NationStates Jolt Archive

I tried pasta with fresh pesto for the first time yesterday.

First thing I'd like to do is gather up everyone who has ever tried it, especially those that have it on a fairly regular basis and/or make their own and put them in a room barely large enough to hold them all with about a 3:1 attack weasel per person ratio.

My god! The moment it was mixed into the still hot pasta it was like my nostrils were dancing! Once I tasted it, my mouth joined in. Why the fuck did nobody tell me about this stuff?!? :mad:

It just isn't right. When you have such superconcentrated awesomeness at your disposal, not sharing it is a sin. I asked Jesus and after a nose and mouthful, He agreed with me. Jesus wants to slap you all.

Well, I won't fall into that trap. I'm officially telling you: Try pesto. You'll love it. As for me, what triggered this pesto interest was the fact that I'm growing Genovese Basil in my Aerogarden and it is the standard pestoing basil so I sought out someone who knew more about it and he made some for me. The only thing that kept me from tackling him and wedgieing him into oblivion was the fact that he still had the recipe in his head. I am alreadfy researching recipes with an eye toward low fat versions. *nod*

Why the fuck did nobody tell me about this stuff?!?
We were too busy stufffing it in our faces.

I occasionally use it on pizza.

Heh. I've just this moment finished a simple little meal of pasta, garlic, chillies, onion, smoked sausage and green pesto. Must be about the thousandth time I've used pesto... but keep your weasels to yourself, please.

For a change, I sometimes stir in a bit of creme fraiche.

Try it with semen, the magical ingredient.

We thought you were happy with tacos

I'm printing this out for my kids who refused to try my pesto shells at dinner last night.

Thanks.

Tacos and Pesto. Try it. You'll love it.

We thought you were happy with tacos

Tacos....pesto.... Hmm.... *concocts recipe*

What is pesto?

Try it with semen, the magical ingredient.
Eh...

Eh...

I take it you won't be eating dinner at my house any time soon.

I'm printing this out for my kids who refused to try my pesto shells at dinner last night.

Thanks.

Smelling it as it's tossed into the pasta might help. It was heavenly. If my nose had teeth, I would have eaten it that way. :p

While I love pasta, I dislike pesto.

What is pesto?

It's a paste or very thick sauce, almost puree-like traditionally made from fresh basil, garlic, pine nuts, Parmesan cheese and olive oil. There are also numerous variation of recipe. A small amount can be tossed into pasta or spread onto bread or used as a condiment.

What is pesto?

In its simplest form, basil, parmesan, and olive oil. You can add all sorts of other yummy things to it, though.

It's a paste or very thick sauce, almost puree-like traditionally made from fresh basil, pine nuts, Parmesan cheese and olive oil. There are also numerous variation of recipe. A small amount can be tossed into pasta or spread onto bread or used as a condiment.

Don't forget the semen.

Don't forget the semen.

You add that after you smell it. ;)

It is good stirred into soup as well, pesto that is not semen.

It is good stirred into soup as well, pesto that is not semen.

I would imagine so. I believe it's added to Minestrone soup.

I take it you won't be eating dinner at my house any time soon.
Is there a cult ref I'm missing?

fresh pesto is fantastic, and it freezes quite well too, solving the "all my basil is about to wilt" problem that plagues gardeners at the end of summer.

Cookbooks seem to always recommend freezing it in ice cube trays, which is the same thing they recommend for homemade stock and extra egg whites -- apparently cookbook authors suffer from a surfeit of ice cube trays.

I take it you won't be eating dinner at my house any time soon.

Guess who's coming for dinner?

fresh pesto is fantastic, and it freezes quite well too, solving the "all my basil is about to wilt" problem that plagues gardeners at the end of summer.

Cookbooks seem to always recommend freezing it in ice cube trays, which is the same thing they recommend for homemade stock and extra egg whites -- apparently cookbook authors suffer from a surfeit of ice cube trays.

