<\/p>\n
We \t\t\t\tadapted these recipes and created a delicious pesto bar taste \t\t\t\ttest. Each version has its own special use. You’ll see! Pesto is \t\t\t\tnot limited to basil!
\nThe word “pesto” is actually derived from the word pestle which \t\t\t\tis how pesto was first made, by crushing all the ingredients \t\t\t\ttogether with a mortar and pestle. Have fun experimenting with \t\t\t\tyou family and friends!<\/p>\n
The following recipes make enough for one pound of pasta. To \t\t\t\tserve, the pasta should be drained, rinsed with hot water, \t\t\t\treturned to the pot and the Pesto added while the pasta is still \t\t\t\thot. Mix thoroughly.<\/p>\n
If you like to make more than one batch of pesto at a time and \t\t\t\tfreeze in dinner size batches, one convenient way to freeze \t\t\t\tsmall amounts is to use quart size freezer zip-lock bags. Press \t\t\t\tall the air out and smooth the bag out flat and then stack one \t\t\t\ton top of the other in the freezer.
\nTo use, let thaw in the refrigerator or bowl of hot water or \t\t\t\theat briefly in the microwave. <\/p>\n
Pesto is best preserved in oil, with or without other pesto \t\t\t\tingredients, and then frozen. Because the oil doesn’t freeze \t\t\t\thard, little chunks are easily broken off to add to soups and \t\t\t\tsauces. It’s a wonderful quirk of fate that basil and tomatoes \t\t\t\tare ready for harvest at the same time. Other herb pestos can be \t\t\t\tmade year round!<\/p>\n
– Base Recipe Using Fresh Basil –<\/strong> 3 cups packed fresh basil leaves (removes stems) Combine everything in a food processor and pulse until coarsely \t\t\t\tand evenly chopped. Toss with hot drained pasta or gnocchi. <\/p>\n – Base Recipe + Thyme Pesto – <\/strong> – Base Recipe + Sage Pesto – or – Tarragon Pesto –<\/strong> – Cilantro Pestos –<\/strong> – Cilantro Pesto with Lime –<\/strong> – Cilantro Pesto with Peanuts –<\/strong> Place butter and peanuts in a food processor. Process until \t\t\t\tpureed. Add cilantro and Jalapeno pepper and process briefly \t\t\t\tuntil incorporated. Drizzle in all of the oil while machine is \t\t\t\trunning. Add Parmesan and salt. <\/p>\n \n– Pesto Pantesco –<\/strong> Use as part of an hors d’oeuvre or served it atop some \t\t\t\tfreshly-baked pizza or baked tomatoes. Could be served tossed \t\t\t\twith just about any non-filled pasta: ziti, spaghetti, penne, \t\t\t\tetc. <\/p>\n Pesto Ideas<\/strong> Pesto Unlimited We adapted these recipes and created a delicious pesto bar taste test. Each version has its own special use. You’ll see! Pesto is not limited to basil! The word “pesto” is actually derived from the word pestle which is how pesto was first made, by crushing all the ingredients together with a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3109,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages\/4197"}],"collection":[{"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/comments?post=4197"}],"version-history":[{"count":2,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages\/4197\/revisions"}],"predecessor-version":[{"id":4820,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages\/4197\/revisions\/4820"}],"up":[{"embeddable":true,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages\/3109"}],"wp:attachment":[{"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/media?parent=4197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nfor about six servings of pasta<\/p>\n
\n3 large garlic cloves
\n½ cup pine nuts, walnuts, almonds, or a combination
\n¾ cup grated parmesan cheese
\n½ cup olive oil
\nsalt and pepper to taste<\/p>\n
\nFollow ingredients and instructions for Basil base Pesto – using \t\t\t\tThyme leaves (if fresh tips, no need to de-stem) 1 cup of \t\t\t\tleaves, and you could use chopped pecans vs pine nuts. We have \t\t\t\ttried both.<\/p>\n
\n– Base Recipe + Oregano Pesto –<\/strong>
\nAlways make your paste first (use base recipe of garlic, nuts, \t\t\t\toil and Reggiana or parmesan) then add 1 cup oregano (no stems).
