I only gave this recipe a 3 because I had to adjust it. Also, even though I know to toast the nuts, a lot of cooks do not. A recipe is only as good as the quality of the ingredients. ie. Olive Oil needs to REALLY be TOP QUALITY or pesto taste nasty; offensive to the pallett. Personally, I use coarse Hawaiian Sea Salt in Pesto or salad dressings. I only used two cloves of glaric and added the EVOO by sight. I add fresh lemon or lime use to retain color.
I think it would be nice if the recipes included what brand of olive oil was used to ensure similar or like results. However, I also realize this might not be legally possible due to copy right this and that.
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I only gave this recipe a 3 because I had to adjust it. Also, even though I know to toast the...