A friend brought me a potted basil plant that was hugely bushy. So I trimmed it back, and made my favorite peso with it. Made a decent amount so I'll keep it in the fridge with a layer of olive oil on the top to prevent oxidation. I'm having a big dollop tonight on my little steak, broccoli and cauliflower mash. Yum , Yum,.

I wish I could bottle the smell of fresh basil. I think they should make a perfume that smells like that.

Recipe By : Sitara
Serving Size : 20 Preparation Time :0:20
Categories : Appetizers Spreads
Italian Pasta
Sauces Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups basil leaves -- packed
2 large garlic cloves -- rough chopped
1/2 cup pine nuts
3/4 cup fresh parsley -- packed
3/4 cup Parmesan cheese -- grated
1/2 cup olive oil
1/4 cup butter -- melted
salt to taste

Place all ingredients except salt in food processor. Process by pulsing until you have a fairly smooth paste with just a bit of chunkiness. Taste for salt and add if you need it.

http://www.hizzoners.com/index.php/r...as-basil-pesto

On 4/16/2014 8:38 PM, ImStillMags wrote:
> A friend brought me a potted basil plant that was hugely bushy. So I trimmed it back, and made my favorite peso with it. Made a decent amount so I'll keep it in the fridge with a layer of olive oil on the top to prevent oxidation. I'm having a big dollop tonight on my little steak, broccoli and cauliflower mash. Yum , Yum,.
>
> I wish I could bottle the smell of fresh basil. I think they should make a perfume that smells like that.
>
> Recipe By : Sitara
> Serving Size : 20 Preparation Time :0:20
> Categories : Appetizers Spreads
> Italian Pasta
> Sauces Sandwiches
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 cups basil leaves -- packed
> 2 large garlic cloves -- rough chopped
> 1/2 cup pine nuts
> 3/4 cup fresh parsley -- packed
> 3/4 cup Parmesan cheese -- grated
> 1/2 cup olive oil
> 1/4 cup butter -- melted
> salt to taste
>
> Place all ingredients except salt in food processor. Process by pulsing until you have a fairly smooth paste with just a bit of chunkiness. Taste for salt and add if you need it.
>
> http://www.hizzoners.com/index.php/r...as-basil-pesto
>
I don't use parsley or butter in pesto. I'd never heard of butter in
pesto. I'm curious as to why you use butter.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On Wed, 16 Apr 2014 21:05:59 -0500, Janet Wilder >
wrote:

>On 4/16/2014 8:38 PM, ImStillMags wrote:
>> A friend brought me a potted basil plant that was hugely bushy. So I trimmed it back, and made my favorite peso with it. Made a decent amount so I'll keep it in the fridge with a layer of olive oil on the top to prevent oxidation. I'm having a big dollop tonight on my little steak, broccoli and cauliflower mash. Yum , Yum,.
>>
>> I wish I could bottle the smell of fresh basil. I think they should make a perfume that smells like that.
>>
>> Recipe By : Sitara
>> Serving Size : 20 Preparation Time :0:20
>> Categories : Appetizers Spreads
>> Italian Pasta
>> Sauces Sandwiches
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 3 cups basil leaves -- packed
>> 2 large garlic cloves -- rough chopped
>> 1/2 cup pine nuts
>> 3/4 cup fresh parsley -- packed
>> 3/4 cup Parmesan cheese -- grated
>> 1/2 cup olive oil
>> 1/4 cup butter -- melted
>> salt to taste
>>
>> Place all ingredients except salt in food processor. Process by pulsing until you have a fairly smooth paste with just a bit of chunkiness. Taste for salt and add if you need it.
>>
>> http://www.hizzoners.com/index.php/r...as-basil-pesto
>>
>I don't use parsley or butter in pesto. I'd never heard of butter in
>pesto. I'm curious as to why you use butter.

Because butter is YUM?

John Kuthe...

On Wednesday, April 16, 2014 7:05:59 PM UTC-7, Janet Wilder wrote:
> On 4/16/2014 8:38 PM, ImStillMags wrote:

>
> I don't use parsley or butter in pesto. I'd never heard of butter in
>
> pesto. I'm curious as to why you use butter.
>

I makes it richer and creamier and the parsley gives it more herbal notes.
I think it's the best pesto ever.

On Wed, 16 Apr 2014 19:23:14 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, April 16, 2014 7:05:59 PM UTC-7, Janet Wilder wrote:
>> On 4/16/2014 8:38 PM, ImStillMags wrote:
>
>>
>> I don't use parsley or butter in pesto. I'd never heard of butter in
>>
>> pesto. I'm curious as to why you use butter.
>>
>
>I makes it richer and creamier and the parsley gives it more herbal notes.
>I think it's the best pesto ever.

