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Old 08-14-2009, 01:06 PM   #1
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Pesto: What do you put in yours? Inspire me with new ideas.

Here is the last one I made.

Almonds
Green Olives
Garlic
Olive oil
Pinch of salt, cayene pepper and dried sweet paprika.
Parsley

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Old 08-14-2009, 01:12 PM   #2
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Your concoction sounds more like Salsa Verde (green sauce), based on flat leaved parsleys. Try a bit of anchovy fillet (just a little goes a long way, you don't want it to overwhelm everything else) and walnut instead of almonds.
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Old 08-14-2009, 01:18 PM   #3
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I make an almost traditional recipe using garlic, basil, olive oil, parm, and pistachio nuts in place of the traditional pine nuts.
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Old 08-14-2009, 01:48 PM   #4
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Originally Posted by urmaniac13 View Post
Your concoction sounds more like Salsa Verde (green sauce), based on flat leaved parsleys. Try a bit of anchovy fillet (just a little goes a long way, you don't want it to overwhelm everything else) and walnut instead of almonds.
Yes, love it with some anchovey and walnuts.My grand dad use to make it lke that..I add some fresh garden parsley to my pesto more basil but a touch of parsley..emmmm. Pesto can be made from most eny thing a friend loves tarragon sooo..not for me a little goes a long way but she loves it..I'll take our traditions pest tho
kades
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Old 08-14-2009, 02:44 PM   #5
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I suppose I'm pretty traditional for my favorite pesto:

Fresh basil
EV Olive Oil
a touch of lemon juice
pine nuts, cashews or wallnuts, depending how broke I am. All three taste pretty good to me.
fresh garlic
Salt and Pepper to taste

sometimes I'll put capers in as well. I like the flavor capers bring to my pesto.
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Old 08-14-2009, 03:31 PM   #6
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Your concoction sounds more like Salsa Verde (green sauce), based on flat leaved parsleys. Try a bit of anchovy fillet (just a little goes a long way, you don't want it to overwhelm everything else) and walnut instead of almonds.
It tasted great though. I served it with pasta and feta cheese and also with toasted homemade white bread and feta cheese.

I try to be creative with what is a good price and readily availabe at whichever time of the year in the shops.
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Old 08-14-2009, 03:37 PM   #7
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I have a big pot of fresh basil in the kitchen for tomorrow.

I might make some pesto with it. Well, I dont have any nuts. So, it will be a roasted peppers, roasted tomatoes, garlic, olive oil, a splash of balsamic, spring onion, sprinkling of salt, sprinkling of sugar and basil sauce to go on bread with feta.
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Old 08-14-2009, 05:27 PM   #8
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There are two things I don't mess around with in the recipe - one is pesto and the other is quacamole - no daring changes for me. They are both so good that I don't think there could be an improvment.
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Old 08-14-2009, 06:09 PM   #9
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There are two things I don't mess around with in the recipe - one is pesto and the other is quacamole - no daring changes for me. They are both so good that I don't think there could be an improvment.
I pretty much stick to pesto as is, except for a little parsley and either pine nuts or walnuts..Other nuts make the flavor odd. I do however love chopped fresh sweet tomatoes to go over the top with extra parmesan..That is the tops for me.
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Old 08-14-2009, 09:02 PM   #10
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I pretty much stick to pesto as is, except for a little parsley and either pine nuts or walnuts..Other nuts make the flavor odd. I do however love chopped fresh sweet tomatoes to go over the top with extra parmesan..That is the tops for me.
cj
I love it with tomatoes also! Especially good tossed into pasta.
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