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How did I live without homemade pesto?
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Anonymous
| Seriously - this is so delicious! I need to back away from the pesto... |
Anonymous
| Oh that sound great! Can you share the recipe? |
Anonymous
| Can you post the recipe? Thanks! |
Anonymous
| Agree, pesto is addictive. i was eating a version of pesto on toast for a while. Must go to the store for basil and garlic tomorrow, breath be damned. |
Anonymous
|
Well I make a version without cheese to accomodate dietary restrictions in my home. It is still delicious. The recipe:
-1 large bunch fresh basil (seriously find the freshest you can) -1/3 cup toasted pine nuts -2 tbsp olive oil -2 tbsp vegetable broth -1 tsp balsamic vinegar -2 cloves garlic -Salt to taste Mix in a food processor and voila, tasty pesto. To make a nondairy version you would just add about 1/4 cup Parmesan cheese. |
Anonymous
| I made homemade pasta today with fresh pesto - delicious. Also totally delicious just slathered on a slice of sourdough bread. Warning - it is totally addictive. |
Anonymous
| You didn't live without homemade pesto, you merely existed. |
Anonymous
| Where is the best place to get fresh basil (other than a garden)? Thanks! |
Anonymous
Korean Korner has beautiful basil if you get there in the morning, before it's picked over. (Other produce is great, too. So is their fish counter.) |
Anonymous
| Whole Foods sells bunches of basil with the roots still attached - they almost look like a bouquet of flowers, but it is basil. I find that basil to be very very fresh. You want to look for leaves that are vibrant and big - no wilted leaves or brown spots. |
Anonymous
| NP, would love some recipes suggestions for pesto. Other than using on pasta or pizza, I don't know what to do with it. |
Anonymous
I don't have a recipe but recommend that it's also delicious on a baked potato (or mixed with a little yogurt and put on the potato). |
Anonymous
| Just a hint: you can substitute some, up to half of basil with fresh spinach. It tastes just as good and spinach tends to keep bright green color. You can also use some other fresh herbs, like parsley and even little bit of cilantro and dill together with basil. Fresh basil has very strong flavor and other herbs add subtle flavors. Another thing you can do is, use walnuts in place or in addition to pine nuts. I find pesto to be very forgiving to this kind of experimenting, and I love to experiment. |
Anonymous
| Also? You can freeze pesto. I make it in summer when basil is in season then freeze it in ice cube trays to eat in the winter. |
Anonymous
| Can I make pesto without pine nuts or other tree nuts? DH is allergic to tree nuts, so we never get to have pesto in the house. Any substitutes I could try? |