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James E McKenna

BBC Good Food Member since 02 August 2009

Last comments I've made

  • 02 August 2009

    Pesto sauce

    Tested

    Pesto sauce

    By Good Food

    23 comments

    5 stars 21 ratings

    "I don't normally heat the pine kernels, and use a 50:50 mix of parmesan and pecorino romano, which I believe is more authentic. Also, using a mortar and pestle gives the pesto a much lighter colour and a better texture, even if it requires more effort"

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