"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 07-20-2005, 10:28 AM   #11
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
What do you call it when you leave out the nuts? Basil dressing?
I don't use nuts in mine...we like it better without.
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 07-20-2005, 10:39 AM   #12
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Constance
What do you call it when you leave out the nuts? Basil dressing?
I don't use nuts in mine...we like it better without.
lol Constance - it's just pesto your way - maybe you are putting too many nuts in? I have done that before and the feeling I get when I eat it is "dry" - sometimes when I eat walnuts I get the same "dry" feeling.

But it's still pesto in my book - when I do ONLY basil, olive oil, kosher salt, and garlic THAT is closer to just a basil dressing! lol Dang, it's good on so many things - slathered on each side of ciatatta to make a panino with water-packed mozzarella, fresh roasted red pepper, prosciutto, kalamata olives, spring mix - yum!!!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-20-2005, 08:44 PM   #13
Senior Cook
 
Join Date: Feb 2005
Location: USA,Michigan
Posts: 128
Send a message via ICQ to Consul Send a message via AIM to Consul
Ooh, I like that basil orange pesto. I have some mint plants that are going like gangbusters, too.

Thank you all for the recipes!
__________________
Darren Landrum

"Never be afraid to try something new. Remember that a lone amateur built the Ark. A large group of professionals built the Titanic." - Dave Barry
Consul is offline   Reply With Quote
Old 07-20-2005, 11:56 PM   #14
Assistant Cook
 
Join Date: Jul 2005
Location: Kitchener Canada
Posts: 27
Pesto is quite simple to make if you use a food processor rather than the traditional mortar and pestle.

For one serving, take the fp bowl to the garden and stuff with leaves. Avoid the stems, they are quite bitter. You may wish to wash the leaves after you get back to the kitchen

Add a medium handfull of pine nuts, a three finger pinch of Kosher salt and one or two cloves of garlic.

Process until a coarse paste.

Process again and pour EVOO in a stream until just slightly past the desired consistency.

Add a medium handfull of P. Reg. and pulse just to mix.

If the sauce is still a little tight you can either add a tiny bit more oil or as I prefer, loosen it with a tablespoon or so of the pasta water.

Happy cooking
__________________
Georgeco is offline   Reply With Quote
Old 07-21-2005, 12:02 AM   #15
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
Quote:
Originally Posted by Andy M.
Pesto

2 C Basil Leaves (packed)
1/4 C Pine Nuts
2 Garlic Cloves
1/2 C Olive Oil
Parmesan Cheese
Salt

Puree the basil, pine nuts and garlic in a food processor.

Gradually add the oil while the food processor continues to run.

After processing, mix in the cheese and any added salt.

Additional oil may be added to adjust the texture.
Andy M's recipe is similar to the one that I use. I love the simplicity of a recipe like this. It is amazing that a recipe with so few ingredients can taste so good.
__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 07-21-2005, 09:05 AM   #16
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Quote:
Originally Posted by Consul
I have some mint plants that are going like gangbusters, too.
Consul, mint does that. And it spreads just like crabgrass, by sending out underground runners. If you are growing it in your garden, it's best planted in a large deep pot with the bottom cut out to keep it from taking over.

Last night I rubbed down some chicken breasts, thighs and potato quarters with my basil pesto, gave them a good shot of restaurant grind black pepper, and roasted, uncovered, in the oven at 375 for one hour. It was yummy!
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.