digitS'
Garden Master
Do you make them?
I knew that there were variation of pesto but didn't realize that there was quite the range! i wonder what someone from southern Italy would think of that but don't get me wrong, I like the flavor of basil; it's just that I don't want a spoonful of it at a time. In my noodles, I don't layer it on the top. It isn't chopped and it is moved to the side so that I don't eat it. That's just me.
Reading about "green sauces" and I really know nothing about them. It is interesting that the British sometimes even refer to the sorrel plant as "greensauce." That makes sense to me. The flavor of sorrel as a cooked or fresh green is also too much for me. I'm trying to imagine it with olive oil or something. I've always enjoyed deviled eggs altho putting a little mayo in with the mustard is best. Well, what about a greensauce? What about leaving the mustard out and using sorrel or plantain or cilantro? Greek yogurt? What about green sauce for other uses, maybe just spread on toasted bread?
Steve
I knew that there were variation of pesto but didn't realize that there was quite the range! i wonder what someone from southern Italy would think of that but don't get me wrong, I like the flavor of basil; it's just that I don't want a spoonful of it at a time. In my noodles, I don't layer it on the top. It isn't chopped and it is moved to the side so that I don't eat it. That's just me.
Reading about "green sauces" and I really know nothing about them. It is interesting that the British sometimes even refer to the sorrel plant as "greensauce." That makes sense to me. The flavor of sorrel as a cooked or fresh green is also too much for me. I'm trying to imagine it with olive oil or something. I've always enjoyed deviled eggs altho putting a little mayo in with the mustard is best. Well, what about a greensauce? What about leaving the mustard out and using sorrel or plantain or cilantro? Greek yogurt? What about green sauce for other uses, maybe just spread on toasted bread?
Steve
