-=> JIM WELLER wrote to RUTH HANSCHKA <=-

 JW> Chinese pine nuts can give some people a condition called "Pine
 JW> Mouth" ... a bitter metallic taste

 RH> Never had that happen.  Never want to, particularly.

 JW> Only a few people appear to be sensitive. I have not experienced
 JW> that sensation myself.

 RH> I'll leave the pesto-making to those who know the source
 RH> of the pine nuts.

 JW> Pesto is any crushed or pounded herb paste. There are many different
 JW> kinds and not all of them use pine nuts. The most famous one does
 JW> though. Pesto alla Genovese is made with pine nuts, garlic, salt,
 JW> basil, olive oil and Parmesan or another similar hard grating
 JW> cheese.

 JW> Elsewhere in Italy walnuts or pistachios are used.

 JW> Pesto alla Siciliana uses almonds and adds tomato.

 JW> Pesto alla Calabrese adds grilled bell peppers and black pepper.

 JW> Outside of Italy other cheeses, nuts and herbs are used.

 JW> French pistou is made with olive oil, basil and garlic only.

 JW> And in recent decades people all over have invented all sorts of
 JW> non-traditional pesto variants.

 JW> But just as "chili" has become a short form for "chili con carne",
 JW> "pesto" has become the short name for "pesto alla Genovese" for the
 JW> many people who think there is only one true kind.

My "springtime" pesto ........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dandelion Pesto
 Categories: Five, Appetisers, Greens, Chilies, Cheese
      Yield: 16 Servings
 
      2 c  Dandelion greens
    1/2 c  Olive oil
    1/2 c  Grated Parmesan cheese
      2 ts Crushed garlic
        pn Red pepper flakes; generous
 
  Place dandelion greens, olive oil, Parmesan cheese, and
  garlic in a food processor; blend until smooth. Season
  with salt and red pepper flakes.
  
  Recipe by: Rudy Ryu
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "I just love Chinese food. My favourite dish is number 27" - Clement Atlee
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