As I said,because butter is YUM!

John Kuthe...

ImStillMags > wrote in
:

> A friend brought me a potted basil plant that was hugely bushy. So I
> trimmed it back, and made my favorite peso with it. Made a decent
> amount so I'll keep it in the fridge with a layer of olive oil on the
> top to prevent oxidation. I'm having a big dollop tonight on my
> little steak, broccoli and cauliflower mash. Yum , Yum,.
>
I enjoy homemade pesto, too, but I can't find a co-signer these days for
a loan so I can buy pine nuts. I ran across this recipe that uses
pistachios and almonds in place of the pricey little pine nuts on the
web. I might just give it a try.

Pesto

1/2 cup shelled, peeled, unsalted pistachios, plus a handful, roughly
chopped, reserved for scattering over each portion

3 tablespoons lightly toasted, blanched almonds

1 packed cup fresh basil leaves

1/2 packed cup fresh flat-leaf parsley leaves

1/2 cup good quality extra-virgin olive oil

1/2 teaspoon sea salt

Freshly ground white or black pepper

ImStillMags wrote:
> A friend brought me a potted basil plant that was hugely bushy. So
> I trimmed it back, and made my favorite peso with it. Made a
> decent amount so I'll keep it in the fridge with a layer of olive oil
> on the top to prevent oxidation. I'm having a big dollop tonight on
> my little steak, broccoli and cauliflower mash. Yum , Yum,.
>
> I wish I could bottle the smell of fresh basil. I think they should
> make a perfume that smells like that.
>
> Recipe By : Sitara
> Serving Size : 20 Preparation Time :0:20
> Categories : Appetizers Spreads
> Italian Pasta
> Sauces Sandwiches
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 cups basil leaves -- packed
> 2 large garlic cloves -- rough chopped
> 1/2 cup pine nuts
> 3/4 cup fresh parsley -- packed
> 3/4 cup Parmesan cheese -- grated
> 1/2 cup olive oil
> 1/4 cup butter -- melted
> salt to taste
>
> Place all ingredients except salt in food processor. Process by
> pulsing until you have a fairly smooth paste with just a bit of
> chunkiness. Taste for salt and add if you need it.
>
> http://www.hizzoners.com/index.php/r...as-basil-pesto

I don't think either me or my wife has ever made pesto from a recipe -
well, maybe years ago. Just basil leaves and pine nuts, plus garlic,
and oil. You can throw in whatever else you like - personally, I prefer
to save the parmesean for adding at the table to whatever dish the pesto
is going on.

Put me down for buying a bottle of that perfume, please...

-S-

On Thu, 17 Apr 2014 08:29:55 -0400, "Steve Freides" >
wrote:

>ImStillMags wrote:
>> A friend brought me a potted basil plant that was hugely bushy. So
>> I trimmed it back, and made my favorite peso with it. Made a
>> decent amount so I'll keep it in the fridge with a layer of olive oil
>> on the top to prevent oxidation. I'm having a big dollop tonight on
>> my little steak, broccoli and cauliflower mash. Yum , Yum,.
>>
>> I wish I could bottle the smell of fresh basil. I think they should
>> make a perfume that smells like that.
>>
>> Recipe By : Sitara
>> Serving Size : 20 Preparation Time :0:20
>> Categories : Appetizers Spreads
>> Italian Pasta
>> Sauces Sandwiches
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 3 cups basil leaves -- packed
>> 2 large garlic cloves -- rough chopped
>> 1/2 cup pine nuts
>> 3/4 cup fresh parsley -- packed
>> 3/4 cup Parmesan cheese -- grated
>> 1/2 cup olive oil
>> 1/4 cup butter -- melted
>> salt to taste
>>
>> Place all ingredients except salt in food processor. Process by
>> pulsing until you have a fairly smooth paste with just a bit of
>> chunkiness. Taste for salt and add if you need it.
>>
>> http://www.hizzoners.com/index.php/r...as-basil-pesto
>
>I don't think either me or my wife has ever made pesto from a recipe -
>well, maybe years ago. Just basil leaves and pine nuts, plus garlic,
>and oil. You can throw in whatever else you like - personally, I prefer
>to save the parmesean for adding at the table to whatever dish the pesto
>is going on.
>
>Put me down for buying a bottle of that perfume, please...
>
>-S-
>

Well Steve, some people need a reciple to help them not screw up
egregiously. Some foods really benefit from that too, like baking and
I know my candy making, which I only do once a year (now twice with my
recent foray into Valentine's Day Chocolate Covered Cherries!) Plus to
guarantee consistency like for commercial cooking, ya kinda have to
stick to as much of a consisent recipe as you can.

