tag:blogger.com,1999:blog-6117079612738722567.post8252319258187942588..comments2023-07-01T06:17:15.106-04:00Comments on VIC'S RECIPES: PestoUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6117079612738722567.post-50873644082468089762007-06-02T10:53:00.000-04:002007-06-02T10:53:00.000-04:00Victoria- To really get the basil leaves' flavorfu...Victoria- To really get the basil leaves' flavorful oils released, it helps to mash the leaves beforehand, easiest with a rolling pin or something in a ziplock bag, then putting the basil into the food processor. This more accurately creates the authentic taste and process in italy where the ingredients are mashed into a "paste" (pesto) with a mortar and pestle thereby releasing the oils, rather than just chopping the leaves as a food processor does.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6117079612738722567.post-69063730160958346192007-05-30T17:55:00.000-04:002007-05-30T17:55:00.000-04:00Hello -- this isn't a comment on this post, specif...Hello -- this isn't a comment on this post, specifically, but one relative to your April 101 Cookbooks statement, which I just came across, where you responded to the fellow who was new to the kitchen and somewhat at sea. I thought you responded very graciously, and with good information. <BR/><BR/>I'd have put this in an email, but I didn't see one on your site (g).Cerulean Billhttps://www.blogger.com/profile/01212953653794261332noreply@blogger.com