| | PestoPage 1 of 1 | This is a recipe I make every other week. I like the strong savory taste and find that pesto goes with many things including seafood, gourmet sandwiches. Tools needed: a food processor or a large mortar and pestle.
1/2 cup pine nuts (roasted or raw)
4 oz. fresh basil
1/2 cup olive oil (extra virgin if possible)
1 cup shredded Parmesan cheese (optional)
1/2 teaspoon salt
1/2 teaspoon ground pepper
juice of one lemon (1/2 teaspoon if using prepared juice.)
zest of one lemon (optional).
juice of one orange (optional)
zest of one orange (optional)
Toasting the pine nuts first, though optional, will give better flavor. This is the most difficult part of the recipe as the nuts toast very quickly. Roast the nuts for five to ten minutes at 350F. You'll want to shake them or turn them after five minutes and then again after another two. Watch this carefully; it's easy to burn them. Properly prepared pine nuts should have a golden brown color. I've found that removing before they are "done" works best as they will continue to cook out of the oven.
In the food processor combine the slightly cooled nuts with the olive oil and citrus juice(s). If you are using the zest add this too. Pulse the food processor or combine well in the mortar until you have the consistency of slightly chunky peanut butter. Add the salt, pepper, and basil and pulse a few times to chop up the basil. Once the basil is finely chopped run the food processor continuously until the ingredients are well combined. This could take a minute or two.
Remove the mixture to a bowl and turn in the shredded cheese until just combined.
Notes: You can use less than 1/2 cup of oil. The oil is an emulsifier and helps keep the mixture combined and spreadable. Experiment with less oil if desired. It can always be added later.
Lemon juice alone is sufficient if you are making the "standard" pesto. Use the zests of both fruits and the juice of the orange if you want to use the pesto with seafood.
You can use other strongly flavored hard cheeses if desired. Asiago and Romano cheeses also work well and they give the pesto a slightly different flavor.
You can also leave the cheese out entirely.
I have tried other nuts (almonds, sesame seed, etc.) but pine nuts seem to work best. | |
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Posted: 11/6/2007 4:16:50 PM | Ack!  I forgot. One clove of garlic too. | |
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Posted: 11/11/2007 12:46:31 AM | | When I make it, I make a large amount and then freeze it in ice cube trays. Then I can use it when I like. | |
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| | Joined: 10/3/2009
Msg: 4 | |
| Pesto
Posted: 5/2/2010 1:52:23 AM | Ive revived this thread for a reason.
Ive a Mother's Day function coming up and although Im not particularly keen on the idea (due to the clientele).... I need a
CORIANDER PESTO for the event.
The menu was already set & advertised prior to me taking the reigns so I cant change it as the bookings are finalized
I would never have used it under the circumstances... but meh... whats done is done
Now... yeah... I can google a recipe but alot of them have chilli which I DONT want and isnt a good idea (again... a patrons thing which will take a long while to explain)
Im hoping someone *maybe* uses pesto frequently and has a failsafe-flavor CORIANDER PESTO recipe that *works* for the general masses.
*fingers crossed*
PS
Yep I use and make my own pesto regularly but this is different...
so... bonus points to anyone who can tell me why specifically Coriander and Chilli wouldnt be a good blend for the particular patrons.
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Posted: 5/3/2010 11:26:52 PM | ~§~
"K", cant believe i saw your Post the other day and in today's Herald-Sun,there's a Coriander Pesto recipe from Donna Hay!
2 cups fresh coriander leaves,coarsely chopped.
2 cloves garlic,finely chopped.
1/4 cup toasted cashew nuts.
1/3 cup finely grated parmesan.
1/2 cup lite olive oil or peanut oil.
s&p
And,NO chilli!
Hope this helps.......
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| | Joined: 10/3/2009
Msg: 6 | |
| Pesto
Posted: 5/6/2010 3:38:03 AM | ^^^
You rock Chardy!!
Actually Im making coriander pesto butter to be precise... and with that recipe... I reakon I'll be able to pull it off.
Cheers mate
PS... for anyone interested... coriander... very funky herb and trendy to use... but...
Most women post menopausal... ie remember its a Mother's Day event...
... coriander doesnt agree with and they have a natural distaste for.
Kind of an old wives tale thing... just like cold/frozen cabbage leaves relieving engorged breasts etc. but practically implemented... its a truth. | |
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Posted: 5/7/2010 3:52:19 AM | coriander leaf is known as 'cilantro.' 'coriander' refers to the seed. they do have slightly different flavors and obviously the textures differ dramatically.
i use an old hare krishna recipe for my traditional pesto. and i don't like pesto i've had using other recipes.
i also make an awesome pesto with sun-dried tomatoes. i use about 3 oz of tomatoes, a cup of extra virgin olive oil, 2 cloves of garlic, a cup of grated parm and salt and pepper to tast. if you get the dry-packed tomatoes, you'll need to soak them in hot water first. this makes a great spread for bread chunks and/or crackers in addition to using as a traditional pasta sauce. | |
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Posted: 5/8/2010 3:20:45 AM |
coriander leaf is known as 'cilantro.' 'coriander' refers to the seed.
Although in the UK coriander is the leaf and coriander seed - well, is the seed. "Cilantro" we find very confusing! | |
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Posted: 5/9/2010 12:35:31 PM | 
Pesto is something I use all the time!Pesto butter is a nice twist on compound butter.Also if your lazy you can buy pre-made pesto in the produce section and add softened butter yourself,roll up and refrigerate,then slice off as needed.Try some on broided snapper or even pork chops.
Ratso | |
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Posted: 5/6/2011 6:19:43 PM | | pesto yummy.you do not only use it on pasta. | |
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Posted: 5/7/2011 8:29:33 PM | | Replace pine nuts with a back of mushed up in food processor (thawed) frozen petite peas. Or a pesto hummus by mushing garbanzo beans. I love it, and it's cheaper to make. | |
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Posted: 6/11/2011 7:46:36 AM | what a brilliant idea | |
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Posted: 6/13/2011 8:55:38 AM | I put about a 1/2 cup of basil leaves in my little black and decker chopper/blender,
2T of asiago or parm cheese, 2 T of pine nuts and 1T of walnuts, 1 T of minced garlic, 2 T of olive oil, 1t of lemon juice and 1 T of mary Janes crazy mixed up salt.
Walnuts work well in pesto or at least half the recipe, pine nuts are really expensive here, when you can find them.
I than spread this on crusty sourdough bread, add 1 thin slice of tomatoe or enough to cover the size of your bread, spinkle with fresh parm and bake on 400 until the cheese is melted and golden.
This is my party dish, everyone asks for it.
I grow my own basil organically. | |
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Posted: 6/13/2011 3:29:06 PM | | Yummy. I love making pesto. You should use a good quality olive oil when making pesto. A good quality olive oil is expensive. It is good to have for cooking. Nothing beats a good quality olive oil. I use pesto for pasta grilling veggies or for bread and other things like seafood grilling basting | |
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