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Old 07-19-2005, 09:14 PM   #1
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RQST: Pesto sauce

I tried hunting around this site and others, and I can't find a good basic pesto sauce recipe. My basil plants are going like gangbusters and I need some way to use them up.

Any assistance would be greatly appreciated. Thank you!

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Old 07-19-2005, 09:29 PM   #2
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Scroll down on this link.

Why does pesto include nuts?
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Old 07-19-2005, 09:33 PM   #3
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here's tyler florence's

2 cups fresh basil
1 cup fresh Italian parsley
1/2 cup Parmesan or romano cheese, grated
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/2 cup olive oil
1 tablespoon lemon juice
2 tablespoons water


Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.
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Old 07-19-2005, 09:39 PM   #4
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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.
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Old 07-19-2005, 09:43 PM   #5
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AndyM's is the closest recipe to the one I make. I don't measure all that specifically, I just keep going til it LOOKS right.

When you go to serve the pesto, I have found that a little bit of cream stirred in with the pesto makes for a much smoother flavour.
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Old 07-19-2005, 09:49 PM   #6
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Quote:
Originally Posted by Alix
AndyM's is the closest recipe to the one I make. I don't measure all that specifically, I just keep going til it LOOKS right.
I totally agree with this. I am the same way. My ingredients are the same, but I don't measure. The only thing I would add here is that I toast my pine nuts first.Just until you start to smell them. This really brings out the flavor.

I actually do not make mine in a food processor though. I use a mortar and pestle. It is a lot more work, but I find it is worth it (for me). I like the consistency I get and I find it easier to see what I need more of as I am slowly mashing it all up.
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Old 07-19-2005, 10:50 PM   #7
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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.
This is the way I do mine also (and we all have an except lol) except I put a sqeeze of lime in mine - gives it a nice bright flavor. Alix - just slather your pesto on top of goat cheese topped with fresh roasted red peppers - that smooths it out too

I usually end up adding some extra olive oil when its in the pan if I use it on a pasta - but the cream sounds pretty good too.
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Old 07-19-2005, 11:01 PM   #8
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Quote:
Originally Posted by Alix
AndyM's is the closest recipe to the one I make. I don't measure all that specifically, I just keep going til it LOOKS right.

When you go to serve the pesto, I have found that a little bit of cream stirred in with the pesto makes for a much smoother flavour.
Alix, I never thought of cream, I always butter my pasta before I add my pesto, but I like the idea of some cream...I would think it would smooth out the flavor from being so pungent to silky...Thans Alix
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Old 07-20-2005, 08:40 AM   #9
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Wow! Thank you everyone! It looks like I have several recipes to try, which is great, because I have a ton of basil to try it on. I also have some parsley growing as well.

Thank you again!
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Old 07-20-2005, 09:31 AM   #10
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Another consideration for all the pesto you are going to make.

When I have a lot of pesto, as I will later this summer, I like to take the extra pesto that we are not eating at the time and spread it into ice cube trays and freeze. I take the pesto cubes and place them in a large zip lock bag to use during the winter when fresh basil is hard to find.

I also do this when I make stock.

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