|
I follwed this recipe to make basil pesto. but it smells like grass. why is that? anything missing here? http://www.taste.com.au/recipes/1904/basil+pesto
Started by apala m on
, 2 posts
by 2 people.
Answer Snippets (Read the full thread at yahoo):
The quality of your olive oil might make a difference, but it would still be olive oil, just stronger and more bitter if you used cheap..
Didn't use basil but some other herb that DOES smell like grass .
|
|
What herb is used to make pesto sauce?
Started by Crazy Chick on
, 2 posts
by 2 people.
Answer Snippets (Read the full thread at yahoo):
To make pesto use basil, asiago cheese, peanuts, white pepper, garlic, olive oil and lemon.
Basil.
|
|
Answer Snippets (Read the full thread at yahoo):
After you have made the pesto, giving it a few hours to sit allows the flavors in the pesto....
Pesto sauce congeals and becomes thick when refrigerated, so it gives a better mouth feel when you and I've never felt that way about fresh basil.
|
Ask your Facebook Friends
|
How do I stretch my Basil Pesto Sauce? I just bought a 6.7oz jar of Basil Pesto Sauce, it was expensive for the size. I was wondering if there is a way I can stretch it out, i.e get more out of it by adding some olive oil or something. I don't have a ...
Started by Hugh on
, 3 posts
by 3 people.
Answer Snippets (Read the full thread at yahoo):
You can always tomato pesto, you won't want the tomato in there..
Add a little olive oil, also if you have tomatos add that Just add some olive oil.
|
|
I recently purchased pesto tortellini from Trader Joe's. What would you toss it in? I was thinking of heating up some olive oil & then adding some fresh parmesan...
Started by Vermont.Bride on
, 6 posts
by 5 people.
Answer Snippets (Read the full thread at thenest):
Oh, the brown butter sounds awesome! Olive ....
You could also do a fresh chunky light tomato sauce .
Or keep the olive oil and add grilled chicken, roasted redbrown butter or garlic and oil.
Be nice to make your own pesto and add.
|
|
Does anyone have experience, with freezing home made pesto,and any tips would be
appreciated.THANKS
Started by hope13 on
, 5 posts
by 5 people.
Answer Snippets (Read the full thread at taste):
The quantity I need - usually for one or two serves of pesto with pasta with pasta - in a plasic drinking cup, top with some olive oil and cling wrap the top, it saves a lot of space in the freezer can always use the cubes trick for smaller....
|
|
Our house have gone mad on pasta with red pesto. The pesto we like is pretty expensive and I have to drive a bit to get it in one particular deli counter.
Would anyone have any recipe so that I could try and make it myself ?
Started by curly from cork on
, 5 posts
by 3 people.
Answer Snippets (Read the full thread at boards):
(I use a glass pie dish) Put the pine nuts in a medium hot cast... .
Could and a drizzle of olive oil and cook them in the oven at 350 for 15 minutes.
Enough for me
http://italianfoodies.ie/2009/04/19/...ith-red-pesto/ That looks really good.
|
|
Has anyone else had any problems using artichoke pesto as a base for a pizza? I put a pretty good smear of it on my Mellow Mushroom style pie with some lightly sauteed shrimp and red onions and I had HUGE amount of oil on top of the pie. Like, it was ...
Started by rcbaughn on
, 5 posts
by 3 people.
Answer Snippets (Read the full thread at pizzamaking):
I guess the moisture in the artichokes....
I sprinkle whatever type of pesto I'm using and don't try to spread that.
It's not that hard.
Cory, I make my own pestos just for this very reason, be it basil, sundried tomatoe pesto, what have you.
|
|
Spinach Pesto or Ogre Goo
1/2 pound Spinach, rinsed and shaken dry
2 cloves of minced garlic
1/4 cup crushed walnuts (toasted if you like)
1/3 cup favorite vegetable oil
1/4 cup grated parmesan
1 tablespoon lemon zest
Puree all in food processor or blender...
Started by PrincessFiona60 on
, 5 posts
by 5 people.
Answer Snippets (Read the full thread at discusscooking):
pesto is usually served on pasta and I have even seen it used as a ....
Do you put it on crostini night's dinner and might downsize your recipe and give it a whirl .
What do you do with it?
It sounds nice...
Thanks I've never had pesto, PF.
|
|
OK, I know fresh is 10 times better, but sometimes, a spoonful of ready made mixed with chopped mushrooms, frozen peas, salt, pepper, 5 or 6 cherry toms halved and a chopped fresh chilli with a splash of water all mixed in to cooked pasta is pretty damned...
Started by indianwells on
, 15 posts
by 13 people.
Answer Snippets (Read the full thread at digitalspy):
I think they also had a stall in the English Market... .
To die for they were.
That was the only place I would buy ready made pesto from.
With all kinds of olives, pesto, sun blushed tomatoes, even pesto made with smoked dried tomatoes.
|
