pesto - Tilted Forum Project Discussion Community

squeeeb · 09-25-2007, 08:25 AM

been makin lots of pest lately, some lady at work asked me for the recipe, i didn't realize people didn't know how to make it or what to do with it, so i figured i'd post so,me pesto stuff for anyone interested. please add your own recipes or uses, i'd like to hear (read) them...

basic pesto
basil
garlic
pine nuts
olive oil
parmigiano cheese
salt (little bit. the parmigian is salty)

grind up the basil, garlic, salt and nuts, add oil and cheese. you got pesto.

you can make interesting variations with it, for example

different basils. thai basil makes a nice pesto.
instead of pine nuts, which can be expensive, i like to use walnuts or even pecans
you can use romano cheese, try it with some feta, or use a combination
sometimes i add some tarragon, or dill, or lemon zest and some lemon juice

uses
pasta, of course. make pesto, put in huge bowl. boil pasta, spoon a spoonful of pasta water into pesto, drain pasta and add to pesto in bowl and stir

pizza - instead of tomato sauce

coating chicken for baking

Quote:

Originally Posted by squeeeb

been makin lots of pest lately, some lady at work asked me for the recipe, i didn't realize people didn't know how to make it or what to do with it, so i figured i'd post so,me pesto stuff for anyone interested. please add your own recipes or uses, i'd like to hear (read) them...

basic pesto
basil
garlic
pine nuts
olive oil
parmigiano cheese
salt (little bit. the parmigian is salty)

grind up the basil, garlic, salt and nuts, add oil and cheese to make a paste. you got pesto.

you can make interesting variations with it, for example

different basils. thai basil makes a nice pesto.
instead of pine nuts, which can be expensive, i like to use walnuts or even pecans
you can use romano cheese, try it with some feta, or use a combination
sometimes i add some tarragon, or dill, or lemon zest and some lemon juice

uses
pasta, of course. make pesto, put in huge bowl. boil pasta, spoon a spoonful of pasta water into pesto, drain pasta and add to pesto in bowl and stir

pizza - instead of tomato sauce

coating chicken for baking

Midnight · 09-25-2007, 09:24 AM

mine is essentially the same, but I use a little less oil than most people, and have a tighter pesto, and also will put in an entire oven roasted head of garlic instead of raw. (roasted till moderately carmelized and the consistancy of room temperaure butter)

snowy · 09-25-2007, 02:19 PM

Plus, pesto is freezer-friendly. Freeze pesto in ice cube trays and then store the cubes in freezer bags. Add to soups, use for pasta, or defrost for pizza sauce any time.

robodog · 09-25-2007, 02:43 PM

I use pistachios instead of pine nuts, gives a lot of the same flavor and if you use good fresh ones they're green so they add to the greenness of the pesto =)

I think it's worth the extra cost to get the real Parmigiano Reggiano, it has a lot more flavor then the imitators.

Oh and be VERY careful if you are heating it, both the basil and the Parmigiano are very easy to burn.

edmos1 · 09-26-2007, 03:00 PM

You can also add about 2:1 to alfredo, and make a creamy pesto

spindles · 09-26-2007, 05:37 PM

get some button mushrooms, remove the stalk, put a bit of pesto inside the upturned mushroom, top with grated cheese (I'd use a mature tasty) and grill.

Yummy finger food

I always like to buy Parmesan cheese in a block and grate it just before use. It retains it's flavour much better that way. If grated, you can store it in the freezer before use - it will keep significantly longer and still can be used straight from the freezer. It just needs to be stored in an air tight container.

Mith · 10-07-2007, 10:13 AM

I made some pesto last night. My friend and his wife had never had it before. They both had tastegasms, it was hilarious.

First time I'd ever used a mortar and pestle to make it but it turned out better than I thought it would.

snowy · 10-07-2007, 10:21 AM

Quote:

Originally Posted by spindles

get some button mushrooms, remove the stalk, put a bit of pesto inside the upturned mushroom, top with grated cheese (I'd use a mature tasty) and grill.

Yummy finger food

I always like to buy Parmesan cheese in a block and grate it just before use. It retains it's flavour much better that way. If grated, you can store it in the freezer before use - it will keep significantly longer and still can be used straight from the freezer. It just needs to be stored in an air tight container.

This is going on my Thanksgiving appetizer list. Fantastic idea! Plus, Costco sells a fantastic pesto from Ciba Naturals that I could use to make prep time faster (my requirement for T-day appetizers are ease and the ability to cook somewhere besides the oven).

Charlatan · 10-07-2007, 09:29 PM

I love me some pesto...

