It's July - you've got basil coming out the wazoo - what to do? It's the herb that just keeps giving - and this time of year, the more you pick, the more it grows. Here's an idea: make like the Italians and whip up some bulk pesto to freeze and use throughout the year.
Follow along as one Italian chef reveals the perfect pesto for the proliferation of basil taking over your backyard.
Courtesy Ristorante Buca di Bacco
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I tried this recipe yesterday and it is honestly one of the best tasting pesto's I've ever had. It will definitely be a staple in my recipe book. Cannot wait to go pick more basil leaves to make more of this!
wow!!!! who ever said god created recipes seriously needs to be shot in the head.... @ alan pants your just dumb and purposely trying to gas on someone, its ok to think outside the box and you never know it might be really good, when you know your going to try to make it that way out of curosity and love it you hater, all you other ppl that cant think outside the box, yall have no business to eveninstigate and talk trash get a life try new things idiots
If you're female, then I know you've heard of a period. You're male? If you haven't, you will soon enough. They're used in sentences, too. Give it a shot sometime.
A hard on does not count as personal growth.
So, you attack the Catholic church after you accused other's of being closed minded? Maybe not the place, on your "pesto" recipe. :) Plus, you've already insulted Italy's pesto, now you're insulting their religion? Dude, why do you hate Italy?
We are obviously trolling Jeffrey M. He doesn't get it. Thats why it's funny!
Hello! would you mind posting your recipe for pesto? i fast forwarded thru all the hating troll posts, and figured i'd just ask. i love the 'original' pesto, but also enjoy trying different variations. and as i do like pumpkin seeds and cottage cheese (altho i'd never use it to make lasagna...:) ) i'd really like to try your version of pesto. please share?? Thanks!!
Is it over? Has everyone finally expelled enough anger to deflate this theatre? I'm exhausted from this....but kept reading like a total fool.
TIME FOR A NAP
Very good recipe
There's a quote that's attributed to Mark Twain and Oscar Wilde – "All things in moderation, including moderation."
Don't go overboard with something (be it food or an activity), but don't restrict yourself so much that you cause detriment to yourself (and others around you).
The olive oil in a typical serving of pesto once or twice a week isn't going to harm you. In fact, doctors and nutritionists recommend healthy oils like olive oil in small amounts every day. And even occasional/periodic indulgences into larger portions (like when I am at a party and there's a really great pesto and rounds of fresh bread to spread it on) aren't bad for you.
What is unhealthy is to have those "indulgences" every day or multiple times a day.
Another example- small amounts of chocolate (particularly lower sugar dark chocolate) can be good for you, even on a daily basis. Multiple giant candy bars a day isn't.
So true about the fat content, but then what do you expect from the typically unrefined Americans?
here's my recipe...
instead of basil, use oak leaves (maple if ya got em). instead of cheese use queso, oh wait, that is cheese. o.k., use cheese: i am going to try bacon instead. yummm. and finally, instead of salt & pepper, use some sand and ground mulch.
yum yum, i'll be tast'n my pesto in just a few minutes and i know it's better than jeffery's.
I am super excited about the potatoe hint! I love making pesto, but friends who are unfamiliar with pesto get a little put off once it darkens. I hope the potatoe puts an end to that! Thanks!
Hello, Mr Quayle. Still spreading bad spelling?
You can spread disease, discord, and apple seeds, but you cannot spread spelling, grammar Nazi.
I think we've lost all hope for humanity if we can turn something as innocuous as pesto into a hot-button issue. *sigh*
Nonsense. People need to get in touch with their feelings. Then they can learn to express them in a more constructive environment.
I am appalled at all the nasty comments. Wasn't anyone taught 'if you don't have anything nice to say, then don't say it?' We have a lot of mega-egos touting their recipies are better than this one. Guess what, whether you like a recipe or not is highly subjective. The most refreshing thing about cooking is the creativity of it. Alot of people here need to get a life.
Some of us have taken the time to get past a third grade education, and realize that 'a lot' is not one word.
I think the best pesto is from the Ligurian coast, since it is where it originated.