I used to make my own fresh baby food and froze it in ice cube trays, it was easy to store that way and also easy to measure enough to thaw since each "cube" was about 1oz.

Guess who's coming for dinner?

Sydney Poitier?

Don't forget the semen.

Hotwife just made a jizz joke, AND has Doonesbury's Duke as his avatar. Did I just cross over into Bizarro World?

Hotwife just made a jizz joke, AND has Doonesbury's Duke as his avatar. Did I just cross over into Bizarro World?

Check to make sure you don't have a goatee and a sash, I suppose.

I used to make my own fresh baby food and froze it in ice cube trays, it was easy to store that way and also easy to measure enough to thaw since each "cube" was about 1oz.

That's a clever idea. I may try that once the baby gets old enough for solids. I'm assuming you thaw it in hot water? I'm going to have to get some more ice cube trays and label them so my husband doesn't end up adding pureed butternut squash cubes to his whiskey. Or pesto, for that matter.

Mmm...whiskey-squash...

That's a clever idea. I may try that once the baby gets old enough for solids. I'm assuming you thaw it in hot water? I'm going to have to get some more ice cube trays and label them so my husband doesn't end up adding pureed butternut squash cubes to his whiskey. Or pesto, for that matter.

Mmm...whiskey-squash...

It's really a great way to make sure your baby gets the best food (http://www.wholesomebabyfood.com/). I often worried about the preservatives and chemicals in jarred baby food. I'm kinda a really neurotic mom though. :tongue:

Babies love pesto.

My kids eat it as a default food. Like, if I can't get them to eat the chickpeas and duck, I can always get them to eat noodles with pesto.

Hotwife just made a jizz joke, AND has Doonesbury's Duke as his avatar. Did I just cross over into Bizarro World?

If you had said Gonzo World, it would have been perfect.

I worship pesto. I can't believe LG isn't familiar with it.

Probably not particularly authentic but I quite like the pesto mixed into some single cream and then stirred through some linguine.

Probably not particularly authentic but I quite like the pesto mixed into some single cream and then stirred through some linguine.

If you want authentic, you could always check Hazan's book.

She probably demands grinding the fresh leaves in a stone mortar.

I hate pasta, so I don't really remember every having pesto, since it's usually the only time you come across it. Sounds good though, I am ashamed to be so unfamiliar with it.

I hate pasta, so I don't really remember every having pesto, since it's usually the only time you come across it. Sounds good though, I am ashamed to be so unfamiliar with it.

I'll make you some.

I'll make you some.

You're so good to me...can I lick it off you too?

I hate pasta

We don't appreciate your kind in here.

We don't appreciate your kind in here.

I'm sorry, I'd prefer it be otherwise. I have a similar dispreference for bread. It's not my fault, I swear!

You're so good to me...can I lick it off you too?

I was wondering what to put it on!

You're awesome!

Pesto is wonderful and versatile. Make a variation on deviled eggs substituting fresh pesto for some of the mayonaisse - good stuff.

I hate pasta, so I don't really remember every having pesto, since it's usually the only time you come across it. Sounds good though, I am ashamed to be so unfamiliar with it.

See my recipe for pesto-deviled eggs.

I tried pasta with fresh pesto for the first time yesterday.

:eek:

I'm really surprised you've never had it before. It's great stuff.

Welcome to the club, LG. Your taste buds will thank you for making the choice to try and want more pesto.

Personally, I like pesto on mashed potatoes... or as part of my garlic bread. It's also good on pizza...

I was wondering what to put it on!

You're awesome!

Now we can also call it your pesto delivery system!

If you want authentic, you could always check Hazan's book.

She probably demands grinding the fresh leaves in a stone mortar.

Strangely her book was on a shelf that I could reach without getting up. She mixes it with ricotta cheese and serves with lasagne type pasta, kind of similar. She does give a food processor method as well as the mortar and pestle.

