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Pesto - Food of the gods
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Beer Monster
18-02-2008
I love this stuff, i usually get the green one but just tried the red one and its just as nice
sarahcs
18-02-2008
I can't stand the stuff myself!
Elanor
18-02-2008
I love pesto, but I'd never buy it again now I know how to make it. It's so much easier, and it's a million times nicer with fresh ingredients and the amount of seasoning you choose yourself.
John_Elway
18-02-2008
Originally Posted by Elanor:
“I love pesto, but I'd never buy it again now I know how to make it. It's so much easier, and it's a million times nicer with fresh ingredients and the amount of seasoning you choose yourself.”

like everything
ff999
18-02-2008
Originally Posted by Elanor:
“I love pesto, but I'd never buy it again now I know how to make it. It's so much easier, and it's a million times nicer with fresh ingredients and the amount of seasoning you choose yourself.”

What is your recipe for Pesto? Seems a shame not to share it!
TommyGavin76
19-02-2008
I loved it until I read the nutritional information on the jar! Jesus.
Kacey
19-02-2008
Originally Posted by TommyGavin76:
“I loved it until I read the nutritional information on the jar! Jesus.”

It is a hugely high fat product - olive oil, parmesan and pine nuts with basil, garlic and salt, but when you consider that a bowl of pasta and a big dollop of home made pesto makes a meal in itself without adding any other fats, meats or cheeses it isn't so bad.

There are some who say you shouldn't mix your carbs but pasta, pesto and sliced cooked new potatoes is delicious! I also use pesto on homemade bread instead of butter with a topping of mozzarella and vine tomatoes. Also good on a baked potato instead of butter, and good with avocado.
grassmarket
19-02-2008
Also good for mashed potatoes, just mix in a spoonful instead of butter/cream.
stud u like
19-02-2008
I love fresh pesto made in the food processor. I would not buy the horrid jar variety. Nigella seems to think that the tub variety is fine. Not something I want to try though.

It is cheaper to make your own.
Daisy Bennyboots
19-02-2008
Sometimes, I just spread it on warm,buttery bread
loppytart
19-02-2008
Originally Posted by Daisy Bennyboots:
“Sometimes, I just spread it on warm,buttery bread ”

Thats how I like it best too. I can't stand the jar stuff and buy it freshly made, so if anyone does have a recipe I would love to try it out.
LaurieMarlow
19-02-2008
All very well saying make your own, but I'm not sure we get good enough quality basil in this country to make it worth while.

Sad as it is, I think pesto is one of those foods that just doesn't suit our climate at all. I remember being in the main market in Barcelona and the scent of the basil under the strong sun was just phenomenal.
grassmarket
19-02-2008
You don't have to use basil and pine nuts, you can make it with almost any green herb and any kind of nut as well . The thing is to eat it fresh as soon as you make it.
stud u like
19-02-2008
Originally Posted by LaurieMarlow:
“All very well saying make your own, but I'm not sure we get good enough quality basil in this country to make it worth while.

Sad as it is, I think pesto is one of those foods that just doesn't suit our climate at all. I remember being in the main market in Barcelona and the scent of the basil under the strong sun was just phenomenal.”

England has a varying climate. Where we live our climate is dryer than the Middle East,so we get a warm and sunny mediterranean environment.

Come to my friend's kitchen in Kent. You can smell the basil plants enjoying the warm sunshine.
LaurieMarlow
19-02-2008
Originally Posted by grassmarket:
“You don't have to use basil and pine nuts, you can make it with almost any green herb and any kind of nut as well . The thing is to eat it fresh as soon as you make it.”

Sure, parsley might be a better option in this country.
LaurieMarlow
19-02-2008
Originally Posted by stud u like:
“England has a varying climate. Where we live our climate is dryer than the Middle East,so we get a warm and sunny mediterranean environment.

Come to my friend's kitchen in Kent. You can smell the basil plants enjoying the warm sunshine.”

