Comments on: In Need of a Delicious Suggestion http://nicoledula.com/recipes/in-need-of-a-delicious-suggestion Recipes and Living the Good Life Wed, 08 Sep 2010 19:51:54 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: nicoledula http://nicoledula.com/recipes/in-need-of-a-delicious-suggestion/comment-page-1#comment-220 nicoledula Mon, 21 Sep 2009 14:25:50 +0000 http://nicoledula.com/?p=395#comment-220 That sounds so good! That sounds so good!

]]> By: Wendy http://nicoledula.com/recipes/in-need-of-a-delicious-suggestion/comment-page-1#comment-215 Wendy Mon, 21 Sep 2009 01:12:20 +0000 http://nicoledula.com/?p=395#comment-215 Basil Ice Cream from The Perfect Scoop is amazing! Basil Ice Cream from The Perfect Scoop is amazing!

]]> By: nicoledula http://nicoledula.com/recipes/in-need-of-a-delicious-suggestion/comment-page-1#comment-179 nicoledula Tue, 15 Sep 2009 18:08:32 +0000 http://nicoledula.com/?p=395#comment-179 Thanks for sharing those recipes! Did you notice the water debate below the Gourmet recipe? I got a little chuckle out of it :) Thanks for sharing those recipes! Did you notice the water debate below the Gourmet recipe? I got a little chuckle out of it :)

]]> By: Naomi http://nicoledula.com/recipes/in-need-of-a-delicious-suggestion/comment-page-1#comment-177 Naomi Tue, 15 Sep 2009 16:36:41 +0000 http://nicoledula.com/?p=395#comment-177 I learned to make pesto from a woman in Siena ('cause I'm sooo fancy), looking at the recipe now, it's incredibly imprecise. A bunch of basil leaves, a clove of garlic, a couple pinches of salt, 2 spoonfulls of pine nuts, 15 g parmesan, 15 g pecorino, and enough olive oil to make it the right consistency. This one from gourmet is much easier to follow: http://www.gourmet.com/recipes/2000s/2002/09/pesto Last summer I had a ton of basil too. I made a bunch of pesto and freezed it in ice cube trays so I could enjoy it all winter. I learned to make pesto from a woman in Siena (’cause I’m sooo fancy), looking at the recipe now, it’s incredibly imprecise. A bunch of basil leaves, a clove of garlic, a couple pinches of salt, 2 spoonfulls of pine nuts, 15 g parmesan, 15 g pecorino, and enough olive oil to make it the right consistency.

This one from gourmet is much easier to follow: http://www.gourmet.com/recipes/2000s/2002/09/pesto

Last summer I had a ton of basil too. I made a bunch of pesto and freezed it in ice cube trays so I could enjoy it all winter.

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