plan to make more and may try the sun-dried tomato version also in Joy of Cooking. When I have a chance, I'm hoping to compare basic basil pesto recipes from Joy of Cooking and other cookbooks that I've seen it in. It's so basic, how much can it change unless you are purposefully adding flair to it? However, I recently saw a recipe in my Cooking Light magazine that I want to try. It has a pesto of sorts without basil, but it's origin is not Italian. Will share more when I try it.
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