I bought some Pesto... classico

But it's not creamy, like the restaurant's... What is the secret
ingredient to make it creamy?

"Gus" > wrote in message
...
>I bought some Pesto... classico
>
> But it's not creamy, like the restaurant's... What is the secret
> ingredient to make it creamy?
>
>

add cream

On Saturday, June 28, 2014 7:41:43 AM UTC-7, Gus Overton wrote:

> I bought some Pesto... classico
>
> But it's not creamy, like the restaurant's... What is the secret
> ingredient to make it creamy?

Did it come in a jar? Jarred pesto is narsty.

The secret ingredient is scratch. That's what the restaurant made
their pesto from.

On Saturday, June 28, 2014 7:41:43 AM UTC-7, Gus Overton wrote:
> I bought some Pesto... classico
>
>
>
> But it's not creamy, like the restaurant's... What is the secret
>
> ingredient to make it creamy?

Gus, we made our own pesto in my restaurant. In order to make a pesto cream sauce you warm cream in a pan and add a couple dollops of pesto and whisk. Then toss with pasta.

Make your own pesto. It's not hard and it is light years better than anything that comes in a jar.

"ImStillMags" > wrote in message
...
> On Saturday, June 28, 2014 7:41:43 AM UTC-7, Gus Overton wrote:
>> I bought some Pesto... classico
>> But it's not creamy, like the restaurant's... What is the secret
>> ingredient to make it creamy?
>
> Gus, we made our own pesto in my restaurant. In order to make a
> pesto cream sauce you warm cream in a pan and add a couple dollops of
> pesto and whisk. Then toss with pasta.
>
> Make your own pesto. It's not hard and it is light years better than
> anything that comes in a jar.



Recommendations on making cream... I'm new to this... milk and basil?
I do have a whisk, came with the juicer.

How much, portions? Can I add cheese?

On Saturday, June 28, 2014 8:45:49 AM UTC-7, Gus Overton wrote:

>
> Recommendations on making cream... I'm new to this... milk and basil?
>
> I do have a whisk, came with the juicer.
>
>
>
> How much, portions? Can I add cheese?



There are many good recipes for pesto, pick one and make it, or use the jarred pesto, your choice.

the cream is regular dairy heavy cream, comes in a carton

if you are going to make a pasta dish for two people, cook the appropriate amount of pasta and drain and set aside

then warm about a half cup or more of heavy cream in a separate pan/skillet and when boiling, add about 1/3 cup of pesto and stir or whisk well till incorporated., you can vary the ratio to suit your tastes.

Add the pasta to the hot pesto cream and toss well.

You can top with parmesan if you like.

I also like to add sliced grilled chicken on the top.

On Sat, 28 Jun 2014 10:41:43 -0400, "Gus" >
wrote:

> I bought some Pesto... classico
>
> But it's not creamy, like the restaurant's... What is the secret
> ingredient to make it creamy?
>
Heavy (whipping) cream? I haven't made it at home, I ordered it on
the side and took the leftovers home. It lasted me for two more meals
for two people. It's too rich to just pour it on the way they do at
the restaurant.
http://shewearsmanyhats.com/2009/08/...o-pasta-oh-my/

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

On Sat, 28 Jun 2014 08:12:40 -0700 (PDT),
wrote:

> On Saturday, June 28, 2014 7:41:43 AM UTC-7, Gus Overton wrote:
>
> > I bought some Pesto... classico
> >
> > But it's not creamy, like the restaurant's... What is the secret
> > ingredient to make it creamy?
>
> Did it come in a jar? Jarred pesto is narsty.

Classico is excellent.
>
> The secret ingredient is scratch. That's what the restaurant made
> their pesto from.

You go right ahead and do that.

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

On Sat, 28 Jun 2014 08:28:23 -0700 (PDT), ImStillMags
> wrote:

> On Saturday, June 28, 2014 7:41:43 AM UTC-7, Gus Overton wrote:
> > I bought some Pesto... classico
> >
> >
> >
> > But it's not creamy, like the restaurant's... What is the secret
> >
> > ingredient to make it creamy?
>
> Gus, we made our own pesto in my restaurant. In order to make a pesto cream sauce you warm cream in a pan and add a couple dollops of pesto and whisk. Then toss with pasta.
>
> Make your own pesto. It's not hard and it is light years better than anything that comes in a jar.

