Pesto with a twist: fresh basil, a touch of garlic, pine nuts plus pistachios, parmesan plus Gruyère, salt, pepper, lemon juice, olive oil. My brother Sean, back from Prague (which means Maqz is gone), tells me that, technically, "pesto" simply refers to any concoction made with an herb, a type of nut, a cheese, and an oil. So maybe my pesto isn't as twisted as all that.
Below: charoset. I made it the way I said I would; instead of Passover wine, I made a syrup of Korean pomegranate wine, sugar, and honey. Eminently edible.
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2 comments:
When I read "charoset," I keep thinking "marmoset." Maybe pesto would still work?
I like the idea of using pomegranate wine. A keeper!
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