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  • #1

    Pesto

    I finally made pesto for the first time today. Thanks to chinadoll's (Jill) suggestion about eating it on 'noodles' made from squash, I decided to give it a try. I am really glad I liked it, because I sacrificed my whole crop of basil so I could use only the small, tender leaves, used $13 a pound pine nuts, VERY expensive extra virgin oil and I made it the old "grandma from Italy" way--all hand chopped. I even had to stop in the middle to sharpen my chef's knife. The only thing I didn't spring for was fresh parmasean cheese. Now that I know I like it, I might use fresh parmesan the next time.

    I used a mandoline slicer with the shoestring blade in place to make the 'noodles' with zucchini and then sauteed them very lightly, and they were very good. I'm gonna have to try that with pasta sauce.

    Sunny!
    People who say it can't be done, should not interrupt those doing it.


    "Some men give up their designs when they have almost reached the goal; While others, on the contrary, obtain a victory by exerting, at the last moment, more vigorous efforts than ever before."
    ~~Herodotus


    Doin' the "Real Deal" Atkins 2002 since 9/15/2005
    Sunny's Secrets: My Journal



    Tags: pesto
  • #2
    Re: Pesto

    I'm proud of you Sunny. I take the easy way out and toss all the ingredients into a food processor and give it a whirl.

    I love pesto on veggies or as a sauce for grilled chicken. Also a teaspoon of it in a veggie soup is awfully nice.

    If you run low on basil, you can use a bit of spinach too. The spinach will help the pesto retain its green color longer (but it also tones down the basil flavor and aroma.) You can freeze it too: pack it into freezer jars and pour a bit of olive oil on the top to help seal the pesto. Cover and freeze.

    And you can make "pestos" out of herbs like parsley and mint.
    ~Megs~
    242/141/160 (130)
    dress size 26/10/8
    5'4", Female, May 2, 2003
    My blog:
    http://mformiscellaneous.blogspot.com/

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    • #3
      Re: Pesto

      I also forgot...swirl some pesto into softly scrambled eggs----very, VERY good!
      ~Megs~
      242/141/160 (130)
      dress size 26/10/8
      5'4", Female, May 2, 2003
      My blog:
      http://mformiscellaneous.blogspot.com/

      Comment

      • #4
        Re: Pesto

        Originally posted by not2late View Post
        I also forgot...swirl some pesto into softly scrambled eggs----very, VERY good!
        Mmmmmm I will have to try that. I know I love black olive tapenade in my softly scrambled eggs.

        My basil crop is coming back nicely. It needed to be cut back all the way.
        People who say it can't be done, should not interrupt those doing it.


        "Some men give up their designs when they have almost reached the goal; While others, on the contrary, obtain a victory by exerting, at the last moment, more vigorous efforts than ever before."
        ~~Herodotus


        Doin' the "Real Deal" Atkins 2002 since 9/15/2005
        Sunny's Secrets: My Journal



        Comment

        • #5
          Re: Pesto

          Yeah, I guess I'm lazy too. My mum taught me to make it in a food processor. I basically lived off of pesto as long as there was basil in her herb garden.
          27/f/5'10"
          HW - 312, LW - 172 (Jul 2007), CW - 205, GW - 160

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