Yes, but this was in 35 degree heat, which you don't get here, even in Kent. And the smell of the basil was so intense it actually blew me away. It's a very vivid memory.

I'm not saying we can't try and recreate a mediterranean cuisine, we can (and I do try). I just feel that there is a limit to the quality we can achieve, because the produce is not particularly suited to our climate.
justagirl83
19-02-2008
Originally Posted by TommyGavin76:
“I loved it until I read the nutritional information on the jar! Jesus.”

I use Meridian pesto, which is vegan. I get it from the free from section in Tesco or Asda, and it might contain less calories than normal pesto.
There's nutritional information on the website http://www.meridianfoods.co.uk/index...ts&details=127
Midiboy
19-02-2008
I love pesto .

I use basil pesto with tagliatelle, chopped bacon, a clove of garlic, grated parmesan and cream topped with some chopped fresh basil.

The red pesto I use with tagliatelle, chorizo, sliced mushrooms, toasted pine nuts and parmesan shavings.
Kacey
19-02-2008
I don't have anywhere suitable to grow my own basil, I buy the large size pots of growing basil from either Tesco or Waitrose, they're a bit under £2 per pot (sometimes you can get them cheaper at the end of their shelf life) In the summer a basil plant will last for weeks and weeks if you're careful where you take the leaves from and remember to water it in the mornings only - I read somewhere that basil doesn't like to go to bed with its feet wet, and it seems to be true!

This time of year its a little bit trickier to keep the plant going but I've found that if you leave it in the plastic sleeve thingy its sold in, then this seems to give the plant enough protection from the cold to help it live quite happily.

Alternatively, Waitrose for certain, sell big bags of cut basil and one of these is usually enough to give me a couple of handfuls for a batch of pesto and a couple of handfuls to make a good tomato sauce for pasta.
Radiomaniac
19-02-2008
Originally Posted by Midiboy:
“I love pesto .

I use basil pesto with tagliatelle, chopped bacon, a clove of garlic, grated parmesan and cream topped with some chopped fresh basil.

The red pesto I use with tagliatelle, chorizo, sliced mushrooms, toasted pine nuts and parmesan shavings.”

Stop it..........that sounds lovely and tea's not ready yet!
Ads
19-02-2008
Originally Posted by ff999:
“What is your recipe for Pesto? Seems a shame not to share it!”

Yep spit it out, I would like to try making my own.
Kacey
19-02-2008
I use this recipe from River Cafe Green:-

2 handfuls fresh basil - washed & dried
2 small garlic cloves - peeled
10g pinenuts
50g parmesan
60ml olive oil
1/4 to 1/2 tsp salt

Crush the salt and some of the basil leaves in a pestle & mortar, add the garlic and more basil leaves, a few at a time. Add the pinenuts and any remaining basil and crush until smooth. Put the sauce into a bowl, fold in the cheese, pour in the olive oil, slowly, stirring and mixing until the sauce has a creamy consistency.

The original recipe calls for a whole teaspoon of salt, which I find a bit excessive. Give it a try and amend the quantities to suit your own taste.
TommyGavin76
20-02-2008
Originally Posted by justagirl83:
“I use Meridian pesto, which is vegan. I get it from the free from section in Tesco or Asda, and it might contain less calories than normal pesto.
There's nutritional information on the website http://www.meridianfoods.co.uk/index...ts&details=127”

It's still 52% fat, that's quite high in anyone's book.
grassmarket
20-02-2008
Originally Posted by Kacey:
“1/4 to 1/2 tsp salt

Crush the salt and some of the basil leaves in a pestle & mortar, .”

Use coarse sea salt crystals instead of ordinary table salt. Grinding up the salt also grinds up the leaves at the same time.
kimindex
20-02-2008
Yes, I love red pesto. You don't really need anything else with it, except a green salad (undressed). (Although it is good with other things such as small pieces of aubergine). I'm not too fussed about the green stuff.
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