mhhpeelingtheonion blogspot.com

Peeling the Onion

An Open Forum on Food. Tuesday, September 27, 2011. Trofie al Pesto Genovese. Usually my basil get used up andor dies out before the end of summer, but this year I was left with a surprisingly large amount as a rainy August ended and a rainy September began. So what better way to take advantage of my surplus than to make pesto Genovese? Which means to pound or crush, since in the pre-food processor days it was made with a mortar and pestle. In the region of Liguria, of which Genoa is the capital, pesto .
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Peeling the Onion

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An Open Forum on Food. Tuesday, September 27, 2011. Trofie al Pesto Genovese. Usually my basil get used up andor dies out before the end of summer, but this year I was left with a surprisingly large amount as a rainy August ended and a rainy September began. So what better way to take advantage of my surplus than to make pesto Genovese? Which means to pound or crush, since in the pre-food processor days it was made with a mortar and pestle. In the region of Liguria, of which Genoa is the capital, pesto .

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This web page mhhpeelingtheonion.blogspot.com states the following, "Tuesday, September 27, 2011." We saw that the webpage said " Usually my basil get used up andor dies out before the end of summer, but this year I was left with a surprisingly large amount as a rainy August ended and a rainy September began." It also said " So what better way to take advantage of my surplus than to make pesto Genovese? Which means to pound or crush, since in the pre-food processor days it was made with a mortar and pestle. In the region of Liguria, of which Genoa is the capital, pesto ."

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