He's a beginning cook. Let him use a jar, it's a good beginning.

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

On Sat, 28 Jun 2014 09:36:43 -0700 (PDT), ImStillMags
> wrote:

> On Saturday, June 28, 2014 8:45:49 AM UTC-7, Gus Overton wrote:
>
> >
> > Recommendations on making cream... I'm new to this... milk and basil?
> >
> > I do have a whisk, came with the juicer.
> >
> >
> >
> > How much, portions? Can I add cheese?
>
>
>
> There are many good recipes for pesto, pick one and make it, or use the jarred pesto, your choice.
>
> the cream is regular dairy heavy cream, comes in a carton
>
> if you are going to make a pasta dish for two people, cook the appropriate amount of pasta and drain and set aside
>
> then warm about a half cup or more of heavy cream in a separate pan/skillet and when boiling, add about 1/3 cup of pesto and stir or whisk well till incorporated., you can vary the ratio to suit your tastes.
>
> Add the pasta to the hot pesto cream and toss well.
>
> You can top with parmesan if you like.
>
> I also like to add sliced grilled chicken on the top.
>
Thanks for the walk through. I think that will be a meal this
weekend. I don't bother making pesto very often because I can buy it
nice and fresh from the Italian deli.

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

Sometimes I add my home grown/made pesto to Alfredo sauce. Creamy and cheesy.

Denise in N.H.

On 6/28/2014 1:03 PM, sf wrote:

> http://shewearsmanyhats.com/2009/08/...o-pasta-oh-my/
>

That looks good. The basil is doing well so it should be in the future
here.

"sf" > wrote in message
...
> On Sat, 28 Jun 2014 10:41:43 -0400, "Gus" >
> wrote:
>
>> I bought some Pesto... classico
>>
>> But it's not creamy, like the restaurant's... What is the secret
>> ingredient to make it creamy?
>>
> Heavy (whipping) cream? I haven't made it at home, I ordered it on
> the side and took the leftovers home. It lasted me for two more meals
> for two people. It's too rich to just pour it on the way they do at
> the restaurant.
> http://shewearsmanyhats.com/2009/08/...o-pasta-oh-my/

That does look good! Will try it... Try and get my gf to make.

On Sat, 28 Jun 2014 21:01:19 -0400, "Gus" >
wrote:

> > http://shewearsmanyhats.com/2009/08/...o-pasta-oh-my/
>
> That does look good! Will try it... Try and get my gf to make.
>
Use Sitra's method for the sauce (warm the cream, then add pesto), it
seemed better, so I'm going to use her method when I make a creamy
pesto sauce. PS: Be sure to use *heavy* cream, don't skimp.

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

"sf" > wrote in message
...
> On Sat, 28 Jun 2014 21:01:19 -0400, "Gus" >
> wrote:
>
>> > http://shewearsmanyhats.com/2009/08/...o-pasta-oh-my/
>>
>> That does look good! Will try it... Try and get my gf to make.
>>
> Use Sitra's method for the sauce (warm the cream, then add pesto), it
> seemed better, so I'm going to use her method when I make a creamy
> pesto sauce. PS: Be sure to use *heavy* cream, don't skimp.
> --


Sitra? Is that the website?

Trying to involve my former ex... in this. Former ex, current gf....
go figure. Dating is easier than being married. She has lots of
cookbook books and cooking utensils, most of which I don't even know the
name of. Nor what to use them for... I do know how to use a spatula.

On Sun, 29 Jun 2014 06:32:53 -0400, "Gus" >
wrote:

> "sf" > wrote in message
> ...
> > On Sat, 28 Jun 2014 21:01:19 -0400, "Gus" >
> > wrote:
> >
> >> > http://shewearsmanyhats.com/2009/08/...o-pasta-oh-my/
> >>
> >> That does look good! Will try it... Try and get my gf to make.
> >>
> > Use Sitra's method for the sauce (warm the cream, then add pesto), it
> > seemed better, so I'm going to use her method when I make a creamy
> > pesto sauce. PS: Be sure to use *heavy* cream, don't skimp.
> > --
>
>
> Sitra? Is that the website?

