Pesto Time

[Anonymous]

Well ...As if there wasnt enough going on in my pantry and canning world.To make things even more difficult is the making and freezing of fresh made pesto.So now this weekend when I return from fishing Pesto time.
You will need 2-5 lbs fresh basil,1-3 lbs of fresh parsley,lots of freshly peeled garlic,(stronger the better )1 bag of pine nuts,(Like a Costco size bag) Olive oil,fresh grated parmessan cheese,salt,pepper.
I start by washing all the fresh greens up and let them sit in collanders draining.I fix my Cuisinart with metal blades then add basil and parsley,While this is churning down I add olive oil,pine nuts,and the rest of the ingredients.Garlic? about 1 full bulb peeled each batch.The ammounts will depend on what your preferences are.Each batch i put in a large bowl then mix well at the end.This will make it more uniformed in flavor.I then put in freezer containers and freeze.It'll last a year ifin you dont eat it all before.
Pesto is great smeared on chickens fish,and all meats.The olive oil is great with the drier fish also.Pesto is great in pasta salads and with veggies also.
I try to get a pastey cosistency in my finnished product.I dont like it too juicy and runny.

[VHMLLC]

do you have to use the pine nuts? can you use tahini instead ? dont like pine nuts.





:viking:

[Rollin with Rolland]

Great recipe rac....i know i'll give it a try.

thanks

[Toni]

I have made basil pesto also. It was recommended not to put in the cheese if it is going to be frozen. Have you noticed any difference between the fresh or frozen?
I use walnuts because they are cheaper than pine nuts. I just bought the rest of the items to make it today but I bought hazelnuts because they were out of bulk walnuts.
I grow my own basil. Do you too?

[Anonymous]

Yes I grow my own but I put up alot.I do probably over a dozen pints so i do buy some from a produce wholesaler.Its about 4.00 a pound which is good for good fresh Yakama Valley basil.Tahini would be too different Its not the flavor combo I would want.I use pine nuts just because its an old recipe I've used for years.Family traditions.HeheheI make some with cheese most with out.As we get older the foods we used to love now give me pains.The most unfortunate thing besides Diabetes for me is that Lactose Intolerance.Oh well.Plus my parents keep very kosher and dont like my Piccorini Parmesan in the pesto.
When I thaw out the pesto I usually re- garlic/and re-cheese it then.Its funny you mention Basil pesto.Most people only associate Pesto w/ Basil.There are many forms of pestos using other herbs.Pesto is mainly an herbal paste.I ve used Purple basil but after processing it turned a funky blackish color that I did not like.I 've used Rosemary but that was a combination of too many flavors .To me the Basil Pesto works best for how I eat it.
I take my boneless skinless chicken breast or thighs in a baking dish.I add some fingerling or Yukon Gold potatoes and a sliced onion with carrots or shrooms .I them smear it all with pesto,a lil white wine in the baking dish bake 1 hour at 350 and Voila..."Polo Racfish"hehehe

[VHMLLC]

thanks for the nut tip toni i will try that next time. and pollo racfish is on the menu for next week.




:viking:

[Toni]

racfish that chicken sounds very good. I first tried basil pesto on a frozen pizza from Costco. I thought that it would be great with more sauce. I was growing my own basil so I looked up recipes and the rest is history. I like it just as leaves too. I love basil in cream (milk) based soups or chowders, potato dishes, in eggs, on noodles. Even with the lettuce on a sandwich.
After reading this I will broaden how I use it.
I have a recipe for spinach pesto that I haven't tried. I have had sun dried pesto and it is good, too.

[Toni]

The pesto with hazelnut is ok but walnuts are better.

[Anonymous]

Here I am 3 weeks later and finally made pesto.I put up 5 pints and 4 half pints.Mine was 2 parts basil to 1 part parsley.Added garlic salt and pepper with pine nuts.No cheese this time.Also added olive oil to my concoction.Then I put it in Glad Containers and froze it.Just 1 more project done for the summer.
I purchased my Basil from Carpinitos in Kent.Man they have great produce they grow on their farms.They are on Central Ave in Kent right across from the HOJO hotel.