I honestly completely forgot I was growing basil (I have three small plants), I only use it when flavoring pasta sauce, but this post made me remember I had them. I definitely want to do this now!
telperion87
If I may dare to give you a suggestion, Pesto is usually ground a little bit finer and there are many reasons for that, one of them is that with visible pieces of cheese like that, it tends to “sweat” its fat (and in the worst scenario, to melt) in chunks and it sticks all the pasta together… a more finer texture is usually preferred
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I honestly completely forgot I was growing basil (I have three small plants), I only use it when flavoring pasta sauce, but this post made me remember I had them. I definitely want to do this now!
If I may dare to give you a suggestion, Pesto is usually ground a little bit finer and there are many reasons for that, one of them is that with visible pieces of cheese like that, it tends to “sweat” its fat (and in the worst scenario, to melt) in chunks and it sticks all the pasta together… a more finer texture is usually preferred
But it also depends on your taste.