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Pesto Around the World

Another wonderful delight for enlivening salads, adorning sandwiches, dressing pasta … you name it! Always sing the praises of salsa . This time, doing a song and dance routine for pesto.

Hear the word pesto and one usually always thinks Italian. Right? But different cultures have their own version of pesto. Africa. Mexico. Australia. This link is an awesome foodie find! Not only does it tell you the main ingredients in everybody's version but it introduced me to a new word. “Permaculture”.

Preserving With Pesto – It’s Not Rocket Science

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sockii wrote on July 27, 2015, 6:35 PM

I do enjoy making various kinds of pesto: basil, arugula, even kale. The only change I make is that I have an intolerance for raw garlic, so I have to leave that out of my preparations. Usually I will sautee the garlic in some olive oil until browned and then add that - and the cooking oil - to my pesto. It gives it a fuller, more roasted flavor, in my opinion.

cmoneyspinner wrote on July 27, 2015, 9:22 PM

Yeah. I know what you mean about the raw garlic. Thanks for stopping by! I love all your articles. I see you around the web!

CoralLevang wrote on July 27, 2015, 11:58 PM

These sound nummy!! I have never done much with pesto ... but enjoy the newer versions coming to the forefront.

jiangliu1949 wrote on July 28, 2015, 8:04 AM

It is said that Pesto is made from basil ,garlic ,pine nuts ,olive oil ,and cheese .Sounds like it tastes fine .I don't know if the store keeps it over here .

cmoneyspinner wrote on July 28, 2015, 10:46 AM

Indeed. My own cooking I don't do too much. Picky family eaters. But if offered it by others, I am more than happy to partake.

cmoneyspinner wrote on July 28, 2015, 10:47 AM

Yes. Pretty much that's the basic recipe for typical Italian-style pesto. [ I watch a lot of cooking shows. :) }

peachpurple wrote on July 28, 2015, 11:46 AM

Salsa? Is it salad dressing?

cmoneyspinner wrote on April 22, 2017, 2:15 PM

Food Ways.