It's that time of year again, boys and girls! The basil is blooming and it's up to you to find a recipe that won't kill you with garlic! Even after breakfast and coffee, I can still taste the garlic from last night.
Apparently it's been too long, I couldn't remember what recipe I was using last year, and I picked the wrong one for this year. How can pesto be ruined? It's simple enough; buncha basil, garlic, parmesan, olive oil, toasted pine nuts, some salt, and voila. One should be able to taste and adjust as you go, right?
But without denuding my plants, I hit a hard limit on the amount of basil I pulled and couldn't compensate for the garlic content. Mea culpa. So I've left a note in the cookbook as a gentle reminder for the future me of next summer. Won't get fooled again.
/That recipe book is normally dynamite, by the way. We've had at least 20 perfect recipes and it is one of my "Hall of Fame" cookbooks (along with Madhur Jaffrey). I guess I just found the one stinker.
//And who puts butter in pesto?!
Posts
Happens to the best of us, Tony!
ReplyDeleteHave you tried pesto made with garlic scapes? or green garlic? Both are fantastic -- and a bit easier on the palate.
As for me... not sure it's EVER too much garlic :)
Butter in pesto...that's nuts...
ReplyDelete@Lo: We tried garlic scape pesto last year, and it was so strong, it was almost inedible. (next time, I'll save you some!)
ReplyDelete@ScottE.: it's not just nuts, it's pinenuts! (rim-shot)