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PlutoSurvivor | Anybody want to share their favorite pesto recipes? Had to improvise today. My cupboard is low on everything or used up. I picked fresh basil from the garden only to find out I'm just about out of olive oil and there were no pignoli in the fridge. So... I created a pesto with raw hemp seeds and pecan meal instead of pignoli nut, and organic canola oil because my olive oil is almost out. I only used 1 clove garlic and a parmesan substitute. To my surprise it turned out tasty and gave me lots of energy throughout the day. I'm out of pasta, too. Ha. I don't usually over stock in the summertime because of the heat. So, I cooked a serving of imported Italian cous cous and stirred the basil pesto into it which warmed up as it sat. And, just for fun stirred in a bit of Marmite. Well, it tasted great and it was very nutritious. I guess I really like improvising in the kitchen. |
Ami Anne | WOW so cool! Thanks PS. You have great ideas ------------------ Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course. http://www.mychristianpsychic.com/
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Yin | Sounds great! I improvise a lot, too. Sometimes not so successfully. |
Ami Anne | Ok I have a lot of basil but try not to use cheese but I have some raw Monteray jack. What would you say? I have olive oils and sunflower seeds and cashews. What do you think and how much of what |
Padre35 | I'll use peanuts or cashews instead of pine nutsHaving a bumper crop so far this year, so I'll make pesto and basil infused oil. Last yr the Basil oil tasted like peaches this yr suspect it will taste more minty |
PlutoSurvivor | quote: Originally posted by Ami Anne: Ok I have a lot of basil but try not to use cheese but I have some raw Monteray jack. What would you say? I have olive oils and sunflower seeds and cashews. What do you think and how much of what
I would say try the items together plain to see if they blend together well on your palate, then put them into the mix. Not sure about quantities. Good tight handful of basil, few seconds pouring olive oil, just add as you go until the texture and flavor is right. You can add some water to thin it but you will lose flavor. You don't want to make too much at once. The idea is to eat it fresh and make a new batch every few days. You don't want it to sit. That's a good excuse for eating more at each serving, ha! |
PlutoSurvivor | quote: Originally posted by Padre35:
I'll use peanuts or cashews instead of pine nutsHaving a bumper crop so far this year, so I'll make pesto and basil infused oil. Last yr the Basil oil tasted like peaches this yr suspect it will taste more minty
You can freeze pesto in small jars, but it will lose flavor the longer it is frozen. You can freeze the basil leaves in ice cube trays, too, by making sure they are totally covered in water. I like your idea of basil infused oils. I think you can just store the leaves in the olive oil and keep it in the fridge like you would do to preserve garlic ?? |
Padre35 | quote: Originally posted by PlutoSurvivor: You can freeze pesto in small jars, but it will lose flavor the longer it is frozen. You can freeze the basil leaves in ice cube trays, too, by making sure they are totally covered in water.I like your idea of basil infused oils. I think you can just store the leaves in the olive oil and keep it in the fridge like you would do to preserve garlic ??
I froze my oil over the winter and tasted fine in the spring, still quite fresh |
tbelle | mmm I love pesto! I usually do pistachio,basil,olive oil, garlic and pureed artichoke. |
Randall | Never tried it. |
T | Been meaning to make some fresh Pesto for a long time now with leaves from my Basil plant. Will share recipe when I do. |