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Old 08-11-2011, 09:22 AM
 
Location: Oxford, England
13,036 posts, read 22,692,564 times
Reputation: 20005

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I have a lot of fresh Basil in a pot at the moment and was thinking of making Pesto but every time I try , it never ends up quite right. I have followed so many different recipes now ( to the letter which is unlike me !) and it always ends up either too oily or too dry.

So if anyone has the "perfect", Mooseketeer-Proof Pesto recipe I would be immensely grateful. I have to use that Basil up , it is starting to grow out of control and soon you will have to use a machete to free me from the great Basil Jungle of 2011....

So good people of C-D , please come to the rescue of this helpless friend and HELP me !
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Old 08-11-2011, 09:32 AM
 
2,065 posts, read 4,371,605 times
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Hmmm...let's see...

Since you have so much basil, let me help you get rid of it.
Posting any pesto recipe will be contingent on you Fedexing some basil to me, do we have a deal?

Ok, ok, here goes the pesto genovese - the original, real thing when it comes to pesto.
PESTO GENOVESE: LA RICETTA UFFICIALE DEL PESTO, IL CONSORZIO DEL PESTO GENOVESE E ... CURIOSITA' STORICHE

Just remember to dry the basil leaves very well since one of the most common mistakes when making pesto is using wet basil, it ruins the recipe entirely.
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Old 08-11-2011, 09:50 AM
 
Location: Richardson, TX
11,711 posts, read 18,594,642 times
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I like 3 parts basil, 1 part italian (flat-leaf) parsley.

I use walnuts not pine nuts, and I toast them first. I add olive oil while the blender/food processer is running until I have the texture I like. I use less oil than a lot of recipes call for, as I like to store it in tupperware and add a little more oil plus starchy pasta water when I'm tossing it to make the sauce how I like.

Sorry this is probably not much help!
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Old 08-11-2011, 10:04 AM
 
Location: Oxford, England
13,036 posts, read 22,692,564 times
Reputation: 20005
Quote:
Originally Posted by Miaiam View Post
Hmmm...let's see...

Since you have so much basil, let me help you get rid of it.
Posting any pesto recipe will be contingent on you Fedexing some basil to me, do we have a deal?

Ok, ok, here goes the pesto genovese - the original, real thing when it comes to pesto.
PESTO GENOVESE: LA RICETTA UFFICIALE DEL PESTO, IL CONSORZIO DEL PESTO GENOVESE E ... CURIOSITA' STORICHE

Just remember to dry the basil leaves very well since one of the most common mistakes when making pesto is using wet basil, it ruins the recipe entirely.

Brilliant ! Exactly what I needed.


I always wash the basil before using it and dry it but maybe not quite well enough. Maybe I should let it dry for a little while on top of patting it dry as well.... I shall try this recipe and get back to you. I also usually only use Parmesan so I need to get some Pecorino.

Pesto is one of my favourite things in the whole wide world and I feel it ought to be simple enough for me to master but every single time it ends up "meh" and underwhelming.
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Old 08-11-2011, 10:05 AM
 
Location: Oxford, England
13,036 posts, read 22,692,564 times
Reputation: 20005
Quote:
Originally Posted by Debsi View Post
I like 3 parts basil, 1 part italian (flat-leaf) parsley.

I use walnuts not pine nuts, and I toast them first. I add olive oil while the blender/food processer is running until I have the texture I like. I use less oil than a lot of recipes call for, as I like to store it in tupperware and add a little more oil plus starchy pasta water when I'm tossing it to make the sauce how I like.

Sorry this is probably not much help!
That sounds lovely also actually. Thank you.


I adore flat leaf parsley. I have had almond "Pesto" before and it was lovely so I think adding Walnuts sounds wonderful as it is my favourite nut. I shall try this as well as Miaiam's recipe.
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