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Topic: Pesto Recipes Variation  (Read 485 times)
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« on: December 28, 2010 09:18:58 AM »

I make a lovely pesto but am looking to expand my répertoire.  So tell me your pesto secrets.....if you are willing to share.

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« Reply #1 on: December 28, 2010 11:40:53 PM »

I do not have a pesto recipe. I came here to learn about making pesto.  How do you make yours? Smiley

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« Reply #2 on: December 29, 2010 06:48:32 AM »

It is easy peasy

# 2 cups packed basil leaves
# 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
# 1/2 cup extra virgin olive oil
# 1/3 cup pine nuts or walnuts
# 1 large or 2 medium sized garlic cloves, minced
# Salt and freshly ground black pepper to taste

Toss it all in my food processor and mix until it is the right consistency.  I am sure this could be done in a blender too.

« Reply #3 on: December 29, 2010 03:14:46 PM »

I love love love cashew and rocket pesto.

About 80g parmesan.
A clove of garlic (cook forst for milder flavour if that's your thing - it's not mine)
Roasted, unsalted cashews. About 100g-150g
A big clump of rocket - maybe 100g
1/2 cup olive oil
lemon juice, about 1 lemon.

Blitz up the parmesan then take it out, Blitz the garlic then add rocket and nuts. Add the rest of the stuff. Blitz some more. Add some chilli to taste (I like a fair slug).

I leave it a bit chunky.
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« Reply #4 on: January 02, 2011 05:15:39 PM »

Without giving an actual recipe I just want to say that you should look for some spinach pesto recipes. My absolute favorite.

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