This is a breakfastsensation as far as I'm concerned
somewhere I saw mention of putting
fresh mint in homemade pesto sauce---I
think on a gluten free site--can't recall.
I have loved Pesto and eaten it all over
the USA even talking with a few chefs
about it that came to my table--it seems in
some chef schools there is a friendly
contest on who makes the best pesto etc.
One mentioned to me that he preferred walnuts
instead of pine nuts and that had been
what I was doing and thinking it was really not
apropos. Basicially this is whole wheat round
bread duo toasted with pesto and a lovely
fried egg sprinkled with peprika--it needs
no seasoningas for the pesto has it all.
I make pesto for one in a Black and Decker
(manly made, I think :-) Handy Chopper..
toss in some basil, mint, and parley in equal amounts
then add some sea salt, minced garlic, oil and walnuts
.....press the chopper for a treat! Make it to
your tastes and invite me to breakfast :-).
I am crazy about this dish !!
3 comments:
OHMY GOSH Winna, I love your work. Do you paint in watercolor?? I have very limited computer skills but you are inspiring me to try harder...ie answering this blogwhatever. The cat paintings are wonderful as are your photographs. I am enchanted. susan pecora
I have always used walnuts in my pesto instead of pine nuts. I also use 1/2 spinach and 1/2 basil with garlic, oil,& lemon. I mix really big batches of this and put it in ice cube trays and freeze it. When I want pesto I take a frozen cube out of a plastic bag and defrost it. This way I only make pesto a couple of times during the season. I love the idea of it with eggs. I think I'll try that soon. Thanks for the idea.
Nancy Masters
I can think of a few dogs that are jealous of that doggie ON the plate :)
-amber
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