I have basil growing in my "backyard" and couldn't live without it.

Willravel · 06-20-2009, 05:41 PM

Don't forget sandwiches! There's not much better than spreading some pesto sauce on an onion roll and then adding some grilled chicken and pepper jack cheese.

roachboy · 06-20-2009, 05:45 PM

use garlic scapes. same idea as the basic one, but more scapes than garlic (substitute one for the other) and either cut back on or eliminate the basil. yikes. particularly good with toasted walnuts.

i toast the pine nuts lightly for regular pesto as well.

SabrinaFair · 06-21-2009, 10:22 AM

I love a pesto-mayonnaise on a roast beef sandwich. YUM!

One of my favorite summer appetizers is cherry tomatoes with pesto. Cut the top off a cherry tomato, top with a bit of pesto, and serve. Tastes like a bite of summer.

shalafi · 06-22-2009, 06:01 AM

Quote:

Originally Posted by SabrinaFair

I love a pesto-mayonnaise on a roast beef sandwich. YUM!

I haven't tried it with roast beef but at my buddies restraunt I'll sometimes have him make me a turkey sub w/ mayo and pesto.

09-25-2007, 02:19 PM	#3 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Plus, pesto is freezer-friendly. Freeze pesto in ice cube trays and then store the cubes in freezer bags. Add to soups, use for pasta, or defrost for pizza sauce any time. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

09-26-2007, 05:37 PM	#6 (permalink)
spindles Mine is an evil laugh Location: Sydney, Australia	get some button mushrooms, remove the stalk, put a bit of pesto inside the upturned mushroom, top with grated cheese (I'd use a mature tasty) and grill. Yummy finger food I always like to buy Parmesan cheese in a block and grate it just before use. It retains it's flavour much better that way. If grated, you can store it in the freezer before use - it will keep significantly longer and still can be used straight from the freezer. It just needs to be stored in an air tight container. __________________ who hid my keyboard's PANIC button?

10-07-2007, 10:13 AM	#7 (permalink)
Mith Tilted Location: Mesa, AZ	I made some pesto last night. My friend and his wife had never had it before. They both had tastegasms, it was hilarious. First time I'd ever used a mortar and pestle to make it but it turned out better than I thought it would. __________________ Mith

10-07-2007, 09:29 PM	#9 (permalink)
Charlatan Getting it. Super Moderator Location: Lion City	I love me some pesto... I have basil growing in my "backyard" and couldn't live without it. __________________ "My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke

06-20-2009, 05:45 PM	#11 (permalink)
roachboy Super Moderator Location: essex ma	use garlic scapes. same idea as the basic one, but more scapes than garlic (substitute one for the other) and either cut back on or eliminate the basil. yikes. particularly good with toasted walnuts. i toast the pine nuts lightly for regular pesto as well. __________________ a gramophone its corrugated trumpet silver handle spinning dog. such faithfulness it hear it make you sick. -kamau brathwaite

09-25-2007, 09:24 AM	#2 (permalink)
Midnight Banned Location: Chicago's western burbs	mine is essentially the same, but I use a little less oil than most people, and have a tighter pesto, and also will put in an entire oven roasted head of garlic instead of raw. (roasted till moderately carmelized and the consistancy of room temperaure butter)

09-25-2007, 02:43 PM	#4 (permalink)
robodog Crazy	I use pistachios instead of pine nuts, gives a lot of the same flavor and if you use good fresh ones they're green so they add to the greenness of the pesto =) I think it's worth the extra cost to get the real Parmigiano Reggiano, it has a lot more flavor then the imitators. Oh and be VERY careful if you are heating it, both the basil and the Parmigiano are very easy to burn.

09-26-2007, 03:00 PM	#5 (permalink)
edmos1 Daddy Location: Right next door to Hell	You can also add about 2:1 to alfredo, and make a creamy pesto

06-20-2009, 05:41 PM	#10 (permalink)
Willravel ... a sort of licensed troubleshooter.	Don't forget sandwiches! There's not much better than spreading some pesto sauce on an onion roll and then adding some grilled chicken and pepper jack cheese.

06-21-2009, 10:22 AM	#12 (permalink)
SabrinaFair Junkie Location: Louisville, KY	I love a pesto-mayonnaise on a roast beef sandwich. YUM! One of my favorite summer appetizers is cherry tomatoes with pesto. Cut the top off a cherry tomato, top with a bit of pesto, and serve. Tastes like a bite of summer. __________________ "With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be cheerful. Strive to be happy." -Desiderata