Comments on: Talakitok (trevally) steaks with homemade pesto

By: Connie Veneracion

Connie Veneracion — Sun, 09 Oct 2011 05:06:48 +0000

Lots of differences from the processing to recommended uses. There are websites devoted exclusively to the discussion of those differences. Which means it isn’t wise to condense the discussion in a single comment. I suggest you do your research and, armed with sufficient info, decide whether substitution in this recipe is wise.

By: athena

athena — Sat, 08 Oct 2011 22:16:58 +0000

can i use regular olive oil instead of the extra virgin one? what’s their diff anyway if i may ask.. ? thanks

By: mae

mae — Mon, 09 Mar 2009 04:58:52 +0000

i tried this for lunch & it was so yummy. my hubby ate alot even if he just had his impacted tooth extracted, kinulang pa siya sa rice

By: jeck

jeck — Tue, 03 Mar 2009 05:32:32 +0000

hi miss connie! thank you for sharing this wonderful recipe. i tried cooking it twice, w/ bangus and maya-maya. i served the latter to my daddy’s visitor last sunday and the guest ask my dad if i work in a restaurant coz they were amaze and delighted w/ the taste of the dish.hehehe kala yata nila chef ako. i also want to ask if i can use another kind of oil for making pesto sauce? medyo mahal kc ung olive oil. i usualy use canola oil kc.thank you and more power!

By: Connie

Connie — Tue, 24 Feb 2009 08:26:59 +0000

We use home made pesto within two weeks. Dunno if it lasts longer than that.