Great video, Sal. I never thought about making pesto with anything but basil. In Lebanese cooking we have a similar idea with dips like hummus. You can make it with just about everything, not just chick peas, as long as you use sesame paste, lemon juice, garlic and olive oil (in fact hummus translates to chick peas so anything else you make with those ingredients shouldn't really be called hummus). Eggplant (baba gannouj), beets, squash, zucchini, avocado, just about anything can be made into a delicious dip.
That's a great point about hummus. Same concept at play there that you can mess around with the template and come up with something different each time.
Great video, Sal. I never thought about making pesto with anything but basil. In Lebanese cooking we have a similar idea with dips like hummus. You can make it with just about everything, not just chick peas, as long as you use sesame paste, lemon juice, garlic and olive oil (in fact hummus translates to chick peas so anything else you make with those ingredients shouldn't really be called hummus). Eggplant (baba gannouj), beets, squash, zucchini, avocado, just about anything can be made into a delicious dip.
That's a great point about hummus. Same concept at play there that you can mess around with the template and come up with something different each time.