Strangely her book was on a shelf that I could reach without getting up. She mixes it with ricotta cheese and serves with lasagne type pasta, kind of similar. She does give a food processor method as well as the mortar and pestle.

That's an awesome book.

Does she specify what cheese(s) to use?

It's a paste or very thick sauce, almost puree-like traditionally made from fresh basil, garlic, pine nuts, Parmesan cheese and olive oil. There are also numerous variation of recipe. A small amount can be tossed into pasta or spread onto bread or used as a condiment.

operative word being small...I hate it when you get some dish with a bloody great dollop of the stuff plonked smack bang in the middle of whichever portion is most inappropriate to combine with pesto...

That's an awesome book.

Does she specify what cheese(s) to use?

For pesto she uses a mixture 2oz of parmigiano-reggiano to 2 tablespoons of grated romano cheese, though she does suggest peccorino fiore sardo instead of the romano in which case you want slightly more.

3 1/2 oz fresh basil leaves, 2 cloves of garlic, 3 tablespoons of pine nuts, salt, and 1 1/2 oz of butter

I tried pasta with fresh pesto for the first time yesterday.

First thing I'd like to do is gather up everyone who has ever tried it, especially those that have it on a fairly regular basis and/or make their own and put them in a room barely large enough to hold them all with about a 3:1 attack weasel per person ratio.

My god! The moment it was mixed into the still hot pasta it was like my nostrils were dancing! Once I tasted it, my mouth joined in. Why the fuck did nobody tell me about this stuff?!? :mad:

It just isn't right. When you have such superconcentrated awesomeness at your disposal, not sharing it is a sin. I asked Jesus and after a nose and mouthful, He agreed with me. Jesus wants to slap you all.


Eh. I hereby declare that Jesus wants to slap me. And yes, I make my pesto on a fairly regular basis, let's say once per month.

In spring and summer I grow basil on my balcony (genoese basil, or, to be more accurate, Albenga basil - Albenga is a town in the Savona province). In autumn and winter, I buy the fresh basil at the local supermarket.
As for the oil: the ideal would be extra-vergine olive oil from Liguria, but also Tuscan oil can go. Avoid Apulian and Umbrian oil (too strong) and Garda oil (too feeble).
As for the cheese, it should be 50%-50% Parmigiano (or Grana Padano) and Pecorino Sardo (a dry, seasoned sheep cheese).

You might want to try it with trofie (a short, fresh pasta). Trofie should be cooked together with potatoes and green beans. This is typical of eastern Liguria.

For pesto she uses a mixture 2oz of parmigiano-reggiano to 2 tablespoons of grated romano cheese, though she does suggest peccorino fiore sardo instead of the romano in which case you want slightly more.

3 1/2 oz fresh basil leaves, 2 cloves of garlic, 3 tablespoons of pine nuts, salt, and 1 1/2 oz of butter

No butter at all! Only extra-vergine olive oil.

If you like it, some butter might be added over the pasta before pouring the pesto on it.

edit: also, it's best to prepare the pesto one or two days before you want to use it. Store in the fridge.

LG, you have italians (true ones, not the ones from NYC) on NSG... Ask

We supposed you lived on tacos, I guess...

The traditional recepee for pesto requires Pecorino DOP (Romano, not Sardo) cheese along with the Parmiggiano Reggiano.

Also, what kind of pasta have you used it on? You should use either linguine or tagliolini. And together with the pasta you should cook potatoes and green beans.

Welcome in the wider world of italian regional cuisine. And there's 20 regions in Italy ;)

I would imagine so. I believe it's added to Minestrone soup.

Yes, in the minestrone genovese. (every 10 km here in Italy we have a different recipe for minestrone, so you have to be specific).

LG, you have italians (true ones, not the ones from NYC) on NSG... Ask

We supposed you lived on tacos, I guess...

The traditional recepee for pesto requires Pecorino DOP (Romano, not Sardo) cheese along with the Parmiggiano Reggiano.

