Comments on: Green Day - or when poor little basil had to die

By: Becky

Becky — Wed, 13 Jul 2005 22:15:45 +0000

MMM, Pesto! Have you ever tried Sage pesto? It's quite good. Simply use sage and walnuts in place of basil and pine nuts!

By: Estelle

Estelle — Tue, 12 Jul 2005 00:36:29 +0000

Hey Nicky, no, I have not tried the corn syrup trick yet: I don't want to buy a whole bottle that I am going to use only once!

By: Nicky

Nicky — Tue, 05 Jul 2005 19:37:21 +0000

Hey Ana,
If you generally like sorbets and don't mind a little zing to the taste, I'd be very surprised if you didn't like it ;)) Let me know what you think of it, once you have tried...

Hello Adriano, hera,
Thank you for visiting and your kind words! :)

Hi Altaf,
Yes, we have had red pesto before, however, we didn't make it ourselves :) I'm sure there will be a "next time" soon and will give the sun dried tomatoes a try.

Hi Jenny,
Good timing is everything ;)) How did it go? Hope you enjoyed the making of it as much as eating it afterwards…

Hi Stephen,
I so much would like to have a garden, only to be able to grow my own herbs and spices. Instead, my few plants rented a shared space right on my kitchen window sill. The pay is good though! Good luck with Paper Chef #8 – without having seen any other entries yet, I might have a secret favorite though… ;)

Hi Estelle,
Thanks for the tip! Have you tried it yet? I'm all curious on how it turned out... :)

Hello Chubby Hubby,
Pesto on a steak - mmmmhhh, sounds good to me :)

By: Chubby Hubby

Chubby Hubby — Tue, 05 Jul 2005 06:40:22 +0000

My favorite use of home made pesto is to slather it on a nice steak. Wonderful combination and better than any steak sauce. It's one of Peter Gordon's signature dishes from Sugar Club and what my wife and I served as the main course at our wedding dinner.

By: Estelle

Estelle — Mon, 04 Jul 2005 21:09:42 +0000

Hi! I have meant to try basil sorbet for a while and I was just searching for a recipe... I guess I have to try yours! Now, for the texture, I read in Gourmet that adding 1 tbsp or so of corn syrup in the preparation makes a smoother sorbet. The recipe even talked of a "velvety texture", that's a good sign! I have never tried it myself but I thought I could share the tip with you.

By: Stephen

Stephen — Mon, 04 Jul 2005 18:35:39 +0000

Hey Nicky...your pesto looks great...I'm glad my basil patch is finally getting rolling. We get about 3 months here in Maine when we can harvest basil and I work those little plants pretty hard...I pick the top few leaves every few days, which forces the poor dears to put out side branches, which in a few days will lose their tops to my busy little fingers, so they put out more branches, etc. This goes on all summer, with me in the kitchen making more and more pesto and other goodies (can't wait to try that ice cream!). BTW, thanks for stopping by to look at my Paper Chef #8 entry...my first time out, I'm all nerves...!