I know what you mean though. I haven't cookled a pot of chili in
years, but whenever I did I just get out my recipe to remind myself of
gthe basic ingrednents and proportions thereof, and then just kind of
wing it accordingly. That's what I call cooking. Otherwise you could
just program a machine to do it!

John Kuthe...

On 17/04/2014 12:58 AM, Alan Holbrook wrote:
> ImStillMags > wrote in

> I enjoy homemade pesto, too, but I can't find a co-signer these days for
> a loan so I can buy pine nuts.

It's not the cost that concerns me but the source! Many come from China
and the packets or bulk bins don't tell you from where they came.
Graham

John Kuthe wrote:
> On Thu, 17 Apr 2014 08:29:55 -0400, "Steve Freides" >
> wrote:
>
>> ImStillMags wrote:
>>> A friend brought me a potted basil plant that was hugely bushy. So
>>> I trimmed it back, and made my favorite peso with it. Made a
>>> decent amount so I'll keep it in the fridge with a layer of olive
>>> oil on the top to prevent oxidation. I'm having a big dollop
>>> tonight on my little steak, broccoli and cauliflower mash. Yum ,
>>> Yum,.
>>>
>>> I wish I could bottle the smell of fresh basil. I think they
>>> should make a perfume that smells like that.
>>>
>>> Recipe By : Sitara
>>> Serving Size : 20 Preparation Time :0:20
>>> Categories : Appetizers Spreads
>>> Italian Pasta
>>> Sauces Sandwiches
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------
>>> -------------------------------- 3 cups
>>> basil leaves -- packed 2 large garlic
>>> cloves -- rough chopped 1/2 cup pine nuts
>>> 3/4 cup fresh parsley -- packed
>>> 3/4 cup Parmesan cheese -- grated
>>> 1/2 cup olive oil
>>> 1/4 cup butter -- melted
>>> salt to taste
>>>
>>> Place all ingredients except salt in food processor. Process by
>>> pulsing until you have a fairly smooth paste with just a bit of
>>> chunkiness. Taste for salt and add if you need it.
>>>
>>> http://www.hizzoners.com/index.php/r...as-basil-pesto
>>
>> I don't think either me or my wife has ever made pesto from a recipe
>> - well, maybe years ago. Just basil leaves and pine nuts, plus
>> garlic, and oil. You can throw in whatever else you like -
>> personally, I prefer to save the parmesean for adding at the table
>> to whatever dish the pesto is going on.
>>
>> Put me down for buying a bottle of that perfume, please...
>>
>> -S-
>>
>
> Well Steve, some people need a reciple to help them not screw up
> egregiously. Some foods really benefit from that too, like baking and
> I know my candy making, which I only do once a year (now twice with my
> recent foray into Valentine's Day Chocolate Covered Cherries!) Plus to
> guarantee consistency like for commercial cooking, ya kinda have to
> stick to as much of a consisent recipe as you can.
>
> I know what you mean though. I haven't cookled a pot of chili in
> years, but whenever I did I just get out my recipe to remind myself of
> gthe basic ingrednents and proportions thereof, and then just kind of
> wing it accordingly. That's what I call cooking. Otherwise you could
> just program a machine to do it!
>
> John Kuthe...

I agree completely when it comes to baking. When it comes to dinner
type things, though, we tend to be "off book" here - we'll sometimes
have a recipe up on the computer screen in the other rooms and halfway
pay attention to it, sometimes not. Different strokes and all that...

-S-

On Thursday, April 17, 2014 6:02:39 AM UTC-7, graham wrote:

>
> It's not the cost that concerns me but the source! Many come from China
>
> and the packets or bulk bins don't tell you from where they came.
>

Costco sells pine nut for a very decent price. Their stuff is trustworthy.
That's where I buy mine and keep them in the freezer.

On 4/17/2014 10:06 AM, ImStillMags wrote:
> On Thursday, April 17, 2014 6:02:39 AM UTC-7, graham wrote:
>> It's not the cost that concerns me but the source! Many come from China
>>
>> and the packets or bulk bins don't tell you from where they came.
>>
> Costco sells pine nut for a very decent price. Their stuff is trustworthy.
> That's where I buy mine and keep them in the freezer.
>
The last time I looked at Costco pine nuts, they were marked 'product of
China'.