Also, what kind of pasta have you used it on? You should use either linguine or tagliolini. And together with the pasta you should cook potatoes and green beans.

Welcome in the wider world of italian regional cuisine. And there's 20 regions in Italy ;)

Oi! Mi scrivi "parmigiano" con due G? Starai mica diventando crucco? E poi ci va il sardo, non il romano... del resto se pensi alla storia della Superba è ovvio.

Visto avatar, comunque... I flex my muscles and I am into the void.

No butter at all! Only extra-vergine olive oil.

If you like it, some butter might be added over the pasta before pouring the pesto on it.

edit: also, it's best to prepare the pesto one or two days before you want to use it. Store in the fridge.

Oops I missed out 8 tablesppons of olive oil. I thought adding the butter in was a bit strange as well, I never have when I make it. But Marcella Hazan's The essentials of classic Italian cooking has a pretty good reputation

Youve never had pesto before?:eek:

The kind you make yourself is the best.

No butter at all! Only extra-vergine olive oil.

If you like it, some butter might be added over the pasta before pouring the pesto on it.

edit: also, it's best to prepare the pesto one or two days before you want to use it. Store in the fridge.

Ma metti il burro nella pasta col pesto?!? Ma sei fuori?

Oops I missed out 8 tablesppons of olive oil. I thought adding the butter in was a bit strange as well, I never have when I make it. But Marcella Hazan's The essentials of classic Italian cooking has a pretty good reputation

The problem with butter is that pesto was originally (when fridges hadn't been invented yet) a means of preserving fresh basil: you just have to put it in oil, and it's safe from bacteria and moulds.
You cannot use butter because butter contains about 45% mass water, and this, coupled with the deterioration of animal fatty acids, would make pesto go mouldy, or rancid.

Ma metti il burro nella pasta col pesto?!? Ma sei fuori?

Guarda, IO ci metto l'olio, però avendolo mangiato anche a casa di liguri ho visto che mettevano del burro sulla pasta calda. Il mondo è bello perchè è avariato!

The problem with butter is that pesto was originally (when fridges hadn't been invented yet) a means of preserving fresh basil: you just have to put it in oil, and it's safe from bacteria and moulds.
You cannot use butter because butter contains about 45% mass water, and this, coupled with the deterioration of animal fatty acids, would make pesto go mouldy, or rancid.

She seems to be only adding the butter just before putting it over the pasta, but I agree with you it sounds odd and not something that is in any of my other recipe books.

Oi! Mi scrivi "parmigiano" con due G? Starai mica diventando crucco? E poi ci va il sardo, non il romano... del resto se pensi alla storia della Superba è ovvio.

Visto avatar, comunque... I flex my muscles and I am into the void.

Sarà che Praga è piena di meridionali...

Anyway, I always use romano (mind you they used to do romano in sardegna historycally). And that's the way I have been taught by people of the clan Costa/Romanengo.

P.S. NO! I flex my muscles and I am into the void!
You can be Rat-Robin if you want ;)

She seems to be only adding the butter just before putting it over the pasta, but I agree with you it sounds odd and not something that is in any of my other recipe books.

Does she specify if we add butter to it even when we won't use it right away?

Sarà che Praga è piena di meridionali...

Anyway, I always use romano (mind you they used to do romano in sardegna historycally). And that's the way I have been taught by people of the clan Costa/Romanengo.

P.S. NO! I flex my muscles and I am into the void!
You can be Rat-Robin if you want ;)

Are you sure you want me to be the WonderMouse? ;)

(oi, e si scrive "historically", cazzarola, mi tocca fare il grammar nazi con te...)

Does she specify if we add butter to it even when we won't use it right away?

That would be an awesome error.

Does she specify if we add butter to it even when we won't use it right away?

If you are planning to freeze it. I tend to think it would be better to leave the butter out, though I usually trust her recipes completely.

