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Old 05-06-2006, 06:28 PM   #41
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
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With your recipe - definitely!! It's the cognac in the commercial jar I have that I somehow can't seem to reconcile with pasta or fish. Chicken & crostini - yes.

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Old 05-06-2006, 06:30 PM   #42
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You'll have to forgive me...I'm not a purist at all. I like my pesto without nuts.

I know, I know...it's not really pesto then. But it's still good a darned good puree.

We get by with a little help from our friends
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Old 05-07-2006, 05:51 AM   #43
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I thank you for the interesting variations about pesto. I've copied them.
Oh, just a curiosity: "pesto" derives the name from "pestare", to pound. "Pounded" in a mortar....
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Old 05-07-2006, 08:29 AM   #44
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Location: Northern New Mexico
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Originally Posted by Claire

have a policy of simply calling it something else if I vary from a very traditional recipe. When I make something according to tradition, I'll call it that. If I change an ingredient, I make up a name,

You bet, I learned that lesson decades ago. People have a pre-conceived
notion of what "mashed potatoes" are, and can get quite grumpy if potato skins, garlic, even pesto, shows up in them, I never call them mashed potatoes any more.

Another rule in my house was, if you ask what a particular ingredient is in a dish, and you get no response, you are not allowed to ask again. That was during a period of time when we were eating a lot of critters from the wild.

Thanks EVERYONE for your interesting pesto related comments, I really appreciate your time!
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Old 05-07-2006, 08:36 AM   #45
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Originally Posted by RDG
I thank you for the interesting variations about pesto. I've copied them.
You are very welcome, RDG.

Hope people will give them a try.

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