\nTo make savory Sage pesto add to the base recipe ¾ cup Sage (no \t\t\t\tstems). Any variety except Mexican sage will taste wonderful.<\/p>\n
\n1 cup of fresh tarragon (if not woody but young fresh tips, no \t\t\t\tneed to take leaves off stems)
\n1 cup of Italian parsley
\n¹\/3 cup pine nuts (sautéed in olive oil\/cooled)
\n3 cloves of garlic\/chopped
\n¼ cup olive oil
\n1 cup grated parmesan\/reggiano
\nPinch salt and pepper<\/p>\n
\nOne of our top choices!
\nCan you make pesto with cilantro instead of basil? Yes, because \t\t\t\tit’s the technique, not the ingredients, that gives the sauce \t\t\t\tits name (in Italian, pesto means ground or pounded). When you \t\t\t\tblend other pesto basics—Parmesan cheese and olive oil—with \t\t\t\tcilantro in place of basil, the resulting sauce has the same \t\t\t\tbright green color, but a distinctive flavor that builds \t\t\t\tdelicately after a few bites. Like pesto made with basil, this \t\t\t\tsauce is versatile. <\/p>\n
\nPack 2 cups fresh cilantro leaves and stems into a measuring \t\t\t\tcup; you’ll need about ½ pound. In a blender or food processor, \t\t\t\tgrind cilantro with 2 cloves garlic, ½ cup grated Parmesan \t\t\t\tcheese, ¼ cup pine nuts, and 2 teaspoons grated lime peel until \t\t\t\tvery finely chopped. Squeeze in juice of one lime. With motor \t\t\t\trunning, add 2 to 3 tablespoons olive oil or salad oil until \t\t\t\tmixture is the consistency of a thick paste. Add salt and pepper \t\t\t\tto taste. Adapted from Sunset Magazine, July 1, 1984<\/p>\n
\nMakes 1½ cups
\n2 ounces (2 tablespoons) butter
\n1 ounce (3 tablespoons) roasted, unsalted peanuts
\n1½ cups loosely packed cilantro leaves
\n2 fresh Jalapeno pepper (seeded if desired)
\n4 ounces peanut oil or 2 ounces each peanut and cottonseed oil
\n¼ cup Argentine (or other) Parmesan cheese, freshly grated
\nSalt & pepper to taste<\/p>\n
\n(We really were surprised about how good this is. No cheese, add \t\t\t\tcapers!)
\n2 tomatoes, roughly chopped (take out seeds, leave ribs)
\n2 cloves garlic not chopped
\n2 tablespoons salt packed capers that have been soaked and \t\t\t\trinsed
\n1 cup mint
\n1 cup basil
\n1 cup parsley
\nsome fennel fronds (tops)
\n2-3 chiles (jalapeno, serrano, whatever you like)
\nextra virgin olive oil<\/p>\n
\nHalve medium size tomatoes, taking out the seeds with a sharp \t\t\t\tspoon and leaving the ribs. Bake on an oiled cookie sheet, add \t\t\t\tsalt and pepper and drizzle on oil. Bake for 3 hours at 200 \t\t\t\tdegrees. Try a dollop of pesto on top!
\nPesto makes a wonderful spread for sourdough bread (add a little \t\t\t\tleft over barbecue chicken and a fresh tomato slice on top) and \t\t\t\teven as a gourmet coating for popcorn.
\nServe over freshly cooked pasta, mixed with cream or sour cream \t\t\t\tif desired – pass grated parmesan cheese at the table
\n· Use as the base for pizza – brush onto uncooked dough before \t\t\t\tadding additional ingredients
\n· Brush onto toasted French bread slices, top with cream cheese, \t\t\t\ttomatoes, feta and Kalamata olives
\n· Serve over new potatoes instead of butter
\n· Use as dressing for pasta salad
\n· Add a few tablespoons to chicken salad
\n. Try adding feta and kalmata olives<\/p>\n","protected":false},"excerpt":{"rendered":"