JIM WELLER wrote to RUTH HANSCHKA <=-

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

Never had that happen. Never want to, particularly.

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

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

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

Elsewhere in Italy walnuts or pistachios are used.

Pesto alla Siciliana uses almonds and adds tomato.

Pesto alla Calabrese adds grilled bell peppers and black pepper.

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

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

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

But just as "chili" has become a short form for "chili con carne",
"pesto" has become the short name for "pesto alla Genovese" for the
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 --- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)