Still pondering pesto

[shoyski]

I need someone to hold my hand here, please, and give me some specific instruction on pesto making.

Vanessa was kind enough to tell me which ingredients to use but I'm very unclear on quantities.

Although I'm aware everyone has their own preferences and tastes, I was hoping for some kind of guideline on how much basil versus garlic, etc. Thanks

[lindrusso]

On the "What does your mom make best?" thread I mentioned that I LOVE my moms pesto. She got this recipe from a friend. The recipe calls for a lot of oil - I just ignore that and add oil until you get the consistency you're looking for (whether you want it thicker for a spread or thinner for a sauce). Hers always tastes better than mine and I wonder if it's because she always uses pecans and I use pine nuts (the more traditional versions of pesto use pine nuts, I think).

Anyway, I hope this helps a bit!

Pesto

2 cups fresh basil leaves
4 large cloves garlic
1 cup nuts (such as pecans, pine nuts, walnuts)
1 cup olive oil (or less!!!!)
1 cup grated Parmesan cheese
salt and pepper

Combine basil, nuts and garlic in a food processor. Add olive oil in a steady stream (to desired consistency). Add Parmesan, salt and pepper; combine.

BTW - after answering this quote I got motivated to make use of the basil that is finally taking off in my garden. I had enough basil (with large plants still left) to make 3 batches! I think I'll have plenty of pesto at the end of the season to last me until next growing season!

On the subject of pesto, one of my favorite ways to use it is to spread it on pizza crust and top with artichokes, feta cheese (shiitakes or regular mushrooms are also tasty with this)and a bit of mozzarella and Parmesan cheese (not too much or the pizza is too heavy).

Another yummy way to use pesto is to mix it with ricotta cheese and use it to filling for ravioli, lasagna, or manicotti.

Anyone else have a favorite way to use pesto?

[This message has been edited by lindrusso (edited 07-15-2000).]

[Susan]

Okay, I confess...I've never had pesto in my life! I feel I am really missing out on a good thing too. Thank you for posting the recipe above. Is there a commercial brand of pesto that anyone could recommend or is there such a thing?

~~Susan~~

[Gail]

Originally posted by Susan:
... Is there a commercial brand of pesto that anyone could recommend or is there such a thing?

~~Susan~~


There is, but you don't want to go there...


[This message has been edited by Gail (edited 07-15-2000).]

[shoyski]

Lindrusso, that's exactly what I needed. Thanks for your help. I only have a small plant at this time and used the leaves last night to make a big batch of bruchetta topping.
I'll try the pesto on the next round of leaves.

[Vanessa]

pesto time!
2 cups basil leaves (washed and dried)
4 cloves garlic minced
1/3 c extra virgin oil (always use extra virgin in pestos)
1/2 tsp salt
1/2 tsp pepper
Add some pine nuts (this you will add at the end)You can also toast your pine nuts to enhance flavor
Process basil & gharlic then add the oil through the chute feature of your food processor, salt, pepper then pine nuts (amount @ 1/4 c) Process.
I place it in small bags and freeze. When ready to serve (yu can thaw out amount needed) sprinkle with freshly grated Parmessan cheese.
Enjoy
PS You can make cilantro pesto, black bean red bean, sundried tomato, garlic......

[lindrusso]

Originally posted by Gail:

There is, but you don't want to go there...


[This message has been edited by Gail (edited 07-15-2000).]


I agree - commercially made pestos can be "okay" in a pinch, but they just don't come close to homemade. They also tend to be MUCH oilier than is necessary.

[lorilei]

Just my two cents on cutting the fat in pesto...

I don't think you'd want to omit the olive oil entirely from pesto (the flavor is definitely a big part of it, and the oil keeps the pesto "fluid" when mixed with pasta). However, if you've added all the oil you can bear and you still don't have a smooth, creamy consistency, you can add a bit of water or (even better) chicken stock to the pesto. The stock adds flavor without all the fat and will give great results.

(I usually add no more than 3-4 Tbl of olive oil to my pesto)

[This message has been edited by lorilei (edited 07-17-2000).]

