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What is Your Pesto Recipe?
Posted on 8/1/19 at 5:18 pm
Posted on 8/1/19 at 5:18 pm
Making pesto soon. I've made it before, but didn't mark the recipe I followed. It was excellent and froze really well. In looking at recipes, the amounts of ingredients tend to vary a bit.
5
Posted on 8/1/19 at 5:32 pm to Gris Gris
2 cups fresh basil leaves, no stems
2 tbsp. fresh pine nuts or walnuts
2 cloves garlic
1/2 cup extra virgin olive oil
1/2 cup fresh parmesan cheese
Put the basil, nuts and garlic in a food processor or mortar and pestle, whichever you prefer. Blend it until it is very finely minced. Drizzle olive oil and blend well, then add the cheese and blend again just long enough to incorporate it into the pesto.
2 tbsp. fresh pine nuts or walnuts
2 cloves garlic
1/2 cup extra virgin olive oil
1/2 cup fresh parmesan cheese
Put the basil, nuts and garlic in a food processor or mortar and pestle, whichever you prefer. Blend it until it is very finely minced. Drizzle olive oil and blend well, then add the cheese and blend again just long enough to incorporate it into the pesto.
This post was edited on 8/1/19 at 6:11 pm
Posted on 8/1/19 at 5:34 pm to Gris Gris
More of a method than a recipe:
In a micro processor, I drop in two cloves of garlic and a t of salt with 2T of EVOO. Pulse until smooth.
Then I add a cup each of fresh basil and flat leaf parsley. And 1/2 cup + of fresh grated Parm O. turn on the blender and drizzle in more EVOO until I get the texture I want. Taste and adjust for salt. I like to add a few walnuts...wife prefers I don't...so I don't.
I used my mortar and pestle to make this the other day. But it took too damn long.
In a micro processor, I drop in two cloves of garlic and a t of salt with 2T of EVOO. Pulse until smooth.
Then I add a cup each of fresh basil and flat leaf parsley. And 1/2 cup + of fresh grated Parm O. turn on the blender and drizzle in more EVOO until I get the texture I want. Taste and adjust for salt. I like to add a few walnuts...wife prefers I don't...so I don't.
I used my mortar and pestle to make this the other day. But it took too damn long.
This post was edited on 8/1/19 at 6:09 pm
Posted on 8/1/19 at 6:01 pm to OTIS2
I'm going to be making a lot of it for the freezer. I don't think I'll be using the mortar and pestle.
I found a container I froze nearly two years ago in the fridge. It was still delicious. I thought about vac sealing them at the time, but I froze it in containers and put plastic wrap over the top and got rid of any bubbles. Worked like a charm.
I found a container I froze nearly two years ago in the fridge. It was still delicious. I thought about vac sealing them at the time, but I froze it in containers and put plastic wrap over the top and got rid of any bubbles. Worked like a charm.
Posted on 8/1/19 at 6:53 pm to Gris Gris
Thai Basil Pesto
I grow sweet basil and Thai basil. I use the above recipe except I use 50/50 sweet/Thai basil. It’s awesome on noodles and green curries.
I grow sweet basil and Thai basil. I use the above recipe except I use 50/50 sweet/Thai basil. It’s awesome on noodles and green curries.
Posted on 8/1/19 at 10:27 pm to Gris Gris
Posted on 8/1/19 at 10:31 pm to TigerDeBaiter
I find it a little salty, but still really damn good.
Posted on 8/1/19 at 10:54 pm to fightin tigers
It would be perfect if not for all the salt
Posted on 8/2/19 at 1:40 am to Aubie Spr96
I have Thai basil also. I haven’t used it in pesto, though. Thanks.
I love homemade pesto. While there are some decent tasting store bought versions, most use various oils. I prefer olive oil. However, I’ve used others when I’m out.
I love homemade pesto. While there are some decent tasting store bought versions, most use various oils. I prefer olive oil. However, I’ve used others when I’m out.
Posted on 8/2/19 at 7:58 am to Gris Gris
quote:
I have Thai basil also. I haven’t used it in pesto, though. Thanks.
Make a green curry with shrimp. Add some Thai basil pesto to your tastes. It was a life changer for me.
Posted on 8/2/19 at 10:21 am to Gris Gris
Spoon into ice cube trays and freeze. Once well frozen free from the tray and vac seal in a large bag. Take a few out and it will reseal pretty easily.
Posted on 8/2/19 at 10:50 am to Gris Gris
Big fan of arugula pesto
Arugula
Garlic
Walnuts
EVOO
Parm
S&P
Arugula
Garlic
Walnuts
EVOO
Parm
S&P
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