I love basil, pine nuts and cheese, so it’s only logical that I like pesto. What isn’t logical is how long it took me to finally make my own pesto at home. Pesto is quick, easy and tastes fantastic on almost anything.
Note: I refer to “spring rolls” as salad rolls.
I’ve rolled (and eaten!) a lot of salad rolls in my life. There’s definitely a technique to it and the more you roll, the better you get. I love eating salad rolls, mostly because I find the do-it-yourselfness of it completely satisfying. You can customize your roll whatever way you want and really, even if you’re not a very good roller, it doesn’t matter because you’re the one who’s going to eat it!
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
All original content and photos is © 2010 copyright & all rights reserved Stephanie Le.
momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
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