U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 02-11-2018, 09:35 AM
 
Location: Concord NC
1,682 posts, read 917,675 times
Reputation: 4601

Advertisements

We make pesto once in a while. When I saw Dandelion greens at the store, I made some using those instead of Basil. I like most kinds of greens, so I thought I'd try it. It turned out very well (in my opinion). I think we put it on oricchietti.
Reply With Quote Quick reply to this message

 
Old 02-11-2018, 02:13 PM
 
Location: IN
20,168 posts, read 34,473,831 times
Reputation: 12507
Quote:
Originally Posted by GraniteStater View Post
My local pizza place in Sun Prairie has Fresh Basil Pesto and Chicken Pesto on the menu. If I lived closer it would be a significant addiction as the overall pizzas are as good as anything I've had out east. The crazy thing is I can taste the flavors of the pizza hours after I've finished a slice!
Thinking about this makes me want to eat there again, although I don't live nearby now.
I've never had a better gluten free fresh basil pesto pizza anywhere in the US!
Reply With Quote Quick reply to this message
 
Old 02-11-2018, 03:04 PM
Status: "Trapped but not by Minnesota" (set 6 days ago)
 
Location: Somwhere
3,121 posts, read 1,216,189 times
Reputation: 8020
I love fresh pesto made with basil, toasted pine nuts, garlic, parmesan. Ummmm.
My recipe: Put a couple cloves of garlic in the blender, then fill the pitcher with basil leaves. Dump in about a half-cup of pine nuts and half-cup of grated parmesan. Start blending, then pour olive oil in slowly until you have a nice consistency.

I have substituted different nuts and seeds (sunflower, macadamia) and herbs (part parsley if I don't have enough basil. NO CILANTRO!!!). yum.

I never heard of mushrooms in pesto.

A good mushroom condiment is duxelles; chop or grind mushrooms, onion, garlic, then saute. Lovely on baguette, noodles, or by the spoonful.
Reply With Quote Quick reply to this message
 
Old 02-12-2018, 06:28 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,222 posts, read 25,409,215 times
Reputation: 25112
It's interesting that something with so few ingredients -- and all such pure ingredients -- can go so terribly wrong in mass production. The first time I had pesto I thought "this is fantastic!" So when I saw it in jars in the store, I bought some. Awful. I tried another. Worse. I tried another. Well, I'm not stupid; I'm not trying again. I'm sure that there are some mass-produced ones that are good (or at least decent) but I'm not about to try a fourth, fifth, and sixth time.
Reply With Quote Quick reply to this message
 
Old 02-21-2018, 10:34 AM
 
150 posts, read 57,145 times
Reputation: 82
Quote:
Originally Posted by kelsie View Post
CCM: pesto sauce is any herb that is green, basil, parsley, mint. Our favorite is fresh basil pesto.
Combine 2 cups of fresh basil, 1/3 c extra virgin oo, fresh garlic to your taste in a food processor. Toast 3/4 c pine nuts 2-3 mins., watch carefully because they burn easily. Add to food processor with 1/2 c grated Peccorino Romano cheese. Add more oil if too thick.
*NOTE--Pesto can be frozen without adding the cheese.
It is really delicious over spaghetti, orzo, and super easy to make.
Here is a secret. 2 cups fresh basil, 1/2 cup parsley, 2/3 cups "Colavita" extra virgin olive oil, 7 almond nuts, 3 garlic cloves, 1/2 cup parmesan romano cheese, 2 table spoons salt. Blend. Add more oil if to thick. Jar it to let marinate. *Not a secret anymore*. I just use it for spaghetti served with sliced tomatoes on top.

Last edited by M250; 02-21-2018 at 11:23 AM.. Reason: Forgotten Ingrediant.
Reply With Quote Quick reply to this message
 
Old 02-21-2018, 11:38 AM
 
33,134 posts, read 39,067,107 times
Reputation: 28484
Quote:
Originally Posted by findinghope View Post
all you need is a bunch of basil, a clove of garlic, some pine nuts and olive oil. put them into a food processor and add to anything you like---best on pasta or chicken, or a sandwhich
dont forget the parmesan
Reply With Quote Quick reply to this message
 
Old 02-21-2018, 06:48 PM
 
Location: Floribama
13,483 posts, read 29,425,055 times
Reputation: 11884
Quote:
Originally Posted by DawnMTL View Post
It's interesting that something with so few ingredients -- and all such pure ingredients -- can go so terribly wrong in mass production. The first time I had pesto I thought "this is fantastic!" So when I saw it in jars in the store, I bought some. Awful. I tried another. Worse. I tried another. Well, I'm not stupid; I'm not trying again. I'm sure that there are some mass-produced ones that are good (or at least decent) but I'm not about to try a fourth, fifth, and sixth time.
I have noticed most jarred pesto is made with soybean oil rather than olive oil. I found one brand once that was made with OO, it was expensive but I bought it anyways. I got it home and forgot it was in the bag, and when I plopped the bag down on the counter the jar shattered.
Reply With Quote Quick reply to this message
 
Old 02-21-2018, 08:26 PM
 
Location: Richardson, TX
10,117 posts, read 16,713,055 times
Reputation: 24585
Quote:
Originally Posted by southernnaturelover View Post
I have noticed most jarred pesto is made with soybean oil rather than olive oil. I found one brand once that was made with OO, it was expensive but I bought it anyways. I got it home and forgot it was in the bag, and when I plopped the bag down on the counter the jar shattered.
That's a tragic story! I hate gourmet food going to waste.

IMHO, the most important flavor in pesto (aside from fresh garlic ) comes from the quality and freshness of the herbs, not the type of oil used or even the nuts. (And I do think those things matter, I generally make fresh pesto from EVOO and toasted walnuts, from personal preference.)

Any store-bought, shelf-stable pesto is going to have sacrificed the quality of the most important ingredient by nature. Even if it started out fresh, the stabilizers/preservatives have stopped the best flavors.

Any basil lover who has a food processor or a good blender should try the homemade version, it's pretty easy.
Reply With Quote Quick reply to this message
 
Old 02-22-2018, 03:04 AM
 
Location: North Oakland
8,833 posts, read 8,167,425 times
Reputation: 13332
Quote:
Originally Posted by Debsi View Post
Any basil lover who has a food processor or a good blender should try the homemade version, it's pretty easy.
Pesto is one of my Foods from the Gods. I always make my own. Most times, I just use basil, EVOO (an acronym I had in my vocabulary decades before I ever noticed Rachael Ray, BTW, and which I pronounce as a two-syllable word, EE-voo), and Parmigiano-Reggiano, and enough salt. If I have garlic or walnuts, I'll put them in, but I don't need them to make a pesto I like. I never use pine nuts. I think my mouth has become allergic to them. I mostly make pesto when I have good tomatoes and can make a Caprese salad. It's also one of my favorite ways to sauce homemade tortelloni, ravioli, or agnolotti.
Reply With Quote Quick reply to this message
 
Old 02-22-2018, 06:54 AM
 
11,693 posts, read 16,437,401 times
Reputation: 16330
I run just basil and olive oil in the blender, freeze it in snack size zip bags flattened out, several of those to a freezer bag. It allows me to break off a piece if I just need it in soup or dip and I can play around with individual pesto options when I have no fresh basil. Takes up little freezer space.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top