bob_G

Pesto, who makes their own?

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19 posts in this topic

We've been making it for a few years. This year were had a super crop of basil, and made three different kinds.

One was the traditional method using pine nuts.  The second we substituted pistachios in place of pine nuts. The third using cashews.

All were great, but I thought the pistachio was over the top.

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We do it all the time Bob.  You are spot-on, nothing is better than home made. 

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Love it. We make loads of home made all summer. Talk about the body letting you know what it wants to stay healthy. Never too much garlic!

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We make pesto with pine nuts or walnuts .. i have to try  pistachio …all homemade pesto are usually awesome … never had a bad one … lol lol lol 

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18 hours ago, bob_G said:

We've been making it for a few years. This year were had a super crop of basil, and made three different kinds.

One was the traditional method using pine nuts.  The second we substituted pistachios in place of pine nuts. The third using cashews.

All were great, but I thought the pistachio was over the top.

Did ya freeze some for later in the year ?

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Garlic, extra virgin olive oil, pine nuts, Locatella Pecorino Romano, and basil. 

 

No cheaping out for other nuts and only good cheese and olive oil.  Freezes for years

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3 hours ago, StriperReleaser said:

Did ya freeze some for later in the year ?

Yes sir. Definitely have enough to take us into next spring.

2 hours ago, Roccus7 said:

Garlic, extra virgin olive oil, pine nuts, Locatella Pecorino Romano, and basil. 

 

No cheaping out for other nuts and only good cheese and olive oil.  Freezes for years

Dont get locked into pine nuts only. They're great, but pistachios give it an entirely different flavor profile.

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19 mins ago, bob_G said:

Yes sir. Definitely have enough to take us into next spring.

Dont get locked into pine nuts only. They're great, but pistachios give it an entirely different flavor profile.

I’m a traditionalist, that’s how Nana made it. 
 

BTW - Freezing in an ice cube tray before Zip Locking a bunch of “Pesto Cubes” allows for easy “Select A Size” for defrosting. 

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23 hours ago, bob_G said:

All were great, but I thought the pistachio was over the top.

I always use pistachio's. 

 

Another twist, use roasted garlic.  Yum

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26 mins ago, Kings over Queens said:

I always use pistachio's. 

 

Another twist, use roasted garlic.  Yum

We roast the garlic too. In a small pan, we roast it unpeeled,  in the skin. I believe the Italian term for that is "en chemise", or in the shirt.

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Never really liked it until my ole lady made it with pistachios.  Much better then pine nuts imo. 

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33 mins ago, JimW said:

If you gather ramps in the spring they make a tasty pesto. 

I never got into ramps.  Actually, I didn't know what they were until a few years ago.   I guess they'll be on my bucket list for 2023.

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44 mins ago, bob_G said:

We roast the garlic too. In a small pan, we roast it unpeeled,  in the skin. I believe the Italian term for that is "en chemise", or in the shirt.


“En chemise” is French, not Italian.    ;)

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