Pesto

[LovinTheAtx]

I need pesto help! I just need a good recipe for a basic basil pesto.

I've seen many recipes, but I just want a simple one that's easy to make yet has some taste to it. I love the cold pesto pasta salads and I'm trying to recreate that easily.

The past pesto I've made seems too bitter.

Thanks for the help!

 

[mishatx]

My pesto recipe is

handful of basil
teaspoon of oil
teaspoon of pine nuts
chunk of parmesan cheese
clove of garlic

mix up in the magic bullet and nuke for 20 seconds or so.

 

[scottsins]

mishatex has it right. that's the basic. if you want to add some finely grated parmesan, it'll give it another dimension, but still with the basic flavor.

 

[LovinTheAtx]

Thanks for the advice. I think where I went wrong last time was the amount of oil. The last recipe I used called for a lot more oil.

I'm going to try this out tonight hopefully.

 

[scottsins]

^
^

your solution is simple.

do not jsut add some meaured amount of oil all at once.

add a little. add some more gradually, stirring in, and checking for consistency. when it's right, stop adding oil. that's why measured recipes can be off.

 

[scottsins]

I forgot to mention tat another GREAT addition is sun-dried tomatoes.

 

[hrhorn]

I like adding equal parts Pecorino Romano and Parmigiano-Reggiano to my pestos.

 

[WaywardHorn]

spred it on a boboli, cover with Mozzarella and PR, add sliced grilled chicken fines herbs and sundried tomatoes. Bake at 450 for 18 minutes and cream your pants.

 

[hullabelew]

I make a huge batch at the end of the summer from my basil plant. Then pour the stuff into ice cube trays. After they freeze, pop them out and wrap each cube in foil. Easy to use throughout the year.

 

[DallasCowpoke]

Try making pesto w/ 3-1 spinach to basil. I keep this on hand regularly, and it's great in almost anything. Sometimes a spoon and a warm chunk of bread is all you need.

 

[jmrob93]

I got some fresh cilantro pesto and poblano pesto at the Cafe on the Run at my HEB-- not traditional but nice-- I thinned out with more olive oil and a tsp of butter and nuked and drizzled over a super rare grilled tuna filet--- that was nice

 

[DallasCowpoke]

Man, I right there w/ you! I buy those "pre-made" pestos, along w/ a ton of their other sauces, almost every trip I make to Central Market. I generally buy like 2-4 ozs, depending on what, and it makes life so simple.

Just Mon, I stopped, bought two boned trout, about 4 spoons of sundried tomato pesto, which I stuffed the trout w/ and baked. I had dinner ready in 20 mins w/ zero effort. Worth EVERY penny!

 

[Mack Tripper]

I am also a fan of adding spinach to the pesto. I also add crushed red peppers and a little lemon or lime juice.