When the likelihood of subzero temperatures is lessened, I tend to grow fresh basil in my backyard garden for the purposes of making mindsplittingly fresh pesto :)

I'm puzzled...
Carried by the debate about pesto I looked up the DOP.
It says that there should be walnuts...

I found a web version of the recipe she gives
http://chris.shenton.org/recipes/Italian/pesto-marcella-hazan.txt
it say freeze it before adding the butter and cheese, my mistake.

I'm puzzled...
Carried by the debate about pesto I looked up the DOP.
It says that there should be walnuts...

AYEEE!!!
This is just a trick to include into the DOP denomination industrial pesto - walnuts are a lot cheaper than pine nuts.

All hail pine nuts.:hail:

Are you sure you want me to be the WonderMouse? ;)

Sure, you being "the sfigato" will prevent you from success in overthrowing the RatMan!

(oi, e si scrive "historically", cazzarola, mi tocca fare il grammar nazi con te...)

Lenny's sick (what news...), I'm up since 6:00, I worked all day, did some politics, I'm correcting another of mother's texts for the Bagnoli catalogue, etc, etc... Allow me some slips in english, plz!

Anyway, back on topic...

Do we tell LG about the Gnocchi alla romana? Or the Risotto al gorgonzola?

Yeah. Pine nuts are definitive. Walnuts are a heresy.

I think I just had Pesto, just now, not sure (I didn't cook it, can't remember what Pesto tastes like).

AYEEE!!!
This is just a trick to include into the DOP denomination industrial pesto - walnuts are a lot cheaper than pine nuts.

All hail pine nuts.:hail:

Look by yourself:
http://www.mangiareinliguria.it/consorziopestogenovese/pestogenovese.php

Oh and the pecorino dilemma is solved by the official recepee by allowing any pecorino (romano, toscano, sardo or siciliano) as long as it's DOP.

I found a web version of the recipe she gives
http://chris.shenton.org/recipes/Italian/pesto-marcella-hazan.txt
it say freeze it before adding the butter and cheese, my mistake.

This is wrong on many levels starting with the choice of pasta and ending with the butter. The recipe I posted is the official one published by the Protected Origin Denomination DOP consortium.

GoG the walnut discussion is not so idle as it might seem, in Italy we have the "one and only correct recipe" for almost anything varying every 5Km. I have herad myself at least 6-7 recipes for the "Paniscia" and every one of them were the "right" one so I'm pretty much open to novel ideas.

LG, you have italians (true ones, not the ones from NYC) on NSG... Ask

We supposed you lived on tacos, I guess...

The traditional recepee for pesto requires Pecorino DOP (Romano, not Sardo) cheese along with the Parmiggiano Reggiano.

Also, what kind of pasta have you used it on? You should use either linguine or tagliolini. And together with the pasta you should cook potatoes and green beans.

Welcome in the wider world of italian regional cuisine. And there's 20 regions in Italy ;)

It was indeed linguini. But he served it with peas.

I'm puzzled...
Carried by the debate about pesto I looked up the DOP.
It says that there should be walnuts...

walnuts are less expensive than pine nuts and have a similar consistency.

Sure, you being "the sfigato" will prevent you from success in overthrowing the RatMan!



Lenny's sick (what news...), I'm up since 6:00, I worked all day, did some politics, I'm correcting another of mother's texts for the Bagnoli catalogue, etc, etc... Allow me some slips in english, plz!

Anyway, back on topic...

Do we tell LG about the Gnocchi alla romana? Or the Risotto al gorgonzola?

*takes notes*

Damn you all. I just got back from the store. I was going to pick up basics like oranges, sugar, tea. I just blew in excess of $30 on pine nuts, fresh basil, pecorino Romano, Parmagianno Regianno, extra virgin olive oil and fresh linguini. Damn you, LG.

