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Pesto - Food of the gods |
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#26 |
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Forum Member
Join Date: Jul 2006
Location: arcadia
Posts: 937
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Quote:
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. |
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#27 |
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Forum Member
Join Date: Mar 2006
Location: Surrey
Posts: 525
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As well as using pesto with pasta and/or new potatoes, I also like to use pesto as a topping, sometimes with a bit of breadcrumbs, on fish or chicken and then baked in oven - yum! Works particularly well with red pesto
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#28 |
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Forum Member
Join Date: Oct 2005
Location: Middlesex
Posts: 4,482
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I've used pesto with cous cous before, it livens it up as it can be quite bland.
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#29 |
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Forum Member
Join Date: Jun 2003
Posts: 15,980
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Quote:
As well as using pesto with pasta and/or new potatoes, I also like to use pesto as a topping, sometimes with a bit of breadcrumbs, on fish or chicken and then baked in oven - yum! Works particularly well with red pesto
![]() But today, as it has been a hectic day and I didn't feel like spending time/effort cooking, I just had spaghetti with pesto and salmon flakes. Lovely.
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#30 |
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Forum Member
Join Date: Oct 2003
Location: Derbyshire
Posts: 13,041
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Kacey's recipe is more or less the same as mine. I don't really use a recipe normally though, I just tend to chuck in the approximate quantities and add more as necessary until it tastes nice and is the right texture. I like to add more garlic and more basil, and usually I just throw it all in the food processor.
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#31 |
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Forum Member
Join Date: Mar 2007
Location: Birmingham
Posts: 288
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Quote:
Kacey's recipe is more or less the same as mine. I don't really use a recipe normally though, I just tend to chuck in the approximate quantities and add more as necessary until it tastes nice and is the right texture. I like to add more garlic and more basil, and usually I just throw it all in the food processor.
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#32 |
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Forum Member
Join Date: Jul 2006
Location: arcadia
Posts: 937
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Quote:
Hi Elanor - don't you find the basil tastes a bit metalic-y done in the food processor? All the cookbooks say that it does and as I invariably use basil leaves torn in other recipes, I've always automatically made pesto by hand.
It didn't taste metal-like at all. Thankyou (i've been looking for a recipe for ages!). |
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#33 |
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Forum Member
Join Date: Oct 2003
Location: Derbyshire
Posts: 13,041
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I had always been told about not cutting basil, and I don't if I'm eating it in salads or anything, but I've never noticed it getting metallic tastes in the pesto I've made.
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#34 |
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Forum Member
Join Date: Mar 2007
Location: Birmingham
Posts: 288
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Will definitely make my next batch of pesto in the food processor and save me all that crushing by hand!
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