I see some PESTO in my future!

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CBRetriever		#21	[-]
Posts: 28167 (06/24/09 3:32 PM) MESS member Reply Quote More Recent Posts Message Connection Block Invite	fresh ones are good, especially toasted and tosssed with sauteed spinach and garlic
ObservingEgo		#22	[-]
Posts: 8521 (06/24/09 11:52 PM) Hi, you two!!! : ) : ) Reply Quote More Recent Posts Message Connection Block Invite	Too much parm ruins pesto. Makes it taste like throw-up ... And gives me indigesto.
IFY0USEEKATE		#23	[-]
Posts: 2310 (06/25/09 12:05 AM) Lost soul Reply Quote More Recent Posts Message Connection Block Invite	I have so much basil I don't know what to do with it. I've dried some of it, but I really prefer the fresh. Any ideas of what to do with it? I've read that you can freeze the fresh basil in ice cube trays and then use the cubes in cooking as needed.
ObservingEgo		#24	[-]
Posts: 8523 (06/25/09 12:07 AM) Hi, you two!!! : ) : ) Reply Quote More Recent Posts Message Connection Block Invite	No ... you go ahead and prepare the pesto. Then freeze it into little cubes.
Shemeji Yabara		#25	[-]
Posts: 499 (06/25/09 12:12 AM) Non Sequitur Reply Quote More Recent Posts Message Connection Block Invite	Pronounced pasto
Ramona Balboa		#26	[-]
Posts: 2876 (06/25/09 5:41 AM) MESS member Reply Quote More Recent Posts Message Connection Block Invite	Happy plants, CRA! I'm going to try this idea I found this year instead of frozen pesto, ETA--found a more detailed explanation Ingredients 2 cups fresh basil leaves, packed 1/2 cup olive oil Puree two cups of fresh packed basil leaves in the food processor.Slowly add one half cup olive oil until the mixture has the consistency of a smooth paste Pour the puree into plastic ice cube trays. It's best to have a special tray just for herbs, because the remaining flavor will then get into your ice cubes. Cover with plastic wrap, and freeze until solid. Store cubes, double-bagged, in the freezer and add to soups and sauces for an instant flavor boost. Herbal pastes and pestos are highly concentrated, so use sparingly. Also a rule of thumb I was taught was to whack it back by a third regularly, especially now, early in the season. That way it branches and isn't a single woody stalk with relatively few leaves late in the season. I actually haven't noticed that basil loses flavor from attempts to flower--I suspect that's if you let it go to seed. The big thing with whacking seems to be getting more basil. Last Edited By: Ramona Balboa 06/25/09 5:47 AM. Edited 1 times.
ilikelissie		#27	[-]
Posts: 15331 (06/25/09 6:09 AM) Registered user Reply Quote More Recent Posts Message Connection Block Invite	I whack a lot, but I never get more basil.
jane1958		#28	[-]
Posts: 2144 (06/25/09 6:21 AM) Registered user Reply Quote More Recent Posts Message Connection Block Invite	I cut it fresh and freeze in ice cube trays with water for when I make pasta in the winter. I do not care for the oil packed ones as much.
minerva		#29	[-]
Posts: 5982 (06/25/09 6:31 AM) Registered user Reply Quote More Recent Posts Message Connection Block Invite	ObservingEgo wrote: No ... you go ahead and prepare the pesto. Then freeze it into little cubes. That's how I've done it in the past and it worked great. I've got a bunch of basil right now too, pesto sounds yummy.
ilikelissie		#30	[-]
Posts: 15333 (06/25/09 6:33 AM) Registered user Reply Quote More Recent Posts Message Connection Block Invite	My basil seems to have been attacked by bugs. Stunted and the leaves are full of holes. I can't find any bugs on the plants though.
CBRetriever		#31	[-]
Posts: 28175 (06/25/09 6:37 AM) MESS member Reply Quote More Recent Posts Message Connection Block Invite	it grows here year round, so I always have a supply of basil, rosemary, oregano and chives
TC		#32	[-]
Posts: 1261 (06/25/09 6:41 AM) irst etter issing Reply Quote More Recent Posts Message Connection Block Invite	I hate the caterpillers!! They keep stripping my parsley. Parsley pesto is good too!
ColbyRulesAll		#33	[-]
Posts: 10253 (06/25/09 6:51 AM) Annoying sports freak Reply Quote More Recent Posts Message Connection Block Invite	Yeah I have parsley growing in another huge pot. That stuff grows faster than the basil! I've never tried making pesto from it though...can I mix the basil and parsley together in the pesto?
TC		#34	[-]
Posts: 1263 (06/25/09 7:07 AM) irst etter issing Reply Quote More Recent Posts Message Connection Block Invite	Yes. That is really good.
ColbyRulesAll		#35	[-]
Posts: 10255 (06/25/09 7:10 AM) Annoying sports freak Reply Quote More Recent Posts Message Connection Block Invite	Ok thx! I'm going to make a batch today since I have to cut back so many leaves...just gotta get fresh pine nuts.
Baby Jesus Jr		#36	[-]
Posts: 510 (06/25/09 7:11 AM) Registered user Reply Quote More Recent Posts Message Connection Block Invite	Shemeji Yabara wrote: Pronounced pasto Pronounced asshole.
TC		#37	[-]
Posts: 1264 (06/25/09 7:21 AM) irst etter issing Reply Quote More Recent Posts Message Connection Block Invite	I like toasted walnuts too cra. However, you'd never use a raw hard nut like almonds. They would never blend. Pignoli are ok raw because they are soft.
ashley madison		#38	[-]
Posts: 6435 (06/25/09 7:22 AM) Reply Quote More Recent Posts Message Connection Block Invite	toast your pine nuts first, cra
ColbyRulesAll		#39	[-]
Posts: 10256 (06/25/09 7:29 AM) Annoying sports freak Reply Quote More Recent Posts Message Connection Block Invite	I've never tried pesto with walnuts...that sounds like a great idea. I think I'll try that this time. Thx Tece.
ColbyRulesAll		#40	[-]
Posts: 10262 (06/25/09 1:48 PM) Annoying sports freak Reply Quote More Recent Posts Message Connection Block Invite	OMG I made a batch and it turned out AWESOME! Thanks for your suggestions.

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I see some PESTO in my future!

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