1 Review of Afghan Pesto

From: Gaia22

On Jan 21, 2009

I enjoyed the flavors, however the texture was too gritty for me and I really don't think I used too many peanuts based on that flavor. Although having said that, next time I will probably use a little less peanut to improve on the texture. At first it was 'missing' something. I ended up adding almost about 1/4 tsp of salt and it perked right up (& I am usually a low-salt kind of cook)! Since cardamom is expensive and I already had ground cardamom, I had to decide on a conversion. This proved a bit difficult (lots of rules of thumbs for conversions, however how many pods are in a 1/2 tsp?) but I finally decided on, and used, 3/8 teaspoon ground cardamom. The pesto went really well on the eggplant. I just grilled plain eggplant on my George Foreman grill. Only Made 1 eggplant - freezing the rest in an ice cube tray for individual portions to test it's OAMC viability too. Next time, I might try a little bit of fresh mint blended in the pesto too. Thanks for posting; It really hit the spot for something new! [Made & reviewed for the Newest Zaar Tag] UPDATE: The leftovers the next day were not so good, in fact, I ended up discarding it, which I really hate to do. The pesto flavors didn't get better & meld in the refrigerator - the cilantro just took over. Also, the freezing does not seem to be a big success. All in all, a bit disappointed and I must bring this down to 3 stars as I probably will not be making this again anytime soon. Thanks for the food adventure though - I was really excited to try this so it was still a lot of fun!