Damn you all. I just got back from the store. I was going to pick up basics like oranges, sugar, tea. I just blew in excess of $30 on pine nuts, fresh basil, pecorino Romano, Parmagianno Regianno, extra virgin olive oil and fresh linguini. Damn you, LG.

Good thing I bought stock. :D

I tried pasta with fresh pesto for the first time yesterday.

First thing I'd like to do is gather up everyone who has ever tried it, especially those that have it on a fairly regular basis and/or make their own and put them in a room barely large enough to hold them all with about a 3:1 attack weasel per person ratio.

My god! The moment it was mixed into the still hot pasta it was like my nostrils were dancing! Once I tasted it, my mouth joined in. Why the fuck did nobody tell me about this stuff?!? :mad:


It is because i have a monopoly on the world's pesto supply and raw materials.
Cash was sufficient for the first dose. to keep your fix going longer i require one of your teenage daughters be turned over to me.

It is because i have a monopoly on the world's pesto supply and raw materials.
Cash was sufficient for the first dose. to keep your fix going longer i require one of your teenage daughters be turned over to me.

:eek: Guess it's time to break out the frozen wigglies!

walnuts are less expensive than pine nuts and have a similar consistency.
No, they don't. Pine nuts have a denser consistency than walnuts. They also have a very different flavor.

Pesto is a food of the gods. Freezing it in ice cube trays is best for portion control.

Try it also over meat such as chicken or pork, with eggs, swirled into a tomato sauce, swirled into various soups, with potatoes, baked acorn squash, or mushrooms, and on toast or pizza.

Congratulations on a terrific food experience. :D

make some coriander pesto. That's the shit.

Pesto? Pesto's ok I guess, although not my favorite.

http://farm4.static.flickr.com/3238/2349117046_44b1fcbff8.jpg?v=0

Ok, made homemade pesto for the first time ever. The recipe called for 2 cups of basil, packed. I only had about a quarter cup. Then I realized, dumb me, that I'm only cooking for one and pesto oxidizes if not used and eaten immediately. So I adjusted everything accordingly. It was killer. I'll definitely do it again - easy (not as easy as buying premade pesto - but oh, so much better) and wonderful. Just expensive as Hell. LG, I don't know whether to kiss you :fluffle: or hit you.

Of course, I now have a year's supply of Pecorino Romano and Parmagianno Reggianno - whatever on Earth will I do?

Duuuude. You never had fresh pesto? I want to give you a hug. I'm so sorry it took so many years!

hey why dnt we post our pest recipes

hey why dnt we post our pest recipes

My pest recipe involves a large, elderly tomcat.

My pesto recipe is simple

Basil
Pine nuts
Pecorina Romano
Parmagianno Reggiano
Olive Oil
garlic

For one person

1/4 cup Basil
2 tbsp grated Pecorino Romano
2 tbsp grated Parmagianno Reggiano
handful of pine nuts
garlic to taste (for one person either garlic powder or a small clove)

Put it all in your food processor and pulse. Add olive oil a little at a time until the consistency is right.

Put the whole mass on top of hot pasta and mix.

Eat.

Die and go to heaven.

Duuuude. You never had fresh pesto? I want to give you a hug. I'm so sorry it took so many years!

Amazingly, when I lived in SoCal, I could only find the ingredients in very expensive specialty shops (of course, I didn't go into L.A. - who would). It was easier to buy premade pesto.

Here in Colorado Springs, there's a Whole Foods Market not two miles from me where it's all available under one roof and at reasonable (relatively) prices.

hey why dnt we post our pest recipes

Mine involves about a half dozen mosquitos and a contaminated water pond. They lay their eggs in the pond, and in a few days they hatch. Presto! You have thousands (or millions) of pests.

Amazingly, when I lived in SoCal, I could only find the ingredients in very expensive specialty shops (of course, I didn't go into L.A. - who would). It was easier to buy premade pesto.

Here in Colorado Springs, there's a Whole Foods Market not two miles from me where it's all available under one roof and at reasonable (relatively) prices.