That doesn't make sense. The best cars are BMW, Mercedes, Rolls Royce and Ferrari, but they originated from Detroit (Ford) now the worst cars available
OK, so an Italian had something to do with this article, don't know, don't care. First of all, more garlic. Also, a trick I learned from a fellow chef, along with olive oil add whole butter (not melted). this adds a luxuriousness that I doubt a potato could add. After making it, pour it in a shallow dish and freeze it, then take it out and cut it into cubes and put it in a freezer bag and then in the freezer.
This whole substituting olive oil with chicken broth thing is stupid. The point of a pesto is to create a basil-ified emulsion using a fat. It's like saying, "Instead of using oil, make your mayonnaise with chicken broth." It's not mayonnaise! And pesto without olive oil is not pesto. It's a frankensauce.
If you're worried about calories, try having a normal portion of something for once America.
Pesto should never be made from freakin pumpkin seeds and chicken juice. Thats the most disgusting thing I've ever heard of. Jeffrey you're whats wrong with America.
Relax, it's just fusion....burp!
He's mad, dude.
You know you're a jerk, Alan.
With that said, I too had a small gag reflex when I read Jeffrey's recipe. Linking it to the holocaust would be funny if it weren't so sick.
Jeffrey's recipe reminds me of a West African recipe for braised chicken that I ran across a few years back. I about hurled over the idea of cooking chicken and (gag) okra in tomatoes and peanut butter. Against my better judgement I decided to try it. Guess what? It's to die for delicious!
okra in tomatoes? Sounds like the base of a Creole gumbo.
Considering it's from west Africa there could very possibly be some connection. It was the peanut butter that really threw me
I'm not sure who is who, but I strongly suspect 'Allan' and 'Jeffrey' are actually Obama and Boehner. Don't you two have more important things to be doing?
Don't stop them! They amuse me!
Uh, I didn't answer my own question Jeffrey – you actually missed the inference. .we typically say 'in moderation' to people in the US who are more overweight / morbidly obese than people in the rest of the world. Meaning, they can't or won't subtract calories elsewhere in the diet to accomodate a higher monounsaturated fat content. But your assured sarcastic tone gave me a good laugh. The point essentially is – lots of EVOO can be eaten by people who eat healthfully and make allowances for greater oil consumption than Americans would, because they're not shoving ice cream pies into their diabetes riddled mouths every 5 minutes. Ciao.
Another "chef" makes a simple recipe sound sooooo complicated. Look. Pesto is one of the easiest recipes. Giuliano Hazan has the best recipes. Check him out before following this guy. This guy treats basil as if it's something to fear. Give me a break. Don't fear the basil! Go for it!
I love experimenting as well! My beloved crab cakes are to simply die for. But instead of that high-fat crab meat I substitute a nice firm tofu. I mash it into tiny pieces, adding 1/4 cup of tuna fish juice straight from the can. Instead of mixing in veggies or bread crumbs(because of all the carbs) I simply mix in cottage cheese and 1/2 a can of old bay seasoning! Sear on high in a cast iron skillet, drink 1/8th a box of wine, and enjoy! Yum!
The heated exchange between Moellering and Alan Pants made me nearly shyte myself. And that hasn't happened since 2001, and I was taking large amounts of mescaline at the time. Thanks for the best snorting, chuckling, guffawing laugh I've had in a decade.
I can't wait to try this recipe. Thank you !~
It's obvious who the real Nazi mentality and control freak is here. It will be done by the "rule book of the Gods", or it's off to the dungeon with you! I never said you couldn't make it "your way", but you said I couldn't make it my way. I DID point out why I think my way is better than this recipe (that's my opinion, that of MANY others and YES, it tastes like pesto!) for a number of reasons. Care to challenge me on my blackened fish as well? Alan Pants is the one with the authoritarian, "My way or the highway" mentality. And MGvH; yes, I do something similar; I add fat free cream cheese; I left that out. Cooking is about experimentation and flavors. Mr. Alan Pants (his buddies just call him "Capris", or "banana hammock") takes personal offense to anything upsetting his fragile and tiny apple-cart world. Yeah, the Italians did that to Galileo too there buddy.
