Cook the Issue 2010: Fresh Basil Pesto - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Fresh Basil Pesto

By liamsaunt, member

May 31st, 2010

Pesto is always nice.  I liked that there was less oil than many other recipes.  I used it on pasta with chopped cherry tomatoes that had steeped in garlic, salt, and olive oil for a couple of hours, with fresh mozzarella and parmesean cheese added at the end.


posted in: Gallery
Comments (1)

Pielove writes: Beautiful! I can almost smell it from the photo! Posted: 9:44 pm on May 31st

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