Weird. It's not hard at all to find fresh basil and pine nuts. You don't have to go to Whole Foods for it here (although there is one fairly nearby).

Weird. It's not hard at all to find fresh basil and pine nuts. You don't have to go to Whole Foods for it here (although there is one fairly nearby).

The Bay Area is civilized, SoCal, at least the part I was in, isn't.

The Bay Area is civilized, SoCal, at least the part I was in, isn't.

True. I suppose we can't expect all of SoCal to be civilized--god knows Redding isn't. :p

Why the fuck did nobody tell me about this stuff?!? :mad:
I'm sure it's been said before but you never asked.

I'm sure it's been said before but you never asked.

Apparently, for all his erudtion and sophistication, LG has never watched the Food Network.

I'm suprised that you've never had it before and that others have never heard of it.

I eat it regularly, it's delish.

*takes notes*

Do you like Gorgonzola cheese? Do you like rice? Stay tuned ;)

Ok, made homemade pesto for the first time ever. The recipe called for 2 cups of basil, packed. I only had about a quarter cup. Then I realized, dumb me, that I'm only cooking for one and pesto oxidizes if not used and eaten immediately. So I adjusted everything accordingly. It was killer. I'll definitely do it again - easy (not as easy as buying premade pesto - but oh, so much better) and wonderful. Just expensive as Hell. LG, I don't know whether to kiss you :fluffle: or hit you.

Of course, I now have a year's supply of Pecorino Romano and Parmagianno Reggianno - whatever on Earth will I do?

http://www.aerogardenstore.com/promotion/index.php?promoName=catalog&pageName=product&viewProduct=0512-00Z

:)

Pesto? Pesto's ok I guess, although not my favorite.

http://farm4.static.flickr.com/3238/2349117046_44b1fcbff8.jpg?v=0

Yay! :D

This is wrong on many levels starting with the choice of pasta and ending with the butter. The recipe I posted is the official one published by the Protected Origin Denomination DOP consortium.

GoG the walnut discussion is not so idle as it might seem, in Italy we have the "one and only correct recipe" for almost anything varying every 5Km. I have herad myself at least 6-7 recipes for the "Paniscia" and every one of them were the "right" one so I'm pretty much open to novel ideas.

1. She doesn't mention which pasta she uses.
2. She only adds the butter to the pesto when adding it to the pasta. I've seen many Italian cooks do this, but I will concede that it is a matter of taste rather than authenticity.

Obvioulsy, due to Italian regionalism, all you paisanos will have different recipes which are jealously regarded as being the right ones while your neighbours eat some sort of secondary recipe that dimply reflects the actual recipe of your region which, of course, is the one that your departed grandmother is making for Jesus in Heaven as we speak. Amen.

1. She doesn't mention which pasta she uses.
2. She only adds the butter to the pesto when adding it to the pasta. I've seen many Italian cooks do this, but I will concede that it is a matter of taste rather than authenticity.

1. the recipe does.
2. she adds softened butter to the pesto before using it on the pasta, this is just to make things more complicated and more prone to catastrophe.

Obvioulsy, due to Italian regionalism, all you paisanos will have different recipes which are jealously regarded as being the right ones while your neighbours eat some sort of secondary recipe that dimply reflects the actual recipe of your region which, of course, is the one that your departed grandmother is making for Jesus in Heaven as we speak. Amen.

You might, really just might, be starting to understand the truths of italian cooking ;)
Keep in mind that often the differences are dictated by so localized ingedients that you cannot get them outside a particular area.

It also reminds me somewhat of recaito which is another fragrant herbal/olive oil concoction, but pesto seems to be a lot more powerful. *nod*

Now, to the big question: Was it green or red pesto?

LG, I'm glad you're not missing out anymore. (Yet I'm amazed you've managed to ignore pesto so far!)

What is pesto?