That A.Pants guy is psycho-stupid-hateful-ugly.
Jeffry, I Think you're saying recipes evolved over time.
I disagree, I believe God created them. Who are you to play god?
I think Jeffrey is confusing bad hummus with pesto.
Not at all; would you care for my hummus recipe? Have a nice batch in the fridge right now. And I don't make that the 'traditional" way either!
Trolls (about half the people leaving comments) make stupid comments to see who they can get angry. Ignore them–they are fishing and you fell for the bait. Pesto means "ground up"–your can grind up anything and call it pesto. Sounds like you've made something that you and others enjoy. Tradition is good, but without experimentation we wouldn't have many different foods to choose from. Keep doing things your way.
Lemme guess. You substituted black-eyed peas for garbanzo beans and instead of tahini you made a paste out of watermelon seeds and the tears of people who ate you "pesto."
Lets whip together chicken broth with margarine, smidge of orange juice and call it hollandaise sauce. The healthier version? The classics are what they are and should never change. If your sauce catches on and people like it we'll call it Moellering sauce, but not pesto. So quit trying to defend an indefensible position.
Maybe you should not call it " pesto". It's not.
There's more than one way to approach a dish. Are oatmeal raisin and chocolate chip not cookies? Is there one kind of spaghetti sauce? Apparently in your world. Pesto can be generally considered any Basil, olive oil, seeds, etc. oriented sauce. It's traditionalists like many here that keep things stuck in the past. Of course this is how I learned how to make pesto; it's a standard recipe. It's incredible how narrow minded most people are. How the hell do you think they made any recipe to begin with? Somebody had to do it first.
that is true jeff...
but yours is still not pesto.
By your logic means I can still call them pancakes even if I substitute flour with potato, milk with vegan tears and eggs with okra slime.
"Are oatmeal raisin and chocolate chip not cookies?"
Yes they are, but the comparisons are illegitimate. The "pumpkin" concoction is indeed NOT pesto, but is a sauce, which is umbrella for what you're discussing. Sauce. Of which pesto is but one, and Jeffrey's ...concoction is as well.
I'm literally crying tears of laughter reading Allan pants comments.
That cottage cheese and pumpkin seed concoction sounds like a lot of disgusting. Sorry hippie
Hitler comments; yeah, hilarious. Anybody can make the boring and tired recipe referenced here. REAL cooks think beyond little boxes that you sheep are firmly planted in.
well actually the recipe is thinking outside the box... uses potato.... never heard of that myself in pesto...
chicken broth, yack!
It sounds disgusting to me because I have bad reactions to pumpkin seeds and can't stand cottage cheese. It sounds positively revolting.
I second that ...
I don't know Alan Pants from Adam, but I would like to know if "Pants" is a noun or a verb...
I've often added some lemon juice to my basil pesto and also lightly toasted the pine nuts prior.
Be careful; you might incur the wrath of the one Holy Alan Pants, who, like the Catholic church, will tell you the RIGHT way to do things provided from on high, and you will LIKE it.
No worries, Jeffrey. Neither my identity nor my ego is tied inextricably to how I choose to make pesto (or anything else) on a given day! Make it the way you want to and enjoy it, Bro. I'll stick my neck out even farther...I've added some cream to soften the taste and dressed some grilled salmon filets with that. I've used walnuts instead of pine nuts. Hide yer "buttons" 'cause clearly the Alans of this world are eager to push them!
I think this Pesto conversation is hilarious. Alan you are so funny. Thanks for the giggles.
True Pesto is from Genoa! In Liguria, not Amalfi!
That's what I was going to say. Pesto is from the Northwest part of Italy. The Amalfi coast is south of Naples – the other side of the country. Next on Eatocracy, chow mein from freakin Austria.
Hey Alan Pants; you can remove your Capris any time!
Certo!!!!!!!! It's the ONLY kind of Pesto I like to eat!
