When it comes to pesto, my mom was an early adopter — it became popular outside of Italy in the eighties and nineties. We craved her spaghetti with pesto, She kept large pots of sweet-smelling basil on the balcony and whipped up Genovese style pesto, adding garlic, olive oil, pine nuts and plenty of Parmesan….
Garlic Scape Pesto – A Culinary Escape
While I’m embracing the new Canadian anti-spam law as an opportunity to stop receiving a ton of unwanted emails, I’m dreading the idea of asking my JC readers to re-subscribe to the Jittery Cook blog to keep receiving weekly recipes. The devil on one shoulder assures me that the law doesn’t apply to little old me as JC is not a…