Cookbook talk:Pesto I

Article history from en.wikipedia.org

Legend: (cur) = difference with current version, (last) = difference with preceding version, M = minor edit

   * (cur) (last) . . 16:14, 4 Jan 2004 . . Gentgeen (Transwiking recipe to wikibooks)
   * (cur) (last) . . M 17:00, 16 Nov 2003 . . Cabito
   * (cur) (last) . . M 03:46, 9 Nov 2003 . . Gentgeen (typo)
   * (cur) (last) . . 03:46, 9 Nov 2003 . . Gentgeen (added warning text, alternatives, some small history stuff)
   * (cur) (last) . . 04:16, 6 Nov 2003 . . Gentgeen (added recipe)
   * (cur) (last) . . 23:10, 21 Oct 2003 . . Dgrant (changed basil link)
   * (cur) (last) . . M 11:01, 18 Sep 2003 . . Ortonmc (Fix link to pine nut)
   * (cur) (last) . . 16:37, 3 Aug 2003 . . SimonP

The traditional method should come first

I suggest to invert the sequency of methods, to the more logic one: a) traditional method using a mortar...... etc b) the modern method (I would call it mechanic, and not modern) comes only after,

Further to this I suggest to better highlight that the traditional (normal) method is preferable to the modern one for many reasons (some of them are already included into the recepy) —The preceding unsigned comment was added by Luigi.tessiore (talk • contribs) .

Agreed. Also, pignoli are not optional. Toasted pine nuts are ESSENTIAL to pesto. —The preceding unsigned comment was added by 71.60.18.106 (talk • contribs) .

Not all pestos contain pignoli, or toasted pine nuts. For instance, my mother's family is Italian, and they don't use toasted pine nuts in their pesto at all. It's just basil, garlic, Parmesan cheese, and olive oil. For creamy pesto, they would add cream cheese. Marcus2 (talk) 14:58, 28 June 2008 (UTC)

Twice as much oil as basil?

Wow! You're sure that it's not the other way around? -- Jerome Charles Potts (discuss • contribs) 16:51, 14 July 2012 (UTC)