Extra virgin olive oil is incredibly healthy for people, in moderation. Thanks to its oleocanthal properties, it is both anti-carcinogenic and anti-viral. We say 'in moderation' because the monounsaturated fat contains calories, but it would be safe to consume quite a lot of it (as those in the Mediterrean do, living much longer than North Americans) presuming the total caloric intake of the diet accounted for its consumption. Look up Jeanne Calment – a Frenchwoman and the longest documented woman to ever live on earth. She died at 122 and put olive oil all over her food and rubbed it into her skin. Mariam Amash goes even further and consumes a cup a day and she's 120+ yrs.
I didn't say olive oil is bad for you, but you answered your own question; IN MODERATION. I do use olive oil, IN MODERATION. Yeah, and George Burns smoked all his life and lived to 100. Look, I GET the Mediterranean diet thing. The point is, my version IS healthier, lower calorie and frankly tastes better than traditional pesto recipes, which usually look like liquid olive oil, and some ground up nuts and basil, with little flavor. It's boring. You can make your own recipes; you don't have to rely on tradition "just because".
You live in a dream world. Clearly you are on here pushing your disgusting cottage-cheese-and-pumpkin-refuse concoction to Internet strangers because everyone you actually know refuses to get within seven yards of the stuff.
Your version is not a pesto. It's something you made up. What would Gordon Ramsey say?
Sorry but I'm with Alan Pants on this one. Modifying is fine but this recipe stands fine just by itself. If you say everything is fine in moderation then you don't need to substitute anything if you are eating everything in moderation.
It's still FAT. Just because it's "relatively" better fat doesn't mean you should drink it like water. I do still use some Parmesan as well. Most pesto I see at restaurants is liquid olive oil; mine is completely creamy; I'd be happy to show you a photo of it.
Yeah, and you STILL can't cook your way out of a plastic bag, Which incidentally is where your supposed "pesto" rightly belongs.
There is no substitute for a gourmet olive oil.
chicken broth healthy?,
so those pesticide fed lumps of fat... are healthy?,
I prefer the posters version, no animal has to die, tastes italian (not like a idaho trailer park) and is WAYYYY healthier than yours!!!,
sorry, yours is not pesto... it's a paste... trailer paste...
Since the advent of fat free foods the USA has gotten fatter. What do they do to cottage cheese to make it fat free anyway? All persons over 100 today ate a lot of eggs, bacon, butter, whole milk, and REAL Pesto!
It's mostly genetics that determines lifespan and the way you process fats (sticking to arteries). So eating your sauce, which is not pesto, will not make you more healthy. Just stay away from processed foods, especially "fat free" or "reduced fat" anything. They change the molecules till our bodies don't know what it is nor what to do with it.
Fat laden and oily. Substitute chicken broth for olive oil (I still use a bit of olive oil, but more as a kind of spice), some farmer's cheese for the Parmesan, along wtih pumpkin seeds instead of pine nuts, and fat free cottage cheese to make it creamy. My pesto is better than this or any version I've seen in a restaurant, as well as much healthier.
To be honest, that sounds absolutely disgusting. Cottage cheese to make it creamy?! Ugh, no thanks. Pesto isn't filled with "bad" fats – olive oil is good for you!
Your pesto is garbage. The disparate "ingredients" that comprise your "pesto" make garbage. It's nauseating to read about, let alone to eat. Perhaps you should leave Italian food to the Italians and concentrate on something your German ancestors were good at – like making sausages or exterminating racial minorities. Except instead of gassing them you can just feed them some of your disgusting alleged "pesto."
How about you go pound it, you moron? I'm not ethnic German. Clearly I'm pushing my recipe because nobody will eat it? And exactly how did you conclude that? I've made this recipe for dozens of people, and nobody has ever disliked it. I didn't get hostile with you, you narrow-minded troglodyte. Typical idiots who keep their head firmly planted in the sand, thinking that there's only ONE RIGHT WAY to do things. It's a freaking recipe; you think Italians have a monopoly on a recipe? I can make my own pesto any way the hell I want to! And what the hell do YOU know about cooking? I worked in a freaking Sardinian owned restaurant when I was 15 years old, tough guy. I suppose you make crap that looks more like motor oil than something actually appetizing.
