The talk in another thread about Pesto got me busy to use up some
basil I bought last weekend.

First I had to get the molcajete ready.
I remember reading somewhere to pound rice into the molcajete after
cleaning it.

http://i14.tinypic.com/2rfg1u9.jpg

The assembled ingredients are basil, garlic, pine nuts, Parmesan
cheese, salt and olive oil.

http://i13.tinypic.com/2iawigg.jpg

I broke up the basil leaves and added two garlic cloves and some salt.

http://i13.tinypic.com/48coak4.jpg

Half way through the mashing I added the pine nuts.

http://i13.tinypic.com/2qcjf4w.jpg

All smushed up

http://i10.tinypic.com/3zbetd0.jpg

I add olive oil until I get the consistency I like

http://i14.tinypic.com/2usbha8.jpg

Grate up some good Parmesan cheese.

http://i9.tinypic.com/2uhpuur.jpg

I didn't always add the Romano cheese, and I don't add as much cheese
as the recipe calls for. I probably added a little less than a cup.

http://i7.tinypic.com/47d2yop.jpg

Ready for the pasta

http://i12.tinypic.com/2wgrhaw.jpg

Enjoy!

Here's the food processor recipe

@@@@@ Now You're Cooking! Export Format

Pesto

Sauces

2 cups basil leaves; fresh, washed patted dry
4 large garlic cloves; peeled, chopped
3/4 cup piñon nuts; lightly toasted
1 cup olive oil; best quality
1 cup parmesan cheese; freshly grated
1/4 cup Romano cheese; freshly grated
salt and freshly ground pepper; to taste

Lightly toast the piñon nuts in a small skillet.
Combine the basil, garlic, and piñon in the bowl of a food processor.
Leave the motor running and add the olive oil in a slow, steady
stream.
Shut the motor off, add the cheeses, a big pinch of salt and a liberal
grinding of pepper.
Process briefly to combine, then scrape out of bowl and cover until
ready to use.
Based on recipe found in The Silver Palate Cookbook

I also make this with flat leaf parsley instead of basil which is very
good and has a "bite" to it.

** Exported from Now You're Cooking! v5.77 **

Koko
---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

<Koko> wrote in message ...
>
> The talk in another thread about Pesto got me busy to use up some
> basil I bought last weekend.

This ought to be our Rite of Spring, making fresh pesto. And smushing by
hand - very earthy spring rite! I use a recipe I got off TV somewheres which
uses about 1 smallish bunch of Italian parsley to 2 cups packed basil. And I
toast (& cool) the pine nuts, it really does bring out their flavor. And
another recipe I clipped out of the newspaper has jalapenyos in it. I could
do that.
And there is no such thing as too much garlic. I typically use several
cloves.
Edrena

On Mar 28, 7:03 pm, "The Joneses" > wrote:
>
> This ought to be our Rite of Spring, making fresh pesto. And smushing by
> hand - very earthy spring rite! I use a recipe I got off TV somewheres which
> uses about 1 smallish bunch of Italian parsley to 2 cups packed basil. And I
> toast (& cool) the pine nuts, it really does bring out their flavor. And
> another recipe I clipped out of the newspaper has jalapenyos in it. I could
> do that.
> And there is no such thing as too much garlic. I typically use several
> cloves.

Yes, I think the parsley is essential, and plenty of garlic is called
for -- just short of overpowering the herbs. I often do without
adding any cheese at all to the pesto. I may well add some later to
finish a pasta dish but pesto itself doesn't need it. -aem

"aem" > wrote in message
oups.com...
> On Mar 28, 7:03 pm, "The Joneses" > wrote:
>>
>> This ought to be our Rite of Spring, making fresh pesto. And smushing by
>> hand - very earthy spring rite! I use a recipe I got off TV somewheres
>> which
>> uses about 1 smallish bunch of Italian parsley to 2 cups packed basil.
>> And I
>> toast (& cool) the pine nuts, it really does bring out their flavor. And
>> another recipe I clipped out of the newspaper has jalapenyos in it. I
>> could
>> do that.
>> And there is no such thing as too much garlic. I typically use several
>> cloves.
>
> Yes, I think the parsley is essential, and plenty of garlic is called
> for -- just short of overpowering the herbs. I often do without
> adding any cheese at all to the pesto. I may well add some later to
> finish a pasta dish but pesto itself doesn't need it. -aem
>
>
This morning Tyler Florence (Ultimate ~) spread pesto on lengthwise-split
baguette & toasted a la garlic bread in 375F oven, sprinkled with more
parmesan after. Looked good to me. As well as the clam pasta dish.
So did that espresso crème (like mousse) with chocolate whipped cream.
I'll have to go get the recipe for that one - a nice do ahead dessert:
coffee & chocolate, how nice!
Edrena

On Wed, 28 Mar 2007 19:53:53 -0700, Koko wrote:

>
>The talk in another thread about Pesto got me busy to use up some
>basil I bought last weekend.
>

Look good Koko. I see you used organic basil. How much did that cost
if I may ask?

