-=> Ben Collver wrote to Dave Drum <=-

 DD> Pesto over plain(ish) pasta is a great light supper. I do this one or
 DD> my dandelion pestor fairly regularly.

 BC> A friend of mine would put pesto in an ice cube tray.  Once frozen into
 BC> cubes, they can all be put in a ziploc bag in the freezer.  Then it is
 BC> easy to toss a couple of cubes of pesto into a mess of hot noodles.

 BC> Another friend of mine made pesto from nettles.  Not as tasty as basil,
 BC> but i imagine that it is nutritious.

Never done nettles. Nor frozen pseto cubes. I'm gonna have to look into 
that. I have a fitment for my 4 quart sauce pan which holds a glass or
ceramic dish/bowl. It would work to drop frozen peast cubes into to get
un-froze over the boiling pasta water as I am cooking a single portion
to al dente for my supper.

As I told Ruth - National Noodle Day is coming up on 06 October - and
National Linguine day falls on 16 September. This pesto goes nicely 
with linguine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basil Pesto
 Categories: Sauces, Herbs, Cheese, Nuts, Citrus
      Yield: 16 Servings
 
      2 tb Pine nuts; toasted *
      2 lg Garlic cloves
  2 3/4 c  Fresh basil leaves
      2 tb Grated fresh Parmesan cheese
      2 ts Lemon juice
      3 tb Extra-virgin olive oil
 
  * or unssalted pistachios
  
  Drop nuts and garlic through the food chute w/ processor
  on, and process until minced. Add basil, cheese, and
  lemon juice; process until finely minced.
  
  With processor on, slowly pour oil through food chute;
  process until well-blended. Spoon into a zip-top heavy-
  duty plastic bag; store in refrigerator.
  
  Yield: 1 cup (serving size: 1 tablespoon).
  
  Recipe By: Cooking Light, Sept. 1995
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Every crowd has a silver lining." -- Phineas Taylor Barnum
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