On 17/04/2014 7:36 AM, S Viemeister wrote:
> On 4/17/2014 10:06 AM, ImStillMags wrote:
>> On Thursday, April 17, 2014 6:02:39 AM UTC-7, graham wrote:
>>> It's not the cost that concerns me but the source! Many come from China
>>>
>>> and the packets or bulk bins don't tell you from where they came.
>>>
>> Costco sells pine nut for a very decent price. Their stuff is
>> trustworthy.
>> That's where I buy mine and keep them in the freezer.
>>
> The last time I looked at Costco pine nuts, they were marked 'product of
> China'.

I haven't experienced it but I've heard of a nasty metallic taste that
Chinese nuts leave in the mouth and that it affects one for days afterwards.
Graham

On 17/04/2014 6:59 AM, Steve Freides wrote:
> John Kuthe wrote:
>> On Thu, 17 Apr 2014 08:29:55 -0400, "Steve Freides" >
>> wrote:
>>
>>> ImStillMags wrote:
>>>> A friend brought me a potted basil plant that was hugely bushy. So
>>>> I trimmed it back, and made my favorite peso with it. Made a
>>>> decent amount so I'll keep it in the fridge with a layer of olive
>>>> oil on the top to prevent oxidation. I'm having a big dollop
>>>> tonight on my little steak, broccoli and cauliflower mash. Yum ,
>>>> Yum,.
>>>>
>>>> I wish I could bottle the smell of fresh basil. I think they
>>>> should make a perfume that smells like that.
>>>>
>>>> Recipe By : Sitara
>>>> Serving Size : 20 Preparation Time :0:20
>>>> Categories : Appetizers Spreads
>>>> Italian Pasta
>>>> Sauces Sandwiches
>>>>
>>>> Amount Measure Ingredient -- Preparation Method
>>>> -------- ------------
>>>> -------------------------------- 3 cups
>>>> basil leaves -- packed 2 large garlic
>>>> cloves -- rough chopped 1/2 cup pine nuts
>>>> 3/4 cup fresh parsley -- packed
>>>> 3/4 cup Parmesan cheese -- grated
>>>> 1/2 cup olive oil
>>>> 1/4 cup butter -- melted
>>>> salt to taste
>>>>
>>>> Place all ingredients except salt in food processor. Process by
>>>> pulsing until you have a fairly smooth paste with just a bit of
>>>> chunkiness. Taste for salt and add if you need it.
>>>>
>>>> http://www.hizzoners.com/index.php/r...as-basil-pesto
>>>
>>> I don't think either me or my wife has ever made pesto from a recipe
>>> - well, maybe years ago. Just basil leaves and pine nuts, plus
>>> garlic, and oil. You can throw in whatever else you like -
>>> personally, I prefer to save the parmesean for adding at the table
>>> to whatever dish the pesto is going on.
>>>
>>> Put me down for buying a bottle of that perfume, please...
>>>
>>> -S-
>>>
>>
>> Well Steve, some people need a reciple to help them not screw up
>> egregiously. Some foods really benefit from that too, like baking and
>> I know my candy making, which I only do once a year (now twice with my
>> recent foray into Valentine's Day Chocolate Covered Cherries!) Plus to
>> guarantee consistency like for commercial cooking, ya kinda have to
>> stick to as much of a consisent recipe as you can.
>>
>> I know what you mean though. I haven't cookled a pot of chili in
>> years, but whenever I did I just get out my recipe to remind myself of
>> gthe basic ingrednents and proportions thereof, and then just kind of
>> wing it accordingly. That's what I call cooking. Otherwise you could
>> just program a machine to do it!
>>
>> John Kuthe...
>
> I agree completely when it comes to baking. When it comes to dinner
> type things, though, we tend to be "off book" here - we'll sometimes
> have a recipe up on the computer screen in the other rooms and halfway
> pay attention to it, sometimes not. Different strokes and all that...
>
> -S-
As Emeril used to say on his show: "Baking is chemistry!" He meant
follow the recipe carefully.
Graham

On 4/16/2014 9:23 PM, ImStillMags wrote:
> On Wednesday, April 16, 2014 7:05:59 PM UTC-7, Janet Wilder wrote:
>> On 4/16/2014 8:38 PM, ImStillMags wrote:
>
>>
>> I don't use parsley or butter in pesto. I'd never heard of butter in
>>
>> pesto. I'm curious as to why you use butter.
>>
>
> I makes it richer and creamier and the parsley gives it more herbal notes.
> I think it's the best pesto ever.
>
Thanks. I might try the parsley, but I top off small containers of
pesto with extra olive oil and freeze them. I'm not sure how the butter
would keep.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
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On Thu, 17 Apr 2014 07:06:34 -0700 (PDT), ImStillMags
> wrote:

> Costco sells pine nut for a very decent price. Their stuff is trustworthy.
> That's where I buy mine and keep them in the freezer.