Lou

On Thu, 29 Mar 2007 10:30:44 -0600, Lou Decruss >
wrote:

>On Wed, 28 Mar 2007 19:53:53 -0700, Koko wrote:
>
>>
>>The talk in another thread about Pesto got me busy to use up some
>>basil I bought last weekend.
>>
>
>Look good Koko. I see you used organic basil. How much did that cost
>if I may ask?
>
>Lou

Of course you may ask :-)
It was a 4 oz container for $2.29 I bought it at Trader Joe's.
It measured out to 3 cups of leaves packed.

Koko
---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

On Fri, 30 Mar 2007 09:08:32 -0700, Koko wrote:


>>Look good Koko. I see you used organic basil. How much did that cost
>>if I may ask?
>>
>>Lou
>
>Of course you may ask :-)
> It was a 4 oz container for $2.29 I bought it at Trader Joe's.
>It measured out to 3 cups of leaves packed.
>
>Koko
>---

Wow. I've seen it at TJ's but I thought it was much more expensive.

Thanks,

Lou

Lou Decruss wrote:

> On Fri, 30 Mar 2007 09:08:32 -0700, Koko wrote:
>
>
> >>Look good Koko. I see you used organic basil. How much did that cost
> >>if I may ask?
> >>
> >>Lou
> >
> >Of course you may ask :-)
> > It was a 4 oz container for $2.29 I bought it at Trader Joe's.
> >It measured out to 3 cups of leaves packed.
> >
> >Koko
> >---
>
> Wow. I've seen it at TJ's but I thought it was much more expensive.
>


Go to an Asian or Mexi store and it will be about the same price...much
cheaper than those insane stupormarket prices. Jewel, Domincks and that
whole lot should be SHOT for what they charge for fresh herbs...

I'm itchin' to "test - shop" the new Super H Mart out in Niles (IL), people
are raving about the place on www.lthforum. and elsewhere. Great produce
and everything else so they say...

There is a competitor of sorts called Grand Mart that has taken over some of
the old Cub Food locations, it gets less stellar reviews...

Both are apparantly Korean - owned, they have a wide range of Asian and
other products, plus food courts...

--
Best
Greg

On Wed, 04 Apr 2007 00:45:53 GMT, "Gregory Morrow"
> wrote:


>> >Of course you may ask :-)
>> > It was a 4 oz container for $2.29 I bought it at Trader Joe's.
>> >It measured out to 3 cups of leaves packed.
>> >
>> >Koko
>> >---
>>
>> Wow. I've seen it at TJ's but I thought it was much more expensive.
>>
>
>
>Go to an Asian or Mexi store and it will be about the same price...much
>cheaper than those insane stupormarket prices. Jewel, Domincks and that
>whole lot should be SHOT for what they charge for fresh herbs...

I get basil at a Westmont market. It's called Westbrook. I was just
curious about Koko's Organic stuff. I think the little plastic boxes
Jewel and Dominicks have are supposed to be 2 oz. and are $2.50. I
must pack the cups tighter because I'd never get 3 cups from two of
those packages. (not that I'd buy them there anyway) There must be
regional price differences at TJ's because I saw the organic basil
there a few weeks ago and remember being shocked at how much it was.

Jewel and Dominicks don't cater to those who cook. The "shop local"
flyer comes twice a week and I read it and laugh.

>I'm itchin' to "test - shop" the new Super H Mart out in Niles (IL), people
>are raving about the place on www.lthforum. and elsewhere. Great produce
>and everything else so they say...

Go for it. I'd like to hear about it. Too far north for me unless I
tied it into a trip to Evanston to visit the Spice House.
>
>There is a competitor of sorts called Grand Mart that has taken over some of
>the old Cub Food locations, it gets less stellar reviews...

