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I want to delete this image from the internet.
Wait, is the real thing–Cherry flavored chalk syrup – somehow LESS gross than this Italian classic sauce?
Yes.
Pept-abysmal
Garlic, pine nuts, Parmesan, and Olive oil! Hey Pesto Bismol
No basil? Seems like this is worth trying.
They really are getting expensive, but I didn’t expect them to start substituting bismuth for pine nuts.
I’m gonna say something really controversial:
I don’t care for pesto.
Sorry.
Does that hold true for fresh home made pesto, or just the potted grocery store stuff?
There is a huge difference between the two. But it might just be that it’s not for you.
All types. I’ve had store pesto, regular restaurant pesto, “farm to table” restaurant pesto, actually fresh homemade pesto that everyone else loved.
At this point I just think my genetics made my tastebuds not wired for it, no matter how hard I try to acquire the taste. It is what it is (a disappointment that I can’t eat something).
Pestobipmol
