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Started By
Message
Anyone else a huge fan of pesto?
Posted on 8/4/21 at 6:03 pm
Posted on 8/4/21 at 6:03 pm
I started this thread to see what variations other people use and their favorite uses for it. Mine, still by far, is on a hot bowl of lightly buttered or oiled noodles.
My recipe mirrors most online however I differ in two ways. I prefer the traditional basil pesto on meats or vegetables and the sharper, more bitter pesto with arugula on pasta.
I go with the mis en place approach using a pestle and mortar. I like the consistency better. Nuts first (you can use almost anything. I like pistachio inside, almond dusting for garnish. Other than that, it's pretty standard.
-2 ounces of nuts
-4 cloves of garlic
-2 or 3 ounces of arugula or basil
-Half a cup of olive oil (for pasta, for marinade or veg, maybe 3/4 of a cup)
Last additions
- 4 healing tablespoon of parmesan. I've also used Romano.
- nice pinch of chili flake
I mix it all together with most of the oil after its all smashed in above order. Before pouring in a bowl for thr fridge, I add the last bit of oil and all the cheese. Now is the time for you to decide how thick or thin you want it. I prefer to keep it thick because you add oil on top to store it, plus you can always add more.
Season to taste with salt and pepper.
TL;DR pesto is good as frick
My recipe mirrors most online however I differ in two ways. I prefer the traditional basil pesto on meats or vegetables and the sharper, more bitter pesto with arugula on pasta.
I go with the mis en place approach using a pestle and mortar. I like the consistency better. Nuts first (you can use almost anything. I like pistachio inside, almond dusting for garnish. Other than that, it's pretty standard.
-2 ounces of nuts
-4 cloves of garlic
-2 or 3 ounces of arugula or basil
-Half a cup of olive oil (for pasta, for marinade or veg, maybe 3/4 of a cup)
Last additions
- 4 healing tablespoon of parmesan. I've also used Romano.
- nice pinch of chili flake
I mix it all together with most of the oil after its all smashed in above order. Before pouring in a bowl for thr fridge, I add the last bit of oil and all the cheese. Now is the time for you to decide how thick or thin you want it. I prefer to keep it thick because you add oil on top to store it, plus you can always add more.
Season to taste with salt and pepper.
TL;DR pesto is good as frick
12
Posted on 8/4/21 at 6:52 pm to Tigers0891
I like pesto Calabrese, you don’t hear about it very often but it’s real good. it’s made with Sun-dried tomatoes, chili flakes, roasted red peppers, ricotta cheese and almonds.
Pesto Calabrese
Pesto Calabrese
Posted on 8/4/21 at 6:59 pm to Tigers0891
(no message)
This post was edited on 11/15/21 at 1:23 pm
Posted on 8/4/21 at 7:20 pm to puse01
Kirkland pesto is so legit compared to almost every other store bought pesto
It seriously makes the other stuff inedible when compared
It seriously makes the other stuff inedible when compared
Posted on 8/4/21 at 8:10 pm to Pettifogger
I agree.
Posted on 8/4/21 at 8:12 pm to Tigers0891
Love pesto and have found as many uses for it as Mayo.
Here is a good recipe/technique. Take some pesto and mix in some fresh finely ground bread crumbs. Thin out if necessary with some olive oil. Put this mixture onto either some chicken thighs or pork chops and grill over medium high heat. When done right your an almost “pesto fried” chicken thigh or pork chop. Great little dish.
Here is a good recipe/technique. Take some pesto and mix in some fresh finely ground bread crumbs. Thin out if necessary with some olive oil. Put this mixture onto either some chicken thighs or pork chops and grill over medium high heat. When done right your an almost “pesto fried” chicken thigh or pork chop. Great little dish.
Posted on 8/4/21 at 8:12 pm to Tigers0891
I have been using a lot of sun dried tomato pesto.
I cut an eggplant in half lengthwise, score it coat in olive oil and bake at 375 until tender. Take out and out the sundried tomato pesto on it and some good Parm or mozzarella and I see the broiler until melted and bubbly
I cut an eggplant in half lengthwise, score it coat in olive oil and bake at 375 until tender. Take out and out the sundried tomato pesto on it and some good Parm or mozzarella and I see the broiler until melted and bubbly
Posted on 8/4/21 at 8:18 pm to Tigers0891
Posted on 8/4/21 at 8:31 pm to puse01
Same, but I wish I’d known about it sooner. I think hungryone mentioned it in a thread here and it’s now my go to.
Posted on 8/5/21 at 2:28 pm to Tigers0891
The first time I ate pesto I went home and planted basil seeds. God loves us, he gave us pesto.
Posted on 8/5/21 at 6:34 pm to Tigers0891
I grow garlic specifically for making a large batch of pesto. We now have a quart in the freezer. Shrimp is a great match with pesto, whether over pasta or as a pizza.
Posted on 8/5/21 at 10:44 pm to Tigers0891
Had pesto eggs tonight.
Posted on 8/5/21 at 10:52 pm to Tigers0891
I like using walnuts
Posted on 8/6/21 at 5:09 am to Tigers0891
One of my favorite foods, but the raw garlic messes me up pretty bad. So I love it when I’m eating it, but I hate it later when I don’t sleep that night.
Posted on 8/6/21 at 5:12 am to Tigers0891
Nice recipe, ours is similar. Nothing beats pesto with basil from the garden. 
Posted on 8/6/21 at 9:33 am to Tigers0891
quote:
-2 ounces of nuts
-4 cloves of garlic
-2 or 3 ounces of arugula or basil
-Half a cup of olive oil (for pasta, for marinade or veg, maybe 3/4 of a cup)
Last additions
- 4 healing tablespoon of parmesan. I've also used Romano.
- nice pinch of chili flake
I use a similar recipe but also add some parsley and mint from the garden. We like having pesto and noodles as a side
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