Aren't Costco pine nuts Chinese? I think I checked and that's why I
don't buy them. You run the risk of a bitter after taste that lasts
for days and I'd rather not take the chance. I'd buy American pine
nuts (from Arizona?) if they weren't super expensive, so I make it
without nuts. A few days ago, I saw a substitute of pepitas which
sounds like it would work - but I haven't tried it yet.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 17 Apr 2014 07:58:10 -0500, John Kuthe >
wrote:

> I haven't cookled a pot of chili in
> years, but whenever I did I just get out my recipe to remind myself of
> gthe basic ingrednents and proportions thereof, and then just kind of
> wing it accordingly. That's what I call cooking. Otherwise you could
> just program a machine to do it!

Better watch out! All the robots will come out of the woodwork and
chastise you for not following recipes to the T.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 17/04/2014 9:55 AM, sf wrote:
> On Thu, 17 Apr 2014 07:06:34 -0700 (PDT), ImStillMags
> > wrote:
>
>> Costco sells pine nut for a very decent price. Their stuff is trustworthy.
>> That's where I buy mine and keep them in the freezer.
>
> Aren't Costco pine nuts Chinese? I think I checked and that's why I
> don't buy them. You run the risk of a bitter after taste that lasts
> for days and I'd rather not take the chance. I'd buy American pine
> nuts (from Arizona?) if they weren't super expensive, so I make it
> without nuts. A few days ago, I saw a substitute of pepitas which
> sounds like it would work - but I haven't tried it yet.
>
The trouble is that unscrupulous dealers will re-package Chinese pine
nuts and label them as product of Italy or the USA. For example, there
are supposedly Italian canned tomatoes out there that are a re-labelled
Chinese product.
Graham

On Thu, 17 Apr 2014 09:59:45 -0400, "Steve Freides" >
wrote:

> I agree completely when it comes to baking. When it comes to dinner
> type things, though, we tend to be "off book" here - we'll sometimes
> have a recipe up on the computer screen in the other rooms and halfway
> pay attention to it, sometimes not. Different strokes and all that...

Even with baking, you can make substitutes. I do it a lot and rarely
screw anything up. All you need to do is survey several recipes for
the same baked item and notice how much they vary.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thursday, April 17, 2014 9:55:00 AM UTC-7, Janet Wilder wrote:

>
> Thanks. I might try the parsley, but I top off small containers of
>
> pesto with extra olive oil and freeze them. I'm not sure how the butter
>
> would keep.
>

I do the same if I'm not going to use it up right away and I've never had a problem with the butter in the pesto.

On Thursday, April 17, 2014 9:58:13 AM UTC-7, sf wrote:

Since my website is for the general public, it has recipes, of course those here can do their own thing as they would normally do, but a lot of people need a recipe to follow.

On Thursday, April 17, 2014 9:55:41 AM UTC-7, sf wrote:

> Aren't Costco pine nuts Chinese? I think I checked and that's why I
>
> don't buy them. You run the risk of a bitter after taste that lasts
>
> for days and I'd rather not take the chance. I'd buy American pine
>
> nuts (from Arizona?) if they weren't super expensive, so I make it
>
> without nuts. A few days ago, I saw a substitute of pepitas which
>
> sounds like it would work - but I haven't tried it yet.



I don't use a lot of pine nuts and the package I had in the freezer I have had for a while. This batch of pesto used up the last of them and I have thrown it away and I couldn't honestly tell you what it said. I had no bitter aftertastes from these pine nuts from this package at all. As I said I keep them in the freezer so they don't go rancid. Maybe freezing them makes a difference in the taste....I don't know.

On 4/17/2014 12:39 PM, graham wrote:
> On 17/04/2014 7:36 AM, S Viemeister wrote:

>> The last time I looked at Costco pine nuts, they were marked 'product of
>> China'.
>
> I haven't experienced it but I've heard of a nasty metallic taste that
> Chinese nuts leave in the mouth and that it affects one for days
> afterwards.
>
Only _some_ Chinese ones - a few years ago, they mixed in the wrong type
of pine nut (presumably to increase profit?). I'm not willing to take a
chance on them.

sf wrote:
>
> Aren't Costco pine nuts Chinese? I think I checked and that's why I
> don't buy them.

