Post Reply 
 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Pesto, Pesto, PESTO!!!
08-06-2011, 12:06 AM
Post: #1
Pesto, Pesto, PESTO!!!
I am enjoying a bumper crop of basil this year.
There is no end in sight.

What are your favorite pesto recipes?

If I use your recipe, I'll FedEx a batch to you for a taste test! (I'll freeze it in a zip lock bag and send it off).
Find all posts by this user
Quote this message in a reply
08-06-2011, 04:42 AM
Post: #2
RE: Pesto, Pesto, PESTO!!!
Baked salmon coated in pesto with green salad, or sometimes with spaghetti all very nice.

Unfortunately I am in the UK otherwise I would take up your offer of some.

Actually, the first time I sampled Salmon and pesto was the US.
Visit this user's website Find all posts by this user
Quote this message in a reply
08-09-2011, 05:38 PM
Post: #3
RE: Pesto, Pesto, PESTO!!!
I'm gearing up to make a batch of pesto myself. Mine is pretty simple:

basil
pine nuts
olive oil
garlic
salt

I put it into small jelly jars and process it. Now and then, I will make a batch with sun-dried tomatoes added.

Then there is the Thai variation: Thai basil, peanuts, garlic, chili, sesame oil. Hubby loves this one!

... in a world where I feel so small I can't stop thinking big!
Find all posts by this user
Quote this message in a reply
08-22-2011, 06:17 AM
Post: #4
RE: Pesto, Pesto, PESTO!!!
MMmmmm that sounds so good!
Visit this user's website Find all posts by this user
Quote this message in a reply
08-22-2011, 07:40 PM (This post was last modified: 08-22-2011 07:41 PM by Scythe Matters.)
Post: #5
RE: Pesto, Pesto, PESTO!!!
Got a small batch done... here's the process:

This pile of basil:
[Image: pileofbasil.jpg]

and these ingredients:
[Image: pestoingredients.jpg]

Go in here:
[Image: mixingpesto.jpg]


And when it gets all mixed up it looks like this:
[Image: makingpesto.jpg]

It may look meh but it tastes great!

Then jar it:
[Image: pestojarring.jpg]

Boil the jars:
[Image: pestoready4process.jpg]

and Presto*... pesto!
[Image: pestofinalproduct.jpg]

Sorry... I couldn't resist (oh look, I did it again). Big Grin

... in a world where I feel so small I can't stop thinking big!
Find all posts by this user
Quote this message in a reply
08-22-2011, 08:58 PM (This post was last modified: 08-22-2011 09:11 PM by HardwareGrl.)
Post: #6
RE: Pesto, Pesto, PESTO!!!
So you can process pesto in a water bath?
Really?
Is the acidity level high enough?
Looking at your recipe, I wouldn't have guessed it would be....
Huh, learn somethin' new every day...
Yeah, I was afraid of that....Confused

Please read the link about food acidity....

http://www.recipelink.com/mf/20/5777

"Life ain't like books.
Books got somebody writin' 'em and tryin' to entertain ya.
Life is more like a set of Legos.
Unless you take care of 'em, you lose a few pieces and you end up steppin' on 'em with bare feet.
You gotta take care of your life."
~Laura Moncur
Find all posts by this user
Quote this message in a reply
08-22-2011, 09:21 PM
Post: #7
RE: Pesto, Pesto, PESTO!!!
What a great time of the year. A fresh batch of pesto on a tomato and cucumber sandwich.

Season's Greetings!
Visit this user's website Find all posts by this user
Quote this message in a reply
08-23-2011, 07:12 PM
Post: #8
RE: Pesto, Pesto, PESTO!!!
(08-22-2011 08:58 PM)HardwareGrl Wrote:  So you can process pesto in a water bath?
Really?
Is the acidity level high enough?
Looking at your recipe, I wouldn't have guessed it would be....
Huh, learn somethin' new every day...
Yeah, I was afraid of that....Confused

Please read the link about food acidity....

http://www.recipelink.com/mf/20/5777

Well, I never thought about it really. Never had any problems, though. Maybe it's the olive oil?

... in a world where I feel so small I can't stop thinking big!
Find all posts by this user
Quote this message in a reply
08-23-2011, 07:45 PM
Post: #9
RE: Pesto, Pesto, PESTO!!!
(08-23-2011 07:12 PM)Scythe Matters Wrote:  
(08-22-2011 08:58 PM)HardwareGrl Wrote:  So you can process pesto in a water bath?
Really?
Is the acidity level high enough?
Looking at your recipe, I wouldn't have guessed it would be....
Huh, learn somethin' new every day...
Yeah, I was afraid of that....Confused

Please read the link about food acidity....

http://www.recipelink.com/mf/20/5777

Well, I never thought about it really. Never had any problems, though. Maybe it's the olive oil?

Yeah, I in the article that's part of what the Food Tech said, canning foods with olive oil you definately need to use a pressure cooker.

(I hope you didn't think I was takin' a poke at ya' Scythe! Blush)

"Life ain't like books.
Books got somebody writin' 'em and tryin' to entertain ya.
Life is more like a set of Legos.
Unless you take care of 'em, you lose a few pieces and you end up steppin' on 'em with bare feet.
You gotta take care of your life."
~Laura Moncur
Find all posts by this user
Quote this message in a reply
08-24-2011, 08:57 AM
Post: #10
RE: Pesto, Pesto, PESTO!!!
This the recipe I use:

http://simplyrecipes.com/recipes/fresh_basil_pesto/

I like mine a little coarse.

When done, I spoon the mixture into icecube trays and when frozen put the cubes in a freezer bag. 2 cubes for a pasta for 3 people and one for something like a bruschetta (toss diced tomatoes in the pesto first) on toasted baguette. Toss with any roasted veggie or use in a salad dressing. Some recommend not putting the cheese in the mixture when freezing, just when reusing but I don't find it makes any difference.

Sacred cows make the best hamburgers.

I bought a doughnut and they gave me a receipt for the doughtnut... I don't need a receipt for the doughnut. I give you money and you give me the doughnut, end of transaction. We don't need to bring ink and paper into this. I can't imagine a scenario that I would have to prove that I bought a doughnut. To some skeptical friend, 'Don't even act like I didn't get that doughnut, I've got the documentation right here... It's in my file at home. ...Under "D".'
Find all posts by this user
Quote this message in a reply
Post Reply 


Forum Jump:


User(s) browsing this thread: 1 Guest(s)