Comments on: Pesto Genovese

By: admin

admin — Sun, 14 Sep 2008 07:53:28 +0000

@Alison: If I understood this, I probably would agree.

By: Alison

Alison — Sat, 13 Sep 2008 15:50:05 +0000

With an 11 minute pasta, potatoes and zucchini it’s a great one pt meal too – all chucked in together and topped with Judith’s pesto! For those of you who still eat carbs…..

By: admin

admin — Mon, 08 Sep 2008 17:53:01 +0000

I am so irked that I will probably never even taste that! Hi Fran, nice to meet you.

By: Fern Driscoll

Fern Driscoll — Mon, 08 Sep 2008 11:10:14 +0000

There’s a cheese here in Rapallo called Prescensoa (but pronounced in Genovese, which is impossible!) – The Rapalline stir a little into their pesto – it adds another layer of richness and interest.

By: admin

admin — Fri, 05 Sep 2008 14:23:50 +0000

Yes, ma’am, it surely does. Every time I come up with an “original ” recipe I brace myself to hear someone’s granny has done it that way forever. You can only do what is new to you and think it might be new in general.

By: Scintilla

Scintilla — Fri, 05 Sep 2008 14:11:19 +0000

I made this in summer!
I thought that I’d invented it – obviously not. Does it come from Liguria?

By: abby

abby — Fri, 05 Sep 2008 13:55:12 +0000

lovely pesto, i\\\’m working my way througha jar of homemade basil oil at the moemnt and am also loving it with beans and/or potatoes.

thanks for sharing with ppn.

By: admin

admin — Fri, 05 Sep 2008 09:27:22 +0000

Hang on, my favorite Peruvian dish combines potato and rice! You can’t understand how very much flavor one of these has until it is served with another item people think doesn’t taste like much. It’s absolutely amazing how strongly they contrast.

By: casalba

casalba — Fri, 05 Sep 2008 09:06:32 +0000

I’ve been reading your blog for only a very short time, but long enough to understand you’re a superb cook. So I’m beginning to trust you… there’s just something about potato AND pasta that doesn’t sit well with me. Guess I’m just not Italian enough (yet).

By: Tina

Tina — Thu, 04 Sep 2008 03:36:45 +0000

Pesto sounds wonderful right about now!
Here in Buenos Aires there is a really nice take on pesto (half of Buenos Aires descends from Italian immigrants – and there were plenty of Genovesi). I will make sure to post a recipe of the Argentine version as soon as my “verdulero” gets some more basil in.
It was great to see your name in the comments by the way! I’ll be back in Italy in the future, but for now it’s Argentina, which has more than its fair share of problems but has great, great tango ;-)
Besos! :-)