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Old 04-23-2014, 10:18 AM   #11
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Thanks for the recipe, Aroma, and welcome to DC. There are a lot of great cooks here with amazing recipes!!!
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Old 04-24-2014, 07:02 PM   #12
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Originally Posted by Addie View Post
A person can never have too much garlic in one's life.
As well as a cooking ingredient, garlic is good for the heart, the lungs, the skin, the digestion and if you give you horse (or dog) garlic regularly it will deter intestinal parasites. I wouldn't suggest using it in place of anti worming medicine but it does help to keep them away (and your horse doesn't smell of garlic apart from when he's just this minute eaten it and he huffs in your face).
It also has anti-bacterial effects and is supposed to frighten off cold germs. My horse has 100% garlic powder every day and is never bothered by flies and midges in the summer.

Garlic is wonderful.
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Old 04-25-2014, 11:02 AM   #13
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As well as a cooking ingredient, garlic is good for the heart, the lungs, the skin, the digestion and if you give you horse (or dog) garlic regularly it will deter intestinal parasites. I wouldn't suggest using it in place of anti worming medicine but it does help to keep them away (and your horse doesn't smell of garlic apart from when he's just this minute eaten it and he huffs in your face).
It also has anti-bacterial effects and is supposed to frighten off cold germs. My horse has 100% garlic powder every day and is never bothered by flies and midges in the summer.

Garlic is wonderful.

Garlic is toxic to dogs, actually.

From the ASPCA:

"Onions and Garlic
All close members of the onion family (shallots, onions, garlic, scallions, etc.) contain compounds that can damage dogs’ red blood cells if ingested in sufficient quantities. A rule of thumb is “the stronger it is, the more toxic it is.” Garlic tends to be more toxic than onions, on an ounce-for-ounce basis. While it’s uncommon for dogs to eat enough raw onions and garlic to cause serious problems, exposure to concentrated forms of onion or garlic, such as dehydrated onions, onion soup mix or garlic powder, may put dogs at risk of toxicosis. The damage to the red blood cells caused by onions and garlic generally doesn’t become apparent until three to five days after a dog eats these vegetables. Affected dogs may seem weak or reluctant to move, or they may appear to tire easily after mild exercise. Their urine may be orange-tinged to dark red in color. These dogs should be examined by a veterinarian immediately. In severe cases, blood transfusions may be needed."
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Old 04-25-2014, 11:53 AM   #14
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I forgot the garlic.......I'm sorry!!!!!!!!! I put just a clove.
@Roll Bones:
By my experience pesto colour depends on the basil variety I use.
Using the large leave basil, which are typical of Southern Italy and light green, my pesto results the same colour of the picture.
If I use the typical Genoese Basil, which has smaller leaves and darker colour, the pesto as well will result slightly darker than the picture!
Thanks and welcome to the forum. I am new myself.
My question was maybe not worded correctly. My concern is color change after the pesto is made and stored in the fridge.
How do you keep it bright green?
Or do you use it all up when you make it?
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Old 04-26-2014, 11:30 AM   #15
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When I store pesto I put a small amount, just the dose for 2-3 people, in a espresso coffee plastic cup, covered with silver foil and I froze it.
I do not store my pesto in the fridge for more than 1 day.
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Old 04-26-2014, 01:02 PM   #16
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RB, you can put plastic wrap directly on the surface of the pesto to keep it green. It's exposure to oxygen (oxidation) that causes the color change. To freeze, I put a thin layer of evoo on the surface.
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Old 04-27-2014, 12:22 PM   #17
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Thanks.
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Old 04-30-2014, 08:59 AM   #18
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Garlic and other members of the onion family are toxic to cats as well.

Horses (as already mentioned) can eat garlic.
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Old 07-23-2014, 12:06 PM   #19
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I was just out in the garden this morning and noticed that my basil is begging me to pick it for pesto so I'll be making this today as well. I usually make 14-16 half pint jars and two Pint jars (I freeze them for the winter) that I call "Party Pesto" jars since we take it to parties in December along with a loaves of French bread.

I started taking the recipe along with me because I had so many requests for it...it's about the easiest thing you can bring to a party and it is so appreciated!
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Old 07-25-2014, 03:31 AM   #20
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Aha! We have another Brit amongst us. Welcome to DC. You will find many of your countrymen/women here as members also. This is truly an international forum. But no matter what part of the globe you come from ,we welcome all. This is a fun place to be. Lots of laughter and sharing.
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basil, nuts, oil, parmesan, recipe, homemade

Homemade pesto in 5 minutes! Hello folks, I signed myself in this community only two days ago, but I have to say that I'm really enjoying this forum! Today I would love to share my way to make pesto....in 5 minutes (so this post will be just few lines....:rofl::rofl:) Ingredients for seasoning 500 gr of pasta: 50 gr basil leaves 100 ml extra virgin olive oil between 50 and 100 gr Parmesan cheese 15 grams pine nuts 15 gr walnuts A blender, I use a very old hand blender.....any one will be fine. Minutes 1 and 2: wash the pesto leaves ( some one prefer to clean them with a cloth....to don't make them losing flavour....but I just wash them in the sink), mix the basil with the pine nuts, walnuts, parmesan, olive oil and a bit of salt in a pot or in your blender ( I use the plastic glass of my hand blender). Minute 3: take a good breath....look if anyone is sleeping in the house. Minute 4: Blend the mixture until the end of minute 5.....If you have obtained a green, soft, basil smelling sauce like this in this picture that I found in the web....you did it!!! [IMG]http://media.gustoblog.it/p/pes/pesto_genovese-586x390.jpg[/IMG] Now you have just to add it to your pasta after draining it, mix it and enjoy it!!:chef::chef::chef::chef::chef: 3 stars 1 reviews
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