Wanted: Your pesto recipe

I usually just mix basil, pine nuts, cheese, garlic and olive oil until I like the way it tastes.

In terms of volume, nuts and cheese are each about 1/4 to 1/3 as much as the raw basil leaves and olive oil is until the consistency is right. Garlic to taste. If you're going to be keeping it for a while, use less garlic because it can become quite strong and overpowering with time.

Two things that can help the end product - blanch the basil leaves before using. Just dip them in boiling water for a few seconds and then immediately remove them and drain. You don't want to cook them but doing that will keep them nice and green and your pesto won't turn black. And toast the pine nuts before using them. All nuts are better toasted actually and it really enhances the flavor.

Then you can freeze the stuff and have it all winter.

I do much the same as GregT, but I like a mix of 50/50 pine nuts and walnuts for a little twist.

I haven't ever tried blanching the basil, but
I may now. Thanks for the tip.

Same as GregT, but I like to add a bit of lemon juice to the mix, and if you go light on the Parm, add a bit of salt to taste.

Thanks, I also have a wheel barrow load of basil, will be nice to use it.

Basil, pine nuts, EVOO, Reggiano Parmesan, garlic, salt, food processor. I eyeball it and coninute to taste until I like the percentages.

Throw away the basil and pine nuts. Get some cilantro and pistachio nuts. You'll thank me later.

Add some mint and serve alongside a rack of lamb. Ask Greg T. how this works....

This morning I went to a local farmers' market (bought some unbelievable heritage tomatoes!) where a small company called Golda's Foods had a display. I tasted their basil pesto (excellent) and then the owner got me to try a few others: artichoke, olive, blueberry, arugula, mint, and dill. I didn't have time to try the 6 or so more, but ended up buying the basil, dill (putting it on grilled Sockeye salmon tonight), and blueberry (will use it on halibut and might even work on duck breast as well). Really fine products from a pretty small outfit.

This reason I'm posting this, though, is because they have some pretty interesting-sounding recipes on their website, using pestos of course. I'm going to try a couple of them.

quote:

Originally posted by winetarelli:
Basil, pine nuts, EVOO, Reggiano Parmesan, garlic, salt, food processor. I eyeball it and coninute to taste until I like the percentages.

Same for me. I’ve tried mixing in walnuts, pistachio’s, baby spinach, etc but I always go back to the original. Only thing I add is some crushed red pepper for a kick and I go heavy on the garlic.

Fresh angel hair mixed with pesto and sliced cherry tomatoes is a go to dinners in our house.

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Do following
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes about 1 cup.

Keep sealed and in fridge

I use the same basic ingredients as mentioned above with one small change—I toast the pine nuts before adding them. For my tastes it really brings them out.

I do Florida Wino's except for two changes:

1. Like Aaron S, definitely roast the pine nuts. It helps their flavors explode.

2. I do 5 cloves of garlic, but I also blanch them for 45 seconds to a minute. Takes off a bit of the after bite and burping later.

quote:

Originally posted by Aaron_S:
I use the same basic ingredients as mentioned above with one small change—I toast the pine nuts before adding them. For my tastes it really brings them out.

Interesting. How long & what temps?

One method of toasting pine nuts (or other nuts) is to put them in a dry pan over medium heat. Watch closely and shake frequently. When you begin to smell them, they are done. It should only take a few minutes.

We usually make a creamy basil sauce with leftover basil. It uses cottage cheese (mostly) and gorganzola (a little) instead of olive oil. Sorry, I don't ahve the proportions off hand. This sauce freezes very well.

Neil

quote:

Originally posted by Florida Wino:

quote:

Originally posted by Aaron_S:
I use the same basic ingredients as mentioned above with one small change—I toast the pine nuts before adding them. For my tastes it really brings them out.

Interesting. How long & what temps?

Just in a frying pan over medium heat until they turn brown and toasty. The same as I would if I was using them in a salad. Of course, I have a wondeful knack for burning them despite my best efforts.

quote:

I use the same basic ingredients as mentioned above with one small change—I toast the pine nuts before adding them. For my tastes it really brings them out.

You see? You guys didn't read my post. That's exactly what I said earlier and Aaron's method is exactly correct. Use a cast iron pot rather than a thin one and turn it off before they're completely toasted because they'll continue cooking. Pine nuts are soft and oily and they burn really quickly. Keep shaking them around as they're browning. Of course, you can dump them out of the pan as soon as they're done, but then you need to use another dish and you still have that heated iron pan that's going to waste. Carbon footprint and all . . .

