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 Post subject: Pesto
PostPosted: Mon Jul 29, 2013 1:59 pm 
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
I just realized I need to make pesto. My basil runneth over. Should I trim off the flowers before making the pesto or can I just combine them with the leaves?


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 Post subject: Re: Pesto
PostPosted: Mon Jul 29, 2013 3:33 pm 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Trim the flowers off all your basil. Flowers mean the plant's going to seed and it will get bitter if you don't.

fitzie


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 Post subject: Re: Pesto
PostPosted: Mon Jul 29, 2013 4:38 pm 
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I pinch the flowers as often as I can, as it seems to keep them producing better, as well.

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 Post subject: Re: Pesto
PostPosted: Mon Jul 29, 2013 7:16 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Triple the pinch flowers...

Amy


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 Post subject: Re: Pesto
PostPosted: Mon Jul 29, 2013 8:26 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Kathy,

Answering the question you *actually asked*, the flowers work fine as part of pesto. They taste just like the leaves.
:P

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 Post subject: Re: Pesto
PostPosted: Thu Aug 01, 2013 2:29 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
Someone just posted the recipe for Devany Vickery-Davidson's Pesto with Pine Nuts & Pistachios.

It looks amazing. Has anyone here tried it?

Time to cut our plant down again. It makes a huge amount but I never thought to use pistachios (I typically use pine nuts with walnuts or almonds). I have some in the freezer so I think I will try if I get the energy this weekend.

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 Post subject: Re: Pesto
PostPosted: Thu Aug 01, 2013 9:52 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
Alina,

I'm making pesto this weekend too...if you don't mind sharing the recipe I'd love to take a look at it. Usually I use Ina Garten's recipe.

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 Post subject: Re: Pesto
PostPosted: Fri Aug 02, 2013 3:17 am 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
Here's the recipe. I also have it scaled by 1/3 because I don't have 3 garlic heads at the moment. The link to her web page with pictures is at the bottom. I got it from Group Recipes from a member of the C@H forum.
EXPORTED FROM LIVING COOKBOOK

PESTO WITH PINE NUTS & PISTACHIOS

This recipe makes a huge amount so it requires a fairly large food processor. It can be frozen in 1 cup containers (enough for 2 people) or refrigerator for at least 6 weeks. Use smoked sea salt if available.

Servings: 3-4

Preparation Time: 45 minutes Cooking Time: 15 minutes Total Time: 1 hour

1½ cups pine nuts
1½ cups pistachios
16 cups basil leaves and flowers
3 large lemons
3 heads garlic
1½ cups extra virgin olive oil (up to 2)
2 TBS. sea salt
3 TBS. freshly cracked pepper
1 TBS. raw sugar
1 TBS. crushed red pepper (up to 2)
3 cups freshly grated Parmigiano Reggiano

Zest and juice the lemons, skin and cut garlic into chunks. Grate the cheese in the food processor. Toast the nuts in a dry skillet. Do not crowd them too much so may want to do in two batches for this recipe. Set aside.

While the nuts are cooling, fill the processor bowl with basil, slightly packed, but not too tight. You should have some basil left over; this will go in after the first part is ground.

Add the lemon juice and zest, garlic, 1 cup olive oil, salt, pepper, sugar, and crushed red pepper. Pulse till the basil is reduced in volume, add the rest of the basil and more oil. The oil and the lemon juice allow the basil to be ground down into a paste. The lemon juice is used for flavor, but also to keep the pesto bright green. Add all of the nuts and process again, adding olive oil as needed to make the paste. Add the cheese and more olive oil as needed. It should be a thick paste, but one that easily drops from a spoon. Once you have it all ground up, taste, add more seasoning if you need it.

Freeze in containers the size that you are likely to be using it. I find that about 1 cup servings are good for two people.

Recipe Type: Appetizers and Hors d'Ouvres, Cheese, Cuisine@Home Forum, Homemade Ingredient, Italian Basil, Lemon, Make-Ahead, Nuts, Parmesan Cheese, Pine Nuts, Pistachios, Sauces

Author: Devany Vickery-Davidson.
Source: The Sassy Spoon: Fun Food Blog
Web Page: http://sassy-spoon.com/?s=pesto

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 Post subject: Re: Pesto
PostPosted: Fri Aug 02, 2013 12:38 pm 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
It looks like I am going to be making pesto also tonight. Farmer John has dropped off more Basil than I know what do with besides make Pesto. My sister is coming over tonight to help and take some home.


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 Post subject: Re: Pesto
PostPosted: Fri Aug 02, 2013 1:00 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
talanhart wrote:
It looks like I am going to be making pesto also tonight. Farmer John has dropped off more Basil than I know what do with besides make Pesto. My sister is coming over tonight to help and take some home.

it freezes well, if you layer in waxed paper. only good for sauces though as it will go black if thawed dry.


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