[CATHIEA]

I with the less oil school of pesto making. I start out by putting a couple of tablespoons of broth in processor with the basil leaves, garlic and parmesan then I drizzle oil down the chute while I grind so I can judge "creaminess." I have used walnuts instead of pinenuts for some batches. It is a "smoother" flavor (less resinous) than pine nuts. I freeze my pesto in tablespoons on a cookie sheet, then bag. Pesto cubes are great in minestrone, omlettes, stewed tomatoes or sauted with zucchini, as a sandwhich spread with no-fat mayo, in dips, topping grilled Italian bread. As a marinade for chicken and fish. I always plant at least 3 basil plants in the summer so I can have plenty for fresh dishes and enough to make pesto for the loooooooooooooooooong, coooooooooooooold Wisconsin winters.
CathieA

[bookworm]

I like to use 1/2 basil leaves and 1/2 spinach leaves. This combo mellows out the strong basil taste. Arugula (sp?) leaves work great also for a more peppery taste.

As for packaged pesto, I've never tried the Dijorno (sp?) prepared pesto because of the high fat content but there is a packaged brand that is a dry mix and you just add oil. I think its made by Knorr?

[BethH]

Do you guys add the pinenuts to your pesto before you freeze it or after? Also, how long does it keep and how exactly do you use it then...drop it frozen into hot pasta, thaw it in the microwave, fridge overnight? I'm confused http://www.cookinglight.com/bbs/confused.gif --please, help me freeze my first pesto!

[Vanessa]

Beth
Hi. Yes you add the pine nuts before freezing DO NOT add cheese until you are actually going to use it. SinceI freeze mine in small bags. I cut or pull apart a chunk then thaw it or nook it in the microwave, add the parmessan then use it as a bread spread or add it to hot pasta.

[This message has been edited by Vanessa (edited 07-26-2000).]

[MaryB]

This should also go under the cooking vices category. I always add the cheese to my pesto and then freeze and I really haven't noticed any difference. Does anyone know why you aren't supposed to add the cheese?

I freeze pesto in ice cube trays and then put the cubes of pesto in a freezer bag. Then I can take out as much as I need. I defrost the cubes by nuking them and then to serve on pasta I dilute the pesto with some of the pasta water until it is more like a sauce instead of a spread.

[BarbaraL]

I make the pesto recipe from the cookbook written by Oprah's chef Rosie . . . called "In the Kitchen with Rosie" or something. It uses lemon juice rather than alot of oil; doesn't taste like regular pesto, but I really like it! I'll pull out the recipe tonight and post tomorrow (at work now).

[JennyLiz]

Ah, you've all inspired me to add more basil plants to my garden. I doooo love pesto! http://www.cookinglight.com/bbs/smile.gif

Great idea about sub'ing ckn broth for the oil.

Beth H- I'm with you, I always freeze my pesto, with cheese, in ice cube trays, then transfer to ziplock bags.

Vanessa, why do you not freeze the cheese?

Also, when defrosting beware of over-microwaving the "pesto" cubes or blobs. Stir frequently!
Speaking from experience - JennyLiz

[BarbaraL]

Here's the pesto recipe I talked about (ie, posted) yesterday. It's different from regular pesto, but I like it better. I've also included a recipe for a parsley-based sauce to put on pasta (off a Ronzoni box) that my family really likes.

Pesto

1 1/2 cups fresh basil leaves
2-5 garlic cloves, peeled*
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly squeezed lemon juice

Put the basil, garlic, pine nuts and Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.

Makes 3/4 cup pesto.
Fat per 1/2 tablespoon = 1.1 grams
Calories per 1/2 tablespoon = 14

*Amount of garlic is a matter of personal taste; also, some garlic is more pungent. Start with perhaps 2 medium cloves, taste, and add more, if desired.

Pasta with Parsley Sauce

1/2 cup chopped parsley
2 tablespoons oil
1/4 cup water
1 1/2 teaspoons onion powder
1 tablespoon Dijon-style mustard
1 1/2 teaspoons lemon juice
Dash of salt and pepper
8 oz package spinach egg noodles

Combine all ingredients except pasta in food processor or blender. Process until well blended. Cook pasta as directed; drain. Add sauce and toss to coat. Garnish with lemon if desired. Yield: 4 servings (270 calories; 8 g fat).

[Vanessa]

Jenny You asked why I don't add cheese to pesto that will be frozen? I read someplace that by adding the cheese when usingyou get a taste of fresh grated cheese. When thawing pesto that had cheese in it my husband does not like the taste so I always add the cheese when using.

[JennyLiz]

Thanks Vanessa, makes sense!

[PamG]

Fresh pesto is one of my favorites! I too recently made several batches and froze some in hopes of a few Indian summer days this fall. A quick tip I learned from my Italian sister in law on freezing fresh pesto: don't add the Parmesean or any salt before freezing - it turns the pesto brown. You can also freeze it in ice cube trays for easy access to appropriate serving amounts, or in small plastic freezer bags.