I never spell her names right without looking and I didn't look, so
shoot me. ImStillMags/sitara
>
> Trying to involve my former ex... in this.

No need to involve her. It's so simple, even YOU can do it! You have
the pesto, now go out and buy whipping cream and pasta. Any kind of
pasta will do, you don't need to stick to bow ties.

> Former ex, current gf....
> go figure. Dating is easier than being married. She has lots of
> cookbook books and cooking utensils, most of which I don't even know the
> name of. Nor what to use them for... I do know how to use a spatula.

Lot's of people are in the situation of being back with their ex.
Can't live with, can't live without. Stay together, but maintain
separate households and various other scenarios. No two are exactly
alike.

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

On 6/29/2014 11:48 AM, sf wrote:
> On Sun, 29 Jun 2014 06:32:53 -0400, "Gus" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>>> On Sat, 28 Jun 2014 21:01:19 -0400, "Gus" >
>>> wrote:
>>>
>>>>> http://shewearsmanyhats.com/2009/08/...o-pasta-oh-my/
>>>>
>>>> That does look good! Will try it... Try and get my gf to make.
>>>>
>>> Use Sitra's method for the sauce (warm the cream, then add pesto), it
>>> seemed better, so I'm going to use her method when I make a creamy
>>> pesto sauce. PS: Be sure to use *heavy* cream, don't skimp.
>>> --
>>
>>
>> Sitra? Is that the website?
>
> I never spell her names right without looking and I didn't look, so
> shoot me. ImStillMags/sitara
>>
>> Trying to involve my former ex... in this.
>
> No need to involve her. It's so simple, even YOU can do it!

Agreed. Why should she have to heat up the cream and stir in the pesto?
It's one of the easiest things in the world to do.

> You have
> the pesto, now go out and buy whipping cream and pasta. Any kind of
> pasta will do, you don't need to stick to bow ties.
>
I prefer angel hair pasta or thin spaghetti for this type of dish.
Bowties have their place, but I wouldn't use them for a creamy pesto dish.

Jill

"jmcquown" > wrote in message
...
> On 6/29/2014 11:48 AM, sf wrote:
>> You have the pesto, now go out and buy whipping cream and pasta.
>> Any kind of
>> pasta will do, you don't need to stick to bow ties.
>>
> I prefer angel hair pasta or thin spaghetti for this type of dish.
> Bowties have their place, but I wouldn't use them for a creamy pesto
> dish.
>
> Jill


Okay. I have some angel hair I bought by mistake recently, though I do
like it once in a while... I may have missed any posts recommending
whipped cream... The kind you get in an aerosol can? Cool whip?

Being facetious... (Did you know "facetious" has all the vowels in
order?)

Anyway, any suggestions on whipping cream? I'm a neophyte. Will a
clerk at the grocery know what to recommend?

On Sun, 29 Jun 2014 12:05:00 -0400, jmcquown >
wrote:

> Bowties have their place, but I wouldn't use them for a creamy pesto dish.

My thoughts, exactly. Almost any long strand (even short pasta like
penne, casarecci and gemelli) would work.

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

On Sun, 29 Jun 2014 12:51:19 -0400, "Gus" >
wrote:

> Okay. I have some angel hair I bought by mistake recently, though I do
> like it once in a while... I may have missed any posts recommending
> whipped cream... The kind you get in an aerosol can? Cool whip?

WhippING cream aka: heavy cream - the kind you turn into whipped cream
for your Thanksgiving pumpkin pie. It's a liquid and it's located
where you find the coffee cream. Do NOT buy coffee cream, it's not
thick enough.

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

"sf" > wrote in message
...
> On Sun, 29 Jun 2014 12:05:00 -0400, jmcquown >
> wrote:
>
>> Bowties have their place, but I wouldn't use them for a creamy pesto
>> dish.
>
> My thoughts, exactly. Almost any long strand (even short pasta like
> penne, casarecci and gemelli) would work.
>

I would also not have a problem with Farfalle with a creamy pesto sauce.