Tip of the Day
If you’re cooking No Name Parmesan Pesto, boil up an additional batch of pasta (I recommend Conchigle, otherwise known as shell pasta) to mix in with it. Not only does it stretch the pasta and make a giant batch, but it also tames the flavour (which is incredibly salty, in my opinion). Every half package contains 820mg of sodium, so combining it with extra low-sodium pasta means that for the same amount, you can cut that down to 400mg. Which is still crazy, but it’s on the right track. This time I made about as much extra pasta as there was no name pasta, but I think next time I’ll be making twice as much. That dips it down to around 300mg, and there’s still plenty of pesto to cover everything.
Oh my goodness, I just ate a small bowlful and I need to lie down. Boof! That was a lot of pesto. See what I mean?