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Old 06-23-2005, 10:19 PM   #11
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I made a pesto last night and in addition to the basic basil, evoo, pine nuts, salt/pepper I added a few cloves of garlic... because I'm a garlic fiend, lol. I think it came out well though. I froze it until I have something to use it with.
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Old 06-23-2005, 10:32 PM   #12
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Quote:
Originally Posted by college_cook
I made a pesto last night and in addition to the basic basil, evoo, pine nuts, salt/pepper I added a few cloves of garlic... because I'm a garlic fiend, lol. I think it came out well though. I froze it until I have something to use it with.
Did you add parmesan cheese? Garlic and parm are both standard ingredients for basil pesto.
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Old 06-24-2005, 03:36 AM   #13
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yep.. plenty of parm added
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Old 06-24-2005, 04:43 AM   #14
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Originally Posted by subfuscpersona
My question is: why does pesto always include nuts of some kind?
Why does chicken stock always include chicken? Why does tomato sauce always include tomatoes? It's the recipe! Without it - it wouldn't be what it is.

I think it's really more of a flavor than a texture thing. You can pound walnuts and pine nuts in a mortar and wind up with an oily mass ... but the flavor will be totally different. I have no love for pine nuts on their own ... but they make a distinct difference (that I like) in the flavor of pesto made with and without them.
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Old 06-24-2005, 10:01 AM   #15
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Michael:

Try a batch of pesto with pistachios. I got the idea from AB and it's pretty good.
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Old 06-24-2005, 10:04 AM   #16
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the reason for nuts in pesto: the same reason we have some on this site. without them, it would be bland....
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Old 07-07-2005, 02:15 PM   #17
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Originally Posted by mudbug
What's the base ingredient for it to be considered pesto? I had always thought pesto meant ONLY basil, pine nuts, and olive oil.
The word "pesto" itself comes from more of a technique than an actual recipe, but the pesto that most people are familiar with uses basil as the base herb. There's a ton of basic recipes, but from what I've seen, it's something akin to this :

1 c. loosely packed Basil
2-3 cloves Fresh Garlic
1/4-1/2 c. Pinenuts
1/4-1/2 c. Fresh Parmesan Cheese
1/2-3/4 c. Extra Virgin Olive Oil
Salt to taste

Some basic recipes call for Italian Parsley and/or Mint to be included as well. I like the addition of the parsley in my own pestos.
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Old 07-10-2005, 03:50 AM   #18
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pesto question

It varies from what I've learned.
I did come across something I thought was pesto, but actually I turned out liking it a lot more.

I actually have leaned more towards garlic sauces lately, but I definitely like the pine nut texture in many things, including a fine rice.

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Old 07-10-2005, 04:31 AM   #19
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if you left the nuts out wouldn't it be like a pistou instead......which is french not italian but thats beside the point.
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Old 11-10-2010, 05:35 AM   #20
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peanuts alternate of pine nuts

Q: peanuts can be used making pesto, alternate of pine nuts or walnuts?
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