Pesto

[Guest guest]

I do both, but I grow a lot of basil. I dump a large handful into the blender with peccorino romano (grated), olive oil, garlic, pine nuts or walnuts, and a little vinegar. No health secrets here - I just make it to taste.

I use the top leaves, remove the coarse stems. Wash a lot then soak up excess water with paper towels. Then I dip it in vinegar just to shake up the bugs. Shake off the excess. And that's the vinegar content.

Bertolli extra virgin olive oil (because that's what we have here).

The exact mix varies, but grinding the leaves too fine is a problem to me, so I put those in last.

Most of the commercial pesto uses no or little olive oil. I use But in the winter, I don't have much fresh basil. Digiorno because it does have SOME olive oil and not too much sodium.

Another good thing about basil is it drives the insects in the garden crazy.

Regards.

----- Original Message -----

From: ONeill

Sent: Tuesday, July 20, 2004 3:16 PM

Subject: Re: [ ] EFA's and visual acuity

Quick question, JW. Do you eat commercially produced pesto, or do you make your own? And if you make it, what's your recipe?

Thanks!

jwwright <jwwright@...> wrote:

Getting back to EFA's. I found an article about rhesus and visual acuity. Eyesight is precious and my 96 yo neighbor had mac degeneration. So I think I add an oz of walnuts to my food. Walnuts are 4 x the calories and twice the price, but I like natural food. Also I don't have to add n-6. ratio is 9/2, n-6/n-3.

That won't stop my eating pesto, tho.

That green stuff in olive oil must mean something.

Regards.

[Guest guest]

Seems to me that pesto would be good for our conditions. Basil,

spinach(optional), pine nuts, raw garlic, olive oil. I guess the

cheeses would be optional. What do you all think? What would be the

best pasta for us to do with this?

and little Pucchini