Green Sauce/Pesto Alternatives

[digitS']

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

 

[flowerbug]

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 like peas. peas please. i also do like basil and pesto, no matter how much. cilantro i like even more. dill i will eat the flowers from as i walk by and also eat a lot of the fronds too if there aren't too many bugs on them. fennel, yum!

 

[heirloomgal]

Green pizza sauce is deelish.

 

[digitS']

i like peas. peas please.

It isn't anything that I have ever known anything about and, it doesn't quite seem to be a green sauce but ...

Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta | KQED

Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not...

www.kqed.org

Looks good! By the Way, when I was a kid, spaghetti was a new and interesting dish for Americans who had had no experience with Italian food. I remember the first pizza parlor that opened in the neighboring city of 20,000. Pizza and spaghetti were how I learned to appreciate tomatoes . No knowledge of cilantro beyond the flavor associated with Chinese & Mexican restaurants and we had dill pickles but didn't grow dill. We had parsley ... .

 

[flowerbug]

wow! having grown up growing tomatoes or buying them by the bushels for canning (and picking them!) i can't imagine a life without them in the mid-to-late-summer and early fall.