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Old 06-19-2014, 05:05 AM   #1
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Pesto Recipe

2 cups fresh basil leaves, stems removed, and Packed in a glass cup measure, washed, patted dry
2-3 good size garlic cloves, chopped

1 cup walnuts coarsely broken

1 cup best quality olive oil
1 cup grated Parmesan reggiano cheese

¼ cup grated imported Romano cheese
Salt and pepper to taste


Combine the basil, garlic and walnuts in the bowl of a food processor or blender. Chop. until mostly blended. Stop and stir down between pulses.
Leave the motor running and add the olive oil in a slow steady stream.

Shut the motor off. Add the cheeses, a big pinch salt and a liberal grinding of pepper. Process briefly , then scrape out into a bowl . Cover until ready too use.
Makes 2 cups or enough to sauce 2 pounds pasta.


Pesto may be frozen in a zip lock freezer bag. Discoloration may occur when frozen. It refreshes itself again when thawed. I usually add a small amount fresh parmesan after thawing and give it a stir. I sometimes liquefy some parsley and stir that in if it's been frozen and the color isn't bright enough green.
Source-- old Bon Appétit magazine ( undated)

PS. Basil is available at farmer's markets in bunches in summer. Makes several batches. Costco is a good source for parmesan reggiano. Lemon basil makes a nice variation. Or add a squeeze lemon juice before serving.

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Old 06-19-2014, 05:42 AM   #2
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Since I am allergic to pine nuts, I use walnuts/almonds/hazelnuts in pesto. The tweak I would add, Whiska, is to dry roast the nuts. I have also used Swiss Chard + basil or fresh coriander + basil when I haven't had 2 c of basil. I also have used a combination of Thai basil + regular basil + lemon basil, the sky's the limit. I'm thinking of making a pesto using nasturtium leaves and flowers this summer. The key is to use good quality cheese and olive oil. I freeze it in ice cube trays, top each cube with EVOO, and then pop those into a ziplock bag when frozen.
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Old 06-19-2014, 05:52 AM   #3
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"...thinking of making a pesto using nasturtium leaves and flowers this summer.

I freeze it in ice cube trays, top each cube with EVOO, and then pop those into a ziplock bag when frozen. "

I like both these ideas CWS.
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Old 06-19-2014, 07:56 AM   #4
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I've made it with asparagus..it was good.
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Old 06-19-2014, 11:25 AM   #5
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Thanks so much for your detailed recipe I requested Wiska. It's copied and saved and ready to go when I have enough basil from my garden.
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Old 06-19-2014, 11:53 AM   #6
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Thanks. I too have it copied and saved. I have more basil than I know what to do with.

How about some ideas as to how to serve it? Over pasta? Whats your favorite way to eat pesto?
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Old 06-19-2014, 12:17 PM   #7
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I like pesto on pasta but my favorite way to eat it is spread on toasted baguette slices topped with diced tomatoes and sprinkled with a little more Parmigiano Reggiano cheese. It also makes a nice salad dressing if you thin it with some more olive oil.

Here are some more ideas: http://www.thekitchn.com/summer-flav...o-use-p-119782
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Pesto Recipe [FONT=Calibri][SIZE=3]2 cups fresh basil leaves, stems removed, and Packed in a glass cup measure, washed, patted dry[/SIZE][/FONT] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT][FONT=Calibri][SIZE=3]2-3 good size garlic cloves, chopped[/SIZE][/FONT] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT] [FONT=Calibri][SIZE=3]1 cup walnuts coarsely broken[/SIZE][/FONT] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT] [FONT=Calibri][SIZE=3]1 cup best quality olive oil[/SIZE][/FONT] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT][FONT=Calibri][SIZE=3]1 cup grated Parmesan reggiano cheese[/SIZE][/FONT] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT] [FONT=Calibri][SIZE=3]¼ cup grated imported Romano cheese[/SIZE][/FONT] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT][FONT=Calibri][SIZE=3]Salt and pepper to taste[/SIZE][/FONT] [FONT=Calibri][SIZE=3][/SIZE][/FONT] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT] [SIZE=3][FONT=Calibri]Combine the basil, garlic and walnuts in the bowl of a food processor or blender. Chop. until mostly blended. Stop and stir down between pulses. [/FONT][/SIZE] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT][FONT=Calibri][SIZE=3]Leave the motor running and add the olive oil in a slow steady stream.[/SIZE][/FONT] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT] [SIZE=3][FONT=Calibri]Shut the motor off. Add the cheeses, a big pinch salt and a liberal grinding of pepper. Process briefly , then scrape out into a bowl . Cover until ready too use. [/FONT][/SIZE] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT][FONT=Calibri][SIZE=3]Makes 2 cups or enough to sauce 2 pounds pasta.[/SIZE][/FONT] [FONT=Calibri][SIZE=3][/SIZE][/FONT] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT] [SIZE=3][FONT=Calibri]Pesto may be frozen in a zip lock freezer bag. Discol[/FONT][/SIZE][SIZE=3][FONT=Calibri]oration may occur when frozen. It refreshes itself again when thawed. I usually add a small amount fresh parmesan after thawing and give it a stir. I sometimes liquefy some parsley and stir that in if it's been frozen and the color isn't bright enough green. [/FONT][/SIZE] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT][SIZE=3][FONT=Calibri]Source-- old Bon Appétit magazine ( undated)[/FONT][/SIZE] [FONT=Times New Roman][SIZE=3][/SIZE][/FONT] [FONT=Times New Roman][SIZE=3]PS. Basil is available at farmer's markets in bunches in summer. Makes several batches. Costco is a good source for parmesan reggiano. Lemon basil makes a nice variation. Or add a squeeze lemon juice before serving. [/SIZE][/FONT] 3 stars 1 reviews
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