[pclayton]

I invented something in the kitchen tonight. We were out out of pine nuts, so I substituted pistachios. I kind of like it; please tell me what you think:

Pesto-chio

2/3 C. shelled pistachio nuts
2/3 c. extra virgin olive oil
1/3 c. chopped basil
2 large cloves garlic

Throw the mixture in a food processor for about 3 minutes. Make sure you scrape the sides.

I used it with angel hair pasta, but linguni might be better. Enjoy.

[Winstonm]

Linguini a la Phil. Sounds like it would be good. However, here in the backwoods of the U.S., we have been in short supply of pine nuts and pistacchios for a good many years, now - do you think it would work by substuting sorghum and dry black-eyed peas?

Better watch yourself, as well. I've heard that a fondness for extra virgin anything can get you on the no-fly watch list.

[pclayton]

Winstonm, on Apr 28 2007, 07:44 PM, said:

Better watch yourself, as well. I've heard that a fondness for extra virgin anything can get you on the no-fly watch list.

Keep it in small 1 oz containers in a large baggie

[helene_t]

I suppose you used unsalted nuts, right? They are difficult to find over here.

Sounds cool, though.

[Al_U_Card]

And here I thought that you had invented one of those clay-thingies but that the grass grows towards the insides!

[pclayton]

helene_t, on Apr 28 2007, 11:57 PM, said:

I suppose you used unsalted nuts, right? They are difficult to find over here.

Sounds cool, though.

Yeah; just raw pistachios.