The pesto was made with the following herbs: Wan Sui, Ang Mo Basil, a small corner of fresh fennel and one tomato (sans pulp). Tastes "lighter" and with a better finish I think. The mild tartness of the tomato comes through.
I have lots more pine nuts to use up. I'll try not to post more pesto blogs unless they are different in some way.
This particular pasta dish was done with a small amount of bacon, half a bell pepper, a large handful of cherry tomatos and the remainder of the fennel.
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