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Old 05-04-2006, 08:24 AM   #21
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Quote:
Originally Posted by BreezyCooking

So far above the creepy overpriced stuff in the supermarkets.
Creepy ?
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Old 05-04-2006, 08:56 AM   #22
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Quote:
Originally Posted by Ishbel
I only use pine-nuts in my version of pesto. Is this not authentic? It's how I was taught on a cookery course I took in Liguria, many years ago.
Yes Ishbel, of course that is the real authentic recipe, purely pine nuts. The idea of mixing cashews are an invention for economical reasons as cashews cost much less than pine nuts, also they happen to blend in well with the pine. It is a fairly wide spread practice here, at least around Rome. We just mix cashews out of habit and like it that way, but the hard core traditional recipe from Genova is made with 100% pine nuts.
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Old 05-04-2006, 09:52 AM   #23
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Quote:
Originally Posted by urmaniac13
....We just mix cashews out of habit and like it that way, but the hard core traditional recipe from Genova is made with 100% pine nuts.
I sometimes use pistachios or cashews in pesto. They add a little dfferent flavor to the pesto.
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Old 05-04-2006, 10:02 AM   #24
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Quote:
Originally Posted by Andy M.
I sometimes use pistachios or cashews in pesto. They add a little dfferent flavor to the pesto.
mmm, never occured to us but pistacchi may be a very interesting addition... well the basil season is here now, we will keep the experiment in mind the next time
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Old 05-04-2006, 01:13 PM   #25
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Quote:
Originally Posted by BreezyCooking on May 03
For those of you who want a source of unbelievably fresh & unbelievably reasonably priced pine nuts, please do purchase from here:

http://www.pinenut.com/order-products.htm
I went to the site you posted but am confused about the different pine nut varieties for sale there. Which do you use for your pesto? Thanks!
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Old 05-04-2006, 01:38 PM   #26
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GB - yes, "creepy". Before finding the site offering fresh pine nuts that I mentioned here, I used to buy the jarred varieties & they were "creepy". Oily & sometimes rancid, not to mention about 5 times the price of the fresh ones now available online.

As far as what I've bought from them, unfortunately their website changes constantly depending on what they have available, so what I bought & have in my freezer (pine nuts freeze very well), is apparently no longer available from their current website.

My suggestion would be their 2-pound bag "Fresh Harvest". It's shelled, & I can tell you from experience that it's FRESH, & I can also say that their shipping is fabulous. I ordered online & had my pine nuts within 2 days.
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Old 05-04-2006, 01:44 PM   #27
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Hmm I guess we do not share the same definition of the word creepy.

Creepy to me is the old guy in the park standing in the shadows watching the little children.

I love pine nuts. I will have to check this site out.
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Old 05-04-2006, 06:03 PM   #28
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sorry, may be I don't know the correct name. How do you call these?
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Old 05-04-2006, 06:07 PM   #29
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Pine nuts
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Old 05-04-2006, 06:08 PM   #30
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Quote:
Originally Posted by urmaniac13
Yes Ishbel, of course that is the real authentic recipe, purely pine nuts. The idea of mixing cashews are an invention for economical reasons as cashews cost much less than pine nuts, also they happen to blend in well with the pine. It is a fairly wide spread practice here, at least around Rome. We just mix cashews out of habit and like it that way, but the hard core traditional recipe from Genova is made with 100% pine nuts.
Interesting. I've never made pesto with anything else BUT pine-nuts. Not sure how the flavour of other nuts would affect the resulting salsa. I might try some other nuts... but, call me old-fashioned - I LIKE pine-nuts!
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