Toast ALL nuts before using in any recipe. I can't think of an example where toasting them would be wrong, although I suppose if one were making that Indian pudding with ground almonds it would change the coloring. Otherwise, if you're grinding to use in a cake, or if you're making brownies or chocolate chip cookies (and if you don't include nuts I don't want those) or whatever you're doing, toasting nuts really helps develop the flavor.

In fact, you can toast the garlic too. It will be slightly less harsh in the pesto. And if you're keeping it, that's always a consideration.

Also, if you pour a thin layer of olive oil over the pesto before you freeze it, it will stay nice and green.

If I am mixing pesto with pasta I like to save out a bit of the water used to cook the pasta and mix it back in with the pasta and pesto. It seems to help distribute the pesto over the pasta much more evenly.

Use really good olive oil when you make it.

quote:

If I am mixing pesto with pasta I like to save out a bit of the water used to cook the pasta and mix it back in with the pasta and pesto. It seems to help distribute the pesto over the pasta much more evenly.

You're right. Half of the pesto usually ends up staying in the bowl or pot or whatever you tossed it in instead of on the pasta.

What's been said above: toasted nuts, meyer lemon, salt and pepper, good cheese and oil... And taste when you're making it, be conservative with the lemon salt and pepper, adding more to get the balance right.

I also make a basil jelly. I use at least 40% purple basil, with much green basil, and about 10% other herbs incl. rosemary for structure, oregano, tarragon, thyme, etc. Steeped in an apple juice. Follow a guideline on the liquid/sugar/pectin balance and add citrus to taste/acid balance.

I make a mint pesto with walnuts, parm, garlic and a pinch of salt and lemon juice. My staple accompaniment with a rack of lamb or lamb chops.

Almost exactly like GregT. I don't blanche the basil though. Instead when I first start to puree the basil I add a small amount of distilled vinegar (neutrel flavor just acid). I find the vinegar keeps the basil from browning and the fat from the EVO & Parm which is added later balances out the acid flavor. Sounds like the same concept for those that use lemon juice.

What’s up with all this brown pesto? I don’t do anything to the basil and my pesto always comes out bright green???

quote:

Originally posted by GlennK:
What’s up with all this brown pesto? I don’t do anything to the basil and my pesto always comes out bright green???

When I make pesto and use it right away, no problems. I have run into the brown issue when like vinosnob I have tooooo much basil to use and make a large batch to freeze in small portions to use throughout the winter. Thats when I've found by adding an acid it helps maintain the color.

A little lemon juice can help with the brown issue. It also adds a nice touch of acidity.

I know everyone here seems to prefer pine nuts, but I really enjoy walnuts in my pesto. The flavor is a little different, but I prefer it. Walnuts are also less expensive. I suggest trying both to see what you prefer.

Acid definitely helps keeping its color, but over the long term is air that’s turning it brown. Same thing with avocado/guacamole. Keeping the pit in your guac is a myth. If you seal it up well, it should keep its color.

quote:

Originally posted by GlennK:
Acid definitely helps keeping its color, but over the long term is air that’s turning it brown. Same thing with avocado/guacamole. Keeping the pit in your guac is a myth. If you seal it up well, it should keep its color.

I agree. I was just pointing out that it will help a little. You are correct about guacamole as well. If I am going to save some (guac or pesto) for a couple of days, I put it into a tupperware container and put syran wrap on top of the pesto. I press it down all over and along the edges to try and prevent as much air from seeping in. Then I put the lid on it. It does pretty well. Invariably though, some browning will occur, but it does seem to do a pretty good job of limiting it.

quote:

Originally posted by Keeno:

quote:

Originally posted by GlennK:
Acid definitely helps keeping its color, but over the long term is air that’s turning it brown. Same thing with avocado/guacamole. Keeping the pit in your guac is a myth. If you seal it up well, it should keep its color.

I agree. I was just pointing out that it will help a little. You are correct about guacamole as well. If I am going to save some (guac or pesto) for a couple of days, I put it into a tupperware container and put syran wrap on top of the pesto. I press it down all over and along the edges to try and prevent as much air from seeping in. Then I put the lid on it. It does pretty well. Invariably though, some browning will occur, but it does seem to do a pretty good job of limiting it.

I do the same. Works well.