You're a despicable human being, and a bigot to boot.
You have alot of pent up anger. Better work on that so you can improve the quality of your life. No need to get so nasty about a new and refreshing way to make pesto! Reclaim your own life instead of complaining about it to others.
good for you
he may or may not be a bigot....but it doesn't change the fact that your pesto is garbage
why not vegatable broth and ricoita
I'm going to go make my pot roast, which is healthier and better for you than anything you could possibly get in a restaurant. But instead of pork I use tofu for health reasons. When I brown the meat, instead of unhealthy oil or butter I simply use liquid smoke. Then, instead of braising it in salty stock I use water. Season with a teaspoon of nothing. Yummy!
Just because you call it pesto does not make it so. An alternative, sure. Healthier, perhaps. but pesto, no.
I am with you in the sense that I also do pesto in many ways and using different kinds of seeds because pine nuts are tasteless. The best for me are walnuts but because I became allergic to it lately I am using salted cashews and is one of the bests.
Having said that you have to concede that @Alan has a good point. Just imagining myself mixing the ingredients of your pesto seems give me the creeps. Maybe you should prepare traditional pesto without any creativity and let your friends compare both side to side, maybe your friends are too polite to tell what they think.
sounds pretty bad, no offense...
sounds good for a trailer park in idaho... (least they'd have the potatoes)
Please don't call it pesto it's not. I took a bunch of cooking classes from Pepin years ago and his greatest peeve was calling a classic recipe something else and in this case using a classic name for something it's not. And for the ice cube tray method of freezing it's a nice theory but way to exposed to oxidization. It would work if you use it fast. Cooking has a history please respect it.
You didn't make pesto, you made flavored cottage cheese, suitable for drizzling on your serving of canned cat food.. Take heed from the other replies here Real pesto doesn't have a potato in it either. It's just fine as described in the article. Add the potato just before you serve it and call it potato basil soup, garnish with pine nuts and fresh basil. lol
I don't know about the pumpkin seeds, but I've worked with cottage cheese enough to wrap my head around what you're saying. I would give your recipe a shot. Whipped or blended cot. ch. has the consistency of cream cheese. I get it.
Don't you pay any attention to these bored, out-of-school trolls. They aren't worth the effort it takes to type up a comment.
I've heard of stranger things that turned out tasty, so I'd be willing to try this... but I wouldn't call it pesto. Maybe a basil dip? The olive oil is important for flavor and consistency; I can't see how chicken broth and cottage cheese would be an adequate substitute.
I think your version sounds delish! thanks for the hint. will whip up a batch tonite.....yummy
I never knew you could freeze pesto! Great to know and I will try the potatoe too! Unfortunately, Basil did not make it the week of July 4th when we were out of town, too hot, not enough water from the sprinkler. :( Services were held the next day.
you can also freeze pesto in ice cube trays... works great!
Ice cube whats?? LOL I think it might clog the auto ice maker....jk. I want to give this a try cuz I loves me some pesto, but cubes might be too small. Time to get a new Basil plant.
Only works if you have a baby, but I saved a dozen or so glass baby food bottles for this. Great for single serving sizes.
I've done the same thing. Ice trays work great for Demi-Glace too
We've been doing this for years. Once the cubes of pesto have been frozen put them in a ziploc or other container and then use as many as you need during the winter. We take out three or four an hour or two before dinner and let them thaw. Not much beats "fresh" pesto on pasta in January.
Pesto is green.
And now back to your regularly scheduled Eatocracy...
i love pesto! cannot wait to try this recipe. my favorites are pesto on scrambled eggs and also on my turkey sandwiches!
Try substituting pesto sauce for pizza sauce on pizza. Pesto pizza... Mmmmmmmmmmmmmmmmmmmmmm.
Pesto on just about anything is awesome.
I just picked some basil from my garden today!!!! I was so excited because it's the first time a grew it and I used it in a fresh vegetable/tomato sauce.
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