The Big Green House
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bmarkey AT excite DOT com
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Thursday, May 29, 2003
In the name of all that�s good and decent, WHY?
Help me out, here � what kind of crazy insane person puts walnuts in pesto? Seriously. I want to know what possible reason there could be for such a crime against basil. Pignoli, sure; although some folks think they make the sauce gummy, pine nuts and pesto work amazingly well together. And while I recognize that there are those who actually admire the walnut (I am not among that group), how could that mealy texture and taste do anything for such an otherwise beautiful sauce? Aside from ruining it, I mean. Just the thought of it is giving me the willies.
Pesto is such a wonderful thing, so simple, so delectable and so versatile. There are very few things I can think of that wouldn�t be improved with a little pesto; corn flakes spring to mind, and most desserts� that�s about it, I think. It�s great on pasta, of course, but I love it in sandwiches and salads, on top of baked brie, chicken, soup, etc, ad infinitum. Hell, it even makes something as retch-inducing as mayonnaise palatable, and that�s saying something.
Just leave the walnuts out.
bmarkey 5/29/2003 08:23:00 PM