http://sushiday.com/archives/2009/10/21/too-crazy-roll/ All about sushi, nigiri, and maki Tue, 31 Aug 2010 01:09:59 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://sushiday.com/archives/2009/10/21/too-crazy-roll/#comment-44560 michell Wed, 11 Nov 2009 16:36:22 +0000 http://sushiday.com/?p=444#comment-44560 Oh I love this! And I'm glad to see you're back posting rolls for us! I did make a modification, only because my personal idea of pesto stems from my Hungarian grandmother's version. She would make tubs of what she called pesto for us to slather on crisp hearty bread. The pesto was only made of olive oil, basil, garlic, and a little salt. It was bright green and very finely minced, and she put so much basil it was almost like a paste with a little layer of oil floating on top. After growing up eating her version, the pestos containing cheese and nuts just taste "wrong" but hey, that's just me =) So i put a little of my grandma's pesto on this roll and it was amazing! I'm going to try to subsitute other herbs like sage or parsely and change the taste of the roll, too. Thanks so much, I really enjoy your site. Oh I love this! And I’m glad to see you’re back posting rolls for us! I did make a modification, only because my personal idea of pesto stems from my Hungarian grandmother’s version. She would make tubs of what she called pesto for us to slather on crisp hearty bread. The pesto was only made of olive oil, basil, garlic, and a little salt. It was bright green and very finely minced, and she put so much basil it was almost like a paste with a little layer of oil floating on top. After growing up eating her version, the pestos containing cheese and nuts just taste “wrong” but hey, that’s just me =) So i put a little of my grandma’s pesto on this roll and it was amazing! I’m going to try to subsitute other herbs like sage or parsely and change the taste of the roll, too. Thanks so much, I really enjoy your site.

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