LOL! Oh those evil Chinese ppl!

G.

On 4/17/2014 1:41 PM, ImStillMags wrote:
> On Thursday, April 17, 2014 9:55:41 AM UTC-7, sf wrote:
>
>> Aren't Costco pine nuts Chinese? I think I checked and that's why I
>>
>> don't buy them. You run the risk of a bitter after taste that lasts
>>
>> for days and I'd rather not take the chance. I'd buy American pine
>>
>> nuts (from Arizona?) if they weren't super expensive, so I make it
>>
>> without nuts. A few days ago, I saw a substitute of pepitas which
>>
>> sounds like it would work - but I haven't tried it yet.
>
>
>
> I don't use a lot of pine nuts and the package I had in the freezer I have had for a while. This batch of pesto used up the last of them and I have thrown it away and I couldn't honestly tell you what it said. I had no bitter aftertastes from these pine nuts from this package at all. As I said I keep them in the freezer so they don't go rancid. Maybe freezing them makes a difference in the taste....I don't know.
>
I keep mine in the freezer, too

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
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On Wed, 16 Apr 2014 18:38:17 -0700 (PDT), ImStillMags
> wrote:

>A friend brought me a potted basil plant that was hugely bushy. So I trimmed it back, and made my favorite peso with it. Made a decent amount so I'll keep it in the fridge with a layer of olive oil on the top to prevent oxidation. I'm having a big dollop tonight on my little steak, broccoli and cauliflower mash. Yum , Yum,.
>
>I wish I could bottle the smell of fresh basil. I think they should make a perfume that smells like that.
>
>Recipe By : Sitara
>Serving Size : 20 Preparation Time :0:20
>Categories : Appetizers Spreads
> Italian Pasta
> Sauces Sandwiches
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 cups basil leaves -- packed
> 2 large garlic cloves -- rough chopped
> 1/2 cup pine nuts
> 3/4 cup fresh parsley -- packed
> 3/4 cup Parmesan cheese -- grated
> 1/2 cup olive oil
> 1/4 cup butter -- melted
> salt to taste
>
>Place all ingredients except salt in food processor. Process by pulsing until you have a fairly smooth paste with just a bit of chunkiness. Taste for salt and add if you need it.
>
>http://www.hizzoners.com/index.php/r...as-basil-pesto

Thanks for posting this, I'm way overdue for a pesto fix.
Like the butter idea, never tried that before but will do so next
time.

On Thu, 17 Apr 2014 02:58:25 -0500, Alan Holbrook >
wrote:

>ImStillMags > wrote in
:

>I enjoy homemade pesto, too, but I can't find a co-signer these days for
>a loan so I can buy pine nuts. I ran across this recipe that uses
>pistachios and almonds in place of the pricey little pine nuts on the
>web. I might just give it a try.

Other nuts do make nice pestos, but IMO nothing beats pine nuts.

On Thursday, April 17, 2014 3:52:41 PM UTC-7, Jeßus wrote:
>
> Other nuts do make nice pestos, but IMO nothing beats pine nuts.

I agree. And you don't use a lot.

I'd rather pay the price and have pine nuts in my freezer for different uses. They last a long time, at least they do in my house, and I think they are worth it.

On Thursday, April 17, 2014 3:50:27 PM UTC-7, Jeßus wrote:

Let me know how you like it !! Thanks.

On Thu, 17 Apr 2014 09:41:51 -0700, graham > wrote:

