Comments on: Linguine al Pesto / Linguine with Basil Sauce

By: Cecilia

Cecilia — Wed, 18 Mar 2009 02:13:37 +0000

I make pesto a couple of times a month, as my family loves it. I agree with Gonzo and Edee about topping with olive oil to prevent the oxidation. And, like you and your cousin-in-law, I also use pecorino cheese (Locatelli) which gives it more complexity. But, and this is probably going to give your cousin’s husband a heart attack, I also add a few drops of really hot sauce (Pain), lemon zest and lemon juice. Another considered faux pas that I do is that I usually serve it with grilled shrimp. A couple of Italian friends have had this version, and they both were so surprised and said they don’t know why Italians haven’t thought of it. A faux pas, because of the mix of seafood and cheese… I also sometimes use Thai or Persian basil as an Asian alternative… oh, and last but not the least, I learned from our farmers’ market vendor (Santa Monica) that if you cut the flowers off before they are able to bloom, it’ll prevent the leaves from developing that bitterish-metallic flavor. Thank you for this blog!

By: Raymond

Raymond — Tue, 20 Nov 2007 09:43:01 +0000

I would like to know where can I buy white sage leaves or herbs in Manila and in Baguio city? Please let me know in my email at raycor178@hotmail.com, thanks

By: Marketman

Marketman — Wed, 08 Nov 2006 06:19:38 +0000

Mrs. AP, yes, santis and terry’s carry pine nuts. Sometimes you see them at Rustans as well. If you do buy them, freeze them so they last longer before going rancid.

By: Mrs AP

Mrs AP — Tue, 07 Nov 2006 13:52:36 +0000

MM, where do you buy pine nuts? Terry’s? Santis?

Thanks for always sharing your recipes with us whether it be a success or a try again piece =)

Keep it up!

By: Marketman

Marketman — Wed, 19 Jul 2006 05:31:02 +0000

Live Basil I buy from a suki at FTI (Food Terminal Inc) saturday market in Taguig. Alternatively, Zacky’s sells good herbs at Rustans Rockwell and other locations. I find he has some of the freshest basil in the cold section of vegetables. Alternatively, on the way to Tagaytay, try the Toscana farms stand at the Caltex station on the way up from Sta rosa, they have terrific live herbs like thyme, rosemary, basil, sage, etc.

By: Nel

Nel — Wed, 19 Jul 2006 03:35:58 +0000

Marketman, where do you buy your basil? Where’s FTI?

By: Marketman

Marketman — Mon, 17 Jul 2006 22:18:35 +0000

Ronx, thanks so much for that offer. But I have given up on growing from seeds…I just buy them from my suki at FTI for 3 plants for PHP100! :)

By: Ronx

Ronx — Mon, 17 Jul 2006 21:07:21 +0000

Thank you for this post, MrketMan. Yup, growing basil can be a challenge. After a long dry spell, my basil plants were all puny, with small leaves and a pronounced bitter taste. I’m trying out newer varieties – salad-leaf basil. Bigger leaves, and milder flavors. Perfect for eating raw, in sandwiches or salads.

I’ll let a few flowers mature, and harvest some seeds for you, if you like.

Ronx

By: Marketman

Marketman — Tue, 11 Jul 2006 05:30:38 +0000

weng, that’s a fairly loaded question…if you are to make anything at home to sell, I suppose you would have to make something that is particulalry good, particulalrly well priced or both. Then you have to deal with ingredients, manufacture, selling, etc. Pesto is fairly easy to make, but unless you have some sort of advantage such as fields and fields of good basil, great olive oil or pine nuts…I’m not sure how you would take this beyond home-made pesto… perhaps baked goods of some sort would be a better place to start? And I would only recommend it if it is something you really have a passion for and really do well…

By: weng

weng — Tue, 11 Jul 2006 04:49:34 +0000

I am a housewife,Can I make pesto sauce as my home business? I just wanted to do something while my kids are in school.Can you give some ideas how to do it.Thank you so so much.God bless. Weng