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I added more garlic because we like ours to have a little "bite.
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I toast my pine nuts in a hot skillet before I use them keep an eye on them, they burn quickly!. This will allow you to "loosen" the sauce if you feel like it's too thick.
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Toss your pasta in the sauce, THEN add the pasta water a few tablespoons at a time and toss until it reaches your desired consistency.
I do this with all my pasta sauces. The salty, starchy, pasta-flavored water allows you to thin the sauce as desired without compromising it's flavor.
Also, sometimes I'll add some heavy cream to the pesto sauce instead of pasta water for a creamy, Alfredo-type pesto.
Date published: Rated 4 out of 5 by Mike w from It's good but thick.
I was happy but vegan hits cow with recommend adding more oil. Date published: Rated 5 out of 5 by clrclo from Substitutions and still delicious I substituted sunflower seeds for the pine nuts and lime for the lemon.
I must agree with one of the other reviews, it is very thick. I used more olive oil and a little water.
I made this last night with raw zucchini noodles. I felt like I was apple pasta with pesto sauce.
The pesto was a little thick, but I still really enjoyed it.
Date published: Rated 5 out of 5 by Alicecabalis from Delicious. I made this with frozen basil leaves and substituted pistachios for the pine nuts -- I added a bit more olive oil than it called for and used large garlic cloves, and presto.
Such a simple no-fail recipe.
I followed it exactly and it turned out perfectly. Next time I made it I was a bit short of basil, so added in some spinach.
Mental, inexpensive and they reheat well. The chicken pot pie, and the meatloaf with thrived potatoes have been good, but I think they're seasonal, usually seen Fall and Soggy at least in my area.
It was super green and tasted the same. Date published: Rated 5 out of 5 by mea17 from Perfect Pesto.
Just made two batches of this pesto recipe because I have so much fresh basil. Read the other reviews and added a little more olive oil and extra garlic in the second batch- delicious!!.
I have made pesto in a food processor and the Vitamix made it so much easier. Date published: The choicest portion is the tenderloin, which is exquisitely tender and lean.
The top loin and sirloin aren't as tender, but they're a bit more flavorful.
Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost a sacrilege to marinate them, or to cook them beyond medium rare. These steaks are sometimes also called Delmonico steaks, though that name is more often used for rib-eye steaks.
To add to the confusion, rib steaks are sometimes called club steaks.
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