>On 17/04/2014 6:59 AM, Steve Freides wrote:
>> John Kuthe wrote:
>>> On Thu, 17 Apr 2014 08:29:55 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> ImStillMags wrote:
>>>>> A friend brought me a potted basil plant that was hugely bushy. So
>>>>> I trimmed it back, and made my favorite peso with it. Made a
>>>>> decent amount so I'll keep it in the fridge with a layer of olive
>>>>> oil on the top to prevent oxidation. I'm having a big dollop
>>>>> tonight on my little steak, broccoli and cauliflower mash. Yum ,
>>>>> Yum,.
>>>>>
>>>>> I wish I could bottle the smell of fresh basil. I think they
>>>>> should make a perfume that smells like that.
>>>>>
>>>>> Recipe By : Sitara
>>>>> Serving Size : 20 Preparation Time :0:20
>>>>> Categories : Appetizers Spreads
>>>>> Italian Pasta
>>>>> Sauces Sandwiches
>>>>>
>>>>> Amount Measure Ingredient -- Preparation Method
>>>>> -------- ------------
>>>>> -------------------------------- 3 cups
>>>>> basil leaves -- packed 2 large garlic
>>>>> cloves -- rough chopped 1/2 cup pine nuts
>>>>> 3/4 cup fresh parsley -- packed
>>>>> 3/4 cup Parmesan cheese -- grated
>>>>> 1/2 cup olive oil
>>>>> 1/4 cup butter -- melted
>>>>> salt to taste
>>>>>
>>>>> Place all ingredients except salt in food processor. Process by
>>>>> pulsing until you have a fairly smooth paste with just a bit of
>>>>> chunkiness. Taste for salt and add if you need it.
>>>>>
>>>>> http://www.hizzoners.com/index.php/r...as-basil-pesto
>>>>
>>>> I don't think either me or my wife has ever made pesto from a recipe
>>>> - well, maybe years ago. Just basil leaves and pine nuts, plus
>>>> garlic, and oil. You can throw in whatever else you like -
>>>> personally, I prefer to save the parmesean for adding at the table
>>>> to whatever dish the pesto is going on.
>>>>
>>>> Put me down for buying a bottle of that perfume, please...
>>>>
>>>> -S-
>>>>
>>>
>>> Well Steve, some people need a reciple to help them not screw up
>>> egregiously. Some foods really benefit from that too, like baking and
>>> I know my candy making, which I only do once a year (now twice with my
>>> recent foray into Valentine's Day Chocolate Covered Cherries!) Plus to
>>> guarantee consistency like for commercial cooking, ya kinda have to
>>> stick to as much of a consisent recipe as you can.
>>>
>>> I know what you mean though. I haven't cookled a pot of chili in
>>> years, but whenever I did I just get out my recipe to remind myself of
>>> gthe basic ingrednents and proportions thereof, and then just kind of
>>> wing it accordingly. That's what I call cooking. Otherwise you could
>>> just program a machine to do it!
>>>
>>> John Kuthe...
>>
>> I agree completely when it comes to baking. When it comes to dinner
>> type things, though, we tend to be "off book" here - we'll sometimes
>> have a recipe up on the computer screen in the other rooms and halfway
>> pay attention to it, sometimes not. Different strokes and all that...
>>
>> -S-
>As Emeril used to say on his show: "Baking is chemistry!" He meant
>follow the recipe carefully.
>Graham

Sometimes very much so! And varying the recipe in baking can get hou
into all sorts of incoinsistent outcomes, like getting yolk in the
meringue or getting sugary batter in the french cruller batter (donut
shop days.)

John Kuthe...

On Thu, 17 Apr 2014 16:06:35 -0400, Gary > wrote:

> sf wrote:
> >
> > Aren't Costco pine nuts Chinese? I think I checked and that's why I
> > don't buy them.
>
> LOL! Oh those evil Chinese ppl!
>
I did elaborate about why.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 4/17/2014 10:36 AM, S Viemeister wrote:
> On 4/17/2014 10:06 AM, ImStillMags wrote:
>> On Thursday, April 17, 2014 6:02:39 AM UTC-7, graham wrote:
>>> It's not the cost that concerns me but the source! Many come from China
>>>
>>> and the packets or bulk bins don't tell you from where they came.
>>>
>> Costco sells pine nut for a very decent price. Their stuff is
>> trustworthy.
>> That's where I buy mine and keep them in the freezer.
>>
> The last time I looked at Costco pine nuts, they were marked 'product of
> China'.

Not everything from China is bad though.

On 4/17/2014 4:26 PM, Ed Pawlowski wrote:
> On 4/17/2014 10:36 AM, S Viemeister wrote:
>> On 4/17/2014 10:06 AM, ImStillMags wrote:
>>> On Thursday, April 17, 2014 6:02:39 AM UTC-7, graham wrote:
>>>> It's not the cost that concerns me but the source! Many come from China
>>>>
>>>> and the packets or bulk bins don't tell you from where they came.
>>>>
>>> Costco sells pine nut for a very decent price. Their stuff is
>>> trustworthy.
>>> That's where I buy mine and keep them in the freezer.
>>>
>> The last time I looked at Costco pine nuts, they were marked 'product of
>> China'.
>
> Not everything from China is bad though.

Except iPhones and iPads. Those are bad as well as evil. My guess is
that China will surpass us as a world power in the not too distant
future so we better start sucking up to them early and often.

On Thu, 17 Apr 2014 11:37:10 -0700 (PDT), ImStillMags
> wrote:

> On Thursday, April 17, 2014 9:58:13 AM UTC-7, sf wrote:
>
> Since my website is for the general public, it has recipes,
> of course those here can do their own thing as they would
> normally do, but a lot of people need a recipe to follow.

