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October 25, 2007

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thérèse

"That's what all people that love food are doing these days, and in fact I am probably very late in the game."

oddly enough, we went to the farmers' market together and i don't know why it didn't enter my head to make pesto, too...it's not like the basil is getting any better! did you do it by hand with the mortar/pestle? garlic/no garlic? olive oil? as for freezing: individual freezer bags?

the classic italian way to eat pesto is with trenette or linquini pasta, with a pile of boiled potatoes on one side and green beans on the other. sounds odd but it's utterly delicious...

natasha

As I was so wiped out for the gym I have to say I did the shortcut way and did it in the food processor. But I normally do it with the pestle and mortar and chop everything by hand apart from the basil, which gets ripped up. Everything but the cheese goes in; pine nuts, basil, olive oil, garlic and I was lucky to get the garlic fresh from Rbiobob's garden.

I'll try it with the pasta and potatoes, but it sounds rather heavy to me!

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