Ultra Foods has taken over some of the Cub stores also. Cub sucked.
Ultra is better but not wonderful. The store in Forest Park is in a
very black area and has things you won't see in white areas. A lot of
their meat is supplied by moo-n-oink and it's always very good.
Prices are always much better than J and D's

Lou

On Thu, 29 Mar 2007 23:07:22 -0400, Waldo Lydecker
> wrote:

snipped OP


>Wow, you make it look so easy and so good.

Thank you very much. Actually it is.

>Is a molcajete the insturment of choice with people for making this or will something
>else do?

I have made pesto in a food processor for years. One time when I
didn't have enough basil to make the pesto in a food processor I made
a small batch with a mortar and pestle. I think it is so much better
made this way.

>Also, how big should one be.

The molcajete I used holds two cups. I also have two smaller mortars
and pestles for smaller amounts and herbs.

>Another question: are pine nuts readily available in stores?

I don't know where you are but I get them at Costco relatively
inexpensive. They can be pricey, but the recipe calls for only 1/3 cup
for 2 cups of basil.
I've also seen pesto recipes using walnuts instead of the pine nuts. I
don't care for walnuts.

>Also, how much basil should one buy for a two person dinner?

You probably could halve the recipe and still have some left over,
just depends on how much you like to heap on.

>And thanks so much for the pics! I am keeping this
>and all the pics for future reference.
>Thanks!
>Waldo

I appreciate the nice comments thank you.

I don't use all the olive oil called for in the recipe. I prefer to
make mine a little thicker, that way it will go nice in or on chicken,
then for pasta I add more olive oil for a looser sauce.

Hope you enjoy it. Let us know how it turns out.

Koko




---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

said...

> I don't use all the olive oil called for in the recipe. I prefer to
> make mine a little thicker, that way it will go nice in or on chicken,
> then for pasta I add more olive oil for a looser sauce.
>
> Hope you enjoy it. Let us know how it turns out.
>
> Koko


Koko,

Your batch is about the same as I make it, except I don't have a molcajete
like yours AND I cut back on the garlic.

Basil pesto is the only version I'll make, not that I wouldn't enjoy
others!

It's so delicious!!! All that's about left I haven't tried is pesto jelly
rolls.

I could recommend a few tablespoons in pancake or popover batter but that's
so obvious! <VBG>

All the best,

Andy

On Fri, 30 Mar 2007 12:26:14 -0500, Andy <q> wrote:

> said...
>
>> I don't use all the olive oil called for in the recipe. I prefer to
>> make mine a little thicker, that way it will go nice in or on chicken,
>> then for pasta I add more olive oil for a looser sauce.
>>
>> Hope you enjoy it. Let us know how it turns out.
>>
>> Koko
>
>
>Koko,
>
>Your batch is about the same as I make it, except I don't have a molcajete
>like yours AND I cut back on the garlic.
>
>Basil pesto is the only version I'll make, not that I wouldn't enjoy
>others!

You really should try making some using flat leaf parsley, it's really
delicious and has a bit of sharpness to it. I make the parsley version
when I make Hattie's Goat Cheese Tort.

>
>It's so delicious!!! All that's about left I haven't tried is pesto jelly
>rolls.
>
>I could recommend a few tablespoons in pancake or popover batter but that's
>so obvious! <VBG>

Great idea, that would make a nice savory pancake, yeah, with some
thinly sliced ham.
>
>All the best,

And to you,

>Andy

Koko
---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

>>I could recommend a few tablespoons in pancake or popover batter but
>>that's so obvious! <VBG>
>
> Great idea, that would make a nice savory pancake, yeah, with some
> thinly sliced ham.


YES!!! A pesto'd ham AND cheese pancake sandwich!

The perfect dinner pancake!

Andy
I'm not worthy!

On Sat, 31 Mar 2007 10:21:59 -0500, Andy <q> wrote:

>
>>>I could recommend a few tablespoons in pancake or popover batter but
>>>that's so obvious! <VBG>
>>
>> Great idea, that would make a nice savory pancake, yeah, with some
>> thinly sliced ham.
>
>
>YES!!! A pesto'd ham AND cheese pancake sandwich!
>
>The perfect dinner pancake!
>

At the risk of encouraging you in your lunacy ;-)

I'm going to suggest finely dicing the ham and adding it to the batter
along with the pesto. Cook the pancake according to your usual method.
Place finely shaved pieces of a nice melting cheese of your choice on
top of finished pancake. Place under broiler until cheese is nice and
melted. Some of Barb's good jam along side would be very good also.
That would make it reminiscent of a Monte Carlo sandwich.

>Andy
>I'm not worthy!

Yes you are...most of the time.<vbg>

Koko
---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw