3 Ways to Transform Traditional Pesto
By SouthernFATTY on August 05, 2014
Featured Member Post
Pesto Three Ways: Cashew, Pistachio and Almond
The quality of the ingredients in a sauce that contains only a few organic elements is critical. This isn’t a time that you would pull out those leftover canned peanuts from your weekend at the lake and throw them in a blender with a cheap olive oil. It doesn’t take much to make pesto, but it most certainly does require quality. Grab some of the basil that you have been growing (or a friend’s!), good unsalted raw nuts and (most important): an excellent-quality olive oil.
You’d be surprised how affordable some of the options for good olive oil really are. Costco’s brand is actually rated as one of the best that is widely available. Do a bit of research, and you will find tons of excellent options to take the place of that bland bottle. A good EVOO should have a slight peppery taste. That means it should not taste like the splattered French fry oil at a fast food joint.
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