I certainly need a recipe the first time I make something - familiar
or unfamiliar. I wasn't saying to ditch recipes, but I also don't
think that it's necessary to strictly adhere to a particular recipe
when you're not cooking for money. If you're selling a product, you
*must* replicate them as if they were stamped out in a factory or else
you'll. be stuck with unhappy customers. I'm not in business selling
food and I enjoy variations on a theme. I'd hate cooking if I had to
make everything the same way every single time I made it.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Sqwertz" > wrote in message
...
> On Thu, 17 Apr 2014 02:58:25 -0500, Alan Holbrook wrote:
>
>> I enjoy homemade pesto, too, but I can't find a co-signer these days for
>> a loan so I can buy pine nuts. I ran across this recipe that uses
>> pistachios and almonds in place of the pricey little pine nuts on the
>> web. I might just give it a try.
>
> I don't consider pine nuts to be a very important component of pesto.
> Just leave them out.
>

I disagree. I also disagree with OP saying "just toss everything in the
food processor". I add the pignoli at the end so they are chopped up a bit,
but remain chunky.

On Fri, 18 Apr 2014 07:57:03 -0700, "Eddie" > wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On Thu, 17 Apr 2014 02:58:25 -0500, Alan Holbrook wrote:
> >
> >> I enjoy homemade pesto, too, but I can't find a co-signer these days for
> >> a loan so I can buy pine nuts. I ran across this recipe that uses
> >> pistachios and almonds in place of the pricey little pine nuts on the
> >> web. I might just give it a try.
> >
> > I don't consider pine nuts to be a very important component of pesto.
> > Just leave them out.
> >
>
> I disagree. I also disagree with OP saying "just toss everything in the
> food processor". I add the pignoli at the end so they are chopped up a bit,
> but remain chunky.
>
I agree with Steve, although it's not really pesto when we leave them
out. However, if I were to add them - I'd do it just before serving
so they wouldn't get mushy. Nothing worse than a stale chewing nut,
no matter how finely ground.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 17 Apr 2014 16:07:43 -0700 (PDT), ImStillMags
> wrote:

>On Thursday, April 17, 2014 3:50:27 PM UTC-7, Jeßus wrote:
>
>Let me know how you like it !! Thanks.

Will do.

I have some basil in the garden but haven't looked at it for a while,
hopefully there will be enough fresh and tender leaves there.

Then, I just need to buy some pine nuts. I used to keep pine nuts in
the pantry at all times, but at one stage I didn't use any for close
to a year, so I stopped doing that. They're on my shopping list now...

We have plenty of pine trees in the area, if it wasn't so much work
I'd go and harvest my own... assuming it was the right time of year

On Thu, 17 Apr 2014 16:06:48 -0700 (PDT), ImStillMags
> wrote:

>On Thursday, April 17, 2014 3:52:41 PM UTC-7, Jeßus wrote:
>>
>> Other nuts do make nice pestos, but IMO nothing beats pine nuts.
>
>I agree. And you don't use a lot.
>
>I'd rather pay the price and have pine nuts in my freezer for different uses. They last a long time, at least they do in my house, and I think they are worth it.

I should do the same and freeze them, never thought of that for some
reason...

On Fri, 18 Apr 2014 07:57:03 -0700, "Eddie" > wrote:

>"Sqwertz" > wrote in message
...
>> On Thu, 17 Apr 2014 02:58:25 -0500, Alan Holbrook wrote:
>>
>>> I enjoy homemade pesto, too, but I can't find a co-signer these days for
>>> a loan so I can buy pine nuts. I ran across this recipe that uses
>>> pistachios and almonds in place of the pricey little pine nuts on the
>>> web. I might just give it a try.
>>
>> I don't consider pine nuts to be a very important component of pesto.
>> Just leave them out.
>>
>I disagree.

I agree with your disagree. It practically defeats the purpose of a
pesto to leave out pine nuts... it's an essential part of the flavour
and texture. Or at least add some other kind of nut, please.

Pesto is one of those things where the whole is greater than the sum
of its parts... leave out any of the basic ingredients and it's a
waste of time.

>I also disagree with OP saying "just toss everything in the
>food processor". I add the pignoli at the end so they are chopped up a bit,
>but remain chunky.

Pignoli? I'll have to look that one up...

Wow - half a cup of pine nuts? That would take half my life savings. Don't you waste a smidgen of this stuff.