Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Gold/Mining/Energy : Gold and Silver Juniors, Mid-tiers and Producers -- Ignore unavailable to you. Want to Upgrade?

To: loantech who wrote (20101)	9/5/2006 10:17:49 AM
From: LoneClone	Read Replies (3) \| Respond to of 78408

OT: Pesto Sauce This is very rough as I am not the type to measure things very closely. I also enjoy it coming out a little different every time. For me, pulling some out for dinner on a dreary February day is like eating some concentrated summer. Start with a cup of basil leaves (some people replace part or all of the basil with arugula -- not me) and put it in your blender/food processor. Add a few garlic cloves, peeled and chopped into 2-3 pieces. Add 1/4 c of pine nuts. Add 1/2 c grated Pecorino Romano cheese. Add 1/4 c extra virgin cold press olive oil. Start blending. Add more olive oil if desired to get the texture right. Taste and add more of any ingredients that appeal to you. When it's blended to creamy -- some prefer it a coarser grind -- you can either freeze it or eat it within a few days. I like it with pasta, vegetables, and chopped up real tomatoes, or sometimes as a sandwich spread. Enjoy! LC