2017- Brown Fatalii,Datil,Bahamian Goat,MOA's, Bishops Crown, Brazalian Starfish, Aji Pineapple,lemon,amirillo,Dong Xuan, and several other Aji's, Jamaican Hot Chocolate,Red Savina,Brown Moruga,Choc Bhutlah, Jalapeno, Serrano, Bell varieties from Middle East, Red, Orange and yellow Rocoto varieties, Habanero De Arbol
screw the unsalted butter go with the salt as salt always enhances the flavor of food.
I make a killer pesto almost every weekend during basil harvest started last month and will go into October/ Nov. I have 10 plants.
And guess what I always add 1/2 to 1 cube of salted butter to the sauce. Huge difference in taste and texture. And now that I use my Blendtec the sauce never separates like it use to with the olive oil in my ninja. The texture is much more consistent and smooth with the Blendtec and the sauce stays together really well.
I didn't take any measurments, just eye-balled everything like Bobby Flay would do..
Same here I just went for it lol and used what I had at home without going to the store for anything. I used 5 different types of tomatoes in the sauce. I also used these herbs from my garden- basil, oregano, lemon thyme and rosemary. Garlic was from a jar and a walla walla onion. I also threw in a fresno pepper that was turning red and sliced it up really thin for a little kick.
serve with a wide noodle like linguine, fettuccine or a chunky piece pasta like penne or farfalle.
And LOTS of parm! plus your choice of red or yellow chile pepper flakes/powder.
oh boy I have 18 tomato plants most of them heirlooms so needless to say I will be making some today as I have 10 basil plants, fresh thyme, Greek oregano and Italian , shallots and chives to use and of course garlic
oh and maybe a couple mild peppers I have some serrano's and fresno's just starting to turn red.