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Highlights
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Pasta with Pesto is Easy and Packed with Flavor. Make this for dinner tonight.
- Saving any leftovers. If you are not planning to use the entire batch, store unused pesto with a thin layer of olive oil on top to prevent oxidation. If the basil does turn dark, it's still pretty tasty though less appealing.
- Pesto can be frozen and saved. Use an ice cube tray and you'll be able to pop out the cubes and keep them in a ziploc container in the freezer for up to two months. Many a summer I've promised myself to store up a bunch of pesto to bring back summer's flavors in the midst of winter. I've gotten as far as October, I think!
- Toss pesto with hot pasta, do not cook the pesto itself.
- Add a cube of your pesto to sauces, soups, stews. Add the cube toward the end to preserve the bright flavor and color.
- Pesto salads are great for picnics, late night munchies or a brunch. For cold salads, be sure to season heavily.
- Pistou is the French version and is often swirled into a soup last minute. Pistou unlike Pesto, contains no nuts.
- Know your Olive Oil. Extra virgin, first cold pressed is the highest grade. As olives are processed into oil, the first pressing is the most delicate and flavorful. As the oil is extracted, heat and sometimes chemicals are added to pull all the remaining oil from the fruit. For dishes that don't require first cold pressed you may use cold pressed.
- Remember, your finished product will only rise to the level of the quality of the ingredients. In a dish like pesto with so few ingredients, it pays to use the best quality of each ingredient you can afford.
- Try this Tomato-Nut Pesto for a change of pesto-pace.
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Leave a Comment
Caitlyn at 11:10am on Dec. 18, 2007
about 1 year ago
im definitely going to have to try this recipe! Reply...
JacquelineC at 4:32pm on Jan. 2, 2008
Definitely give it a whirl Caitlyln. Try my tomato-nut pesto for a switch, too. It's so packed with flavor and easy to make. Reply...
JacquelineC at 4:22pm on Jan. 2, 2008
about 1 year ago
If healthier eating is on your New Year's resolution list, this is a great addition. Think about adding some ground flaxseed for a health boost. Reply...
Hunter N. Fisher at 4:56pm on Dec. 30, 2007
about 1 year ago
Awesome, pesto when made fresh is wonderful. Reply...
StevenM at 3:24pm on Oct. 4, 2007
about 1 year ago
damn that looks good! Reply...
JacquelineC at 1:17pm on Oct. 17, 2007
check out the puttanesca recipe I posted! Reply...
angelacruz at 9:58am on Sep. 25, 2007
about 1 year ago
This sounds great! I've never made pesto from scratch but it sounds pretty basic. I'm allergic to tomatoes so I'm always looking for tomato-less stuff to put on pasta Reply...
JacquelineC at 7:15pm on Sep. 26, 2007
don't forget you can vary it by adding things like arugula... Reply...
avraham22 at 8:09pm on Sep. 25, 2007
about 1 year ago
my roommate who claims to make the best pesto in the world just agreed with your receipe maybe when he gets on spongefish you two can have a pesto off Reply...
JacquelineC at 7:14pm on Sep. 26, 2007
bring it on! Reply...
rdelucchi at 10:12am on Sep. 21, 2007
about 1 year ago
My relatives in Italy insist the basil *must* be 14 days old...
:{D Reply...
JacquelineC at 9:16am on Sep. 22, 2007
I never heard that...? I do know that if you pick it after blossoms form, it's bitter... Reply...
Frank at 2:33am on Sep. 17, 2007
about 1 year ago
Wow, that looks good, the photos only add to the appeal. Thanks for the great recipe Reply...
Dorit Sasson at 5:55pm on Sep. 13, 2007
about 1 year ago
Now I know what I'll be making sometime soon. Thanks Jacqueling for the great lesson. The photos were an excellent addition. Reply...
JacquelineC at 8:50pm on Sep. 13, 2007
Hope you enjoy it! Reply...
Graham at 10:13am on Aug. 15, 2007
about 1 year ago
that looks so good! to bad I didn't have breakfast today because now I'm even more hungry Reply...
JacquelineC at 5:10pm on Aug. 15, 2007
be forewarned: i'm so food obsessed - you should not read my stuff on an empty stomach! thanks for stopping by! Reply...