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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 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 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.
Why does pesto taste better after settling in the fridge?
Started by on , 5 posts by 5 people.  
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.
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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 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 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 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 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 on , 5 posts by 3 people.  
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 on , 5 posts by 5 people.  
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 on , 15 posts by 13 people.  
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.
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