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PESTO!
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Buck Toff
Posted: Sat Jul 14, 2007 12:14 am Reply with quote
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I decided to grow some herbs in a few pots this year, part of the new "get healthy" kick I'm on. Amongst other things, I have a few varieties of Basil growing because it smells so cool and I like Pesto (ok, not exactly THE healthiest thing going, but what the hell...)

I'd never made fresh pesto until yesterday. It's pretty easy; a coupla cups of fresh Basil leaves, a few cloves of garlic, a few tablespoons of pine nuts, a bit of salt and pepper, half a cup of olive oil, and half a cup of grated Parmesan cheese.

I don't have a mortar and pestle so I just threw it all in a food processor and whipped it into a grainy, runny paste.

God Damn that is some good shit when made fresh from the garden!!
It's so good I'd put it on ice cream for Christ's sake.
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TEAM_PING_AMORONE
Posted: Sat Jul 14, 2007 2:23 am Reply with quote
Joined: 07 Jan 2002 Posts: 8345 Location: in front of a computer
Man! I LOVE pesto!!! Pasta is my fuggin weakness!!!! Right there with ya on the pesto. I grow tomatos and basil and varieties of peppers ....and all make for some great homemade pastas! Of all of them, pesto is my favorite....made just right with just the right amount of olive oil....yum Yum YUM!!!!!

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Hanoibomb
Posted: Sun Jul 15, 2007 4:43 am Reply with quote
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A pesto thread, awesome! Try this; use cilantro instead of basil, toasted walnuts over pine nuts, along with lime juice, one serrano, salt, olive oil and parmesan. Damn good Texas style pesto!

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norinraddss
Posted: Sun Jul 15, 2007 6:08 pm Reply with quote
Joined: 29 Jul 2003 Posts: 646 Location: Dallas, TX
I like that Texas version man.
At my restaurant I make a grilled artichoke and lemon pesto that's fairly delicious served over crab cakes.

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derekblankporritt
Posted: Sun Jul 15, 2007 10:30 pm Reply with quote
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norinraddss wrote:
I like that Texas version man.
At my restaurant I make a grilled artichoke and lemon pesto that's fairly delicious served over crab cakes.



yessssss, keep going...


*I also love homemade relish with all kinds of peppers minced into it.

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Hanoibomb
Posted: Mon Jul 16, 2007 4:27 am Reply with quote
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derekfuckingporritt wrote:
norinraddss wrote:
I like that Texas version man.
At my restaurant I make a grilled artichoke and lemon pesto that's fairly delicious served over crab cakes.



yessssss, keep going...

I'm with you, that recipe sounds awesome, lets have it.

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mosu101
Posted: Mon Jul 16, 2007 5:43 am Reply with quote
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use cashews instead of pinenuts.

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norinraddss
Posted: Mon Jul 16, 2007 9:08 am Reply with quote
Joined: 29 Jul 2003 Posts: 646 Location: Dallas, TX
Well, to really do it properly, you have to trim some artichokes then breifly blanche them in boiling water before grilling them to caramelized perfection. If you don't wish to go this route, find the best jarred or canned (but not marinated if you're going to grill, otherwise, marinated will work in place) ones you can and go from there.
My written recipe is for like one metric fuck-ton of pesto, so I'll try to size it down here, maybe for enough to serve like four humans.

1 14oz. can artichokes, RINSED, DRIED (very important), SEASONED, then grilled lightly, not too much or they canned stuff will disintegrate.

Fresh zest of 1 Lemon (if you're too lazy to do this, you're probably too lazy to make pesto. if you don't know how, buy a little cheap zester, or lightly shave with a paring knife the yellow skin off a lemon, NOT the white underneath)

1 palmful of toasted nuts. For this particular pesto, I'd recommend pinenuts or walnuts. Anything else may be too strong for the artichokes. just lightly saute them in a DRY skillet to toast. They're done when you smell them.

1 fresh garlic clove

sea or kosher salt and black pepper (feel free to substitute white, but it's too strong, again, for the artichokes IMO)

Fresh grated Parmeggiano Reggiano cheese to taste. NOT much though, please... (you can certainly use the bagged stuff that's SHREDDED, not the powder. if you use the powder, I revoke your right to look at this recipe.)

and finally, I like a pinch of crushed red pepper for a touch of heat. totally optional. (wussssss)

So, obviously then you just combine all that in your food processor (I think blenders make it too runny).

Add a splash of extra virgin olive oil and hit the pulse button a couple times, then repeat that step until it's the consistency of pesto. This is a matter of opinion and personal preference. I like this one slightly runny.

Last step, TASTE before serving. Adjust seasoning as needed. This recipe is just a guide. If you have any doubts, use too little of something then add as needed after you've tasted it.

Sundried tomatoes also make a lovely pesto, if you're into that kind of thing.

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Lincolnz
Posted: Thu Aug 23, 2007 4:07 am Reply with quote
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Try making a roasted red pepper pesto.

So good!

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Lincolnz
Posted: Thu Aug 23, 2007 4:19 am Reply with quote
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oops

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