Pesto for non garlic eaters
Sep. 28th, 2002 12:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikHad a friend over who is desperately allergic to all aliums.
Sucks, eh?
Anyhow, tried this variation on pesto, and it worked very well. Well enough I'll probably make it on a regular basis for myself. Figured someone else might care...
In blender blend:
1 part pine nuts
1 part grated parmesean
2-4 parts coarsely chopped basil
enough olive oil to make the blender do it's job
add: salt to taste
and white truffle oil (maybe about one tablespoon per cup of pesto? It will depend on the intensity of the oil, which varies greatly by manufacturer)
This is awesome.
(Yes, one can do Itallian without alliums. Truffle oil isn't always the substitute of choice though. I'm getting pretty happy with my command of the medium.)
Sucks, eh?
Anyhow, tried this variation on pesto, and it worked very well. Well enough I'll probably make it on a regular basis for myself. Figured someone else might care...
In blender blend:
1 part pine nuts
1 part grated parmesean
2-4 parts coarsely chopped basil
enough olive oil to make the blender do it's job
add: salt to taste
and white truffle oil (maybe about one tablespoon per cup of pesto? It will depend on the intensity of the oil, which varies greatly by manufacturer)
This is awesome.
(Yes, one can do Itallian without alliums. Truffle oil isn't always the substitute of choice though. I'm getting pretty happy with my command of the medium.)
