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Post by Catbatty on Oct 1, 2018 18:05:07 GMT -5
I just made this one, but added half a lemon (juice only) and a small pinch of chili powder and also: at least double the fresh garlic. As always, I almost burnt the pecans. SHEESH. Doesn't matter what I do, I over cook them. (I did 315F for just a few minutes and they almost went way too far beyond the hoped for 'lightly browned.' Didn't seem to matter. The stuff tastes pretty good. I added a bit more salt, too.) www.epicurious.com/recipes/food/views/basil-pecan-pesto-12459Now, what to do with it? WHAT DO *YOU* DO WITH IT? I put in covered ice cube tray and will freeze. In meantime, husband is putting some on our last of the season tomato sandwiches. Anybody else rushing to get their cilantro or basil or ? Prepping before it goes to seed or to winter? Have any recipes you care to share? Or memories of some from the past that was great on something? We are mostly vegetarian so...looks like on pasta,or maybe dropped into soup...or spread on roasted veggies. |
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Post by Catbatty on Oct 1, 2018 22:02:25 GMT -5
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Post by Catbatty on Oct 1, 2018 22:04:16 GMT -5
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Post by Catbatty on Oct 1, 2018 22:12:00 GMT -5
www.foodnetwork.com/magazine/articles/50-pesto-recipesand tips for making pesto, from same: Pesto Tips Toast the nuts to bring out their flavor: Heat them in a dry skillet over medium heat until lightly golden and fragrant. Let cool before pureeing. Loosely pack fresh herbs in your measuring cup. If using leafy herbs like parsley or cilantro, include the thin tender stems, too. To emulsify the pesto, add the oil gradually: Keep the blender or food processor running while you pour the oil in a slow, steady stream. Refrigerate leftover pesto up to 5 days or freeze up to 1 month. (Each recipe makes 1 to 2 cups.)
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Post by erin elizabeth on Oct 2, 2018 6:49:12 GMT -5
Not a huge fan of pesto, but here are two ways that I have enjoyed it. I used some pesto from my freezer for these Pesto Chicken Burgers--different and good.
I also like to make a white sauce and then add pesto--chicken, veggies, a few sundried tomatoes, etc.--dinner is done! I usually use my mac and cheese white sauce.
3 tbsp butter 3 tbsp flour 1 1/2 c milk 1 tsp salt dash of hot sauce Parm
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Post by wallycat on Oct 2, 2018 10:45:32 GMT -5
I also am not a huge fan of pesto but used sparingly, can be a great flavor enhancer. I can't grow basil to save my life out here so I buy Costco's brand.
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Post by soupandstew on Oct 2, 2018 16:57:46 GMT -5
A dollop of it on a lightly-seasoned fish filet is good. And a smear on whole-grain toast before adding sliced tomato and an egg done to your preference is yummy.
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Post by karenw on Oct 2, 2018 18:10:03 GMT -5
My husband likes his pizza with pesto instead of tomato sauce. Me, I am a tomato sauce gal all the way. I do make a nice pesto toast to go with Italian dishes with a mix of pesto, light mayo., Parmesan and Asiago, garlic, and pepper on toasted French or Italian bread; then broiled. Good on fish baked with tomato. Add to a salad dressing. Roll into filling of a bread/pinwheel/stromboli/calzone type baked good. Add to soup or stew.
I always end up harvesting our cilantro early in the season. By me, it usually bolts by mid July. I make a cilantro pesto with jalapeno, lime juice, walnuts, and garlic that gets frozen in cubes. I have a big batch of that in my freezer now. I did not do basil pesto this year as I still have so much from last year and my basil is slowly dying back now so it is too late anyway.
Enjoy,Karen
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Post by wallycat on Oct 2, 2018 19:40:35 GMT -5
Karen...genius! I make cilantro pesto all the time (when cilantro is on sale for 39cents/bunch, who can resist!) but never thought to add the jalapeno. GENIUS! Maybe I'll add the pickled stuff to the frozen I have.
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Post by Catbatty on Oct 21, 2018 14:51:59 GMT -5
Ohhh Cilantro Pesto. That has to be SO awesome, especially come winter.
Let's see... I used to make a cilantro oil... not sure what I put in it...probably just olive oil and garlic and cilantro. It was heaven.
Next year (or sooner) I will try it as a pesto. That's just got to be to die for. Thanks for mentioning, Karen.
Thanks to everyone for ideas and recipes.
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