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of pestâ ("to pound, to crush", from the same Latin root as the English word pestle), in reference to the sauce's crushed herbs and garlic.

I tried pasta with fresh pesto for the first time yesterday.
Just make sure you don't mix pasta and pesto with antipasto. That converts them all into gamma rays, causing a massive explosion.

Pesto is incredible. Being an Italian-American, I had the privilege of growing up on the stuff.

Just make sure you don't mix pasta and pesto with antipasto. That converts them all into gamma rays, causing a massive explosion.

Ooh! *plots*

Pesto is incredible. Being an Italian-American, I had the privilege of growing up on the stuff.
didn't that make for awfully sticky feet?

didn't that make for awfully sticky feet?

Not really, kinda cheesy though.

My basil 7 days after planting:

http://www.boomspeed.com/looonatic/basilw1.JPG

Aren't they cute?

My basil 7 days after planting:

http://www.boomspeed.com/looonatic/basilw1.JPG

Aren't they cute?

Aw. Baby basils.

I tried pasta with fresh pesto for the first time yesterday.

First thing I'd like to do is gather up everyone who has ever tried it, especially those that have it on a fairly regular basis and/or make their own and put them in a room barely large enough to hold them all with about a 3:1 attack weasel per person ratio.

My god! The moment it was mixed into the still hot pasta it was like my nostrils were dancing! Once I tasted it, my mouth joined in. Why the fuck did nobody tell me about this stuff?!? :mad:

It just isn't right. When you have such superconcentrated awesomeness at your disposal, not sharing it is a sin. I asked Jesus and after a nose and mouthful, He agreed with me. Jesus wants to slap you all.

Well, I won't fall into that trap. I'm officially telling you: Try pesto. You'll love it. As for me, what triggered this pesto interest was the fact that I'm growing Genovese Basil in my Aerogarden and it is the standard pestoing basil so I sought out someone who knew more about it and he made some for me. The only thing that kept me from tackling him and wedgieing him into oblivion was the fact that he still had the recipe in his head. I am alreadfy researching recipes with an eye toward low fat versions. *nod*

I never knew there were people who didn't know about pesto.

Especially you, oh connoisseur of fine foods such as tacos.

Do you know about Penne ala Vodka? It's one of my all time favorite dishes.

Also:
Hungarian Goulash
Chicken Paprikash
Enchiladas a la Smunk
Daddy Cookies
Chilli

Aw. Baby basils.

And I have proven wrong everybody who once told me that I destroy everything I touch.

...of course I will eventually chop them up and eat them(the basils that is).

Does Pesto go with Atlas Shrugged?

Does Pesto go with Atlas Shrugged?

I suppose if you use enough of it.

And I have proven wrong everybody who once told me that I destroy everything I touch.

...of course I will eventually chop them up and eat them(the basils that is).

This will not so much be destroying them as sacrificing them for the greater good.

Does Pesto go with Atlas Shrugged?

Pesto goes with almost anything - except possibly ice cream and apple pie.

That eminent Russian-American philospher and culinary genius, Ayn Rand, probably had Pesto with Joh Galt.

Jim brought pesto to my attention, we have had both red and green pesto. the red has tomatoes in it apparently. We cheat and get the stuff already mixed in the jars at the store. It has the olive oil, basil, garlic, and cheese in it. I like to mix it with chicken breast chunks, broccoli, pea pods, red onions, cauliflower, carrots and spaghetti or whatever pasta we have. He eats it on anything.

I haven't tried the red stuff yet. I suppose some people might be put off by green goo, but I'm not. :)

I haven't tried the red stuff yet. I suppose some people might be put off by green goo, but I'm not. :)
If you like dried tomatoes, you should definitely give it a try. It's also wonderful.

And hooray for your green thumb. (I just hope you have the patience to let the basil grow some more before all you can make is a thimble full of pesto)

If you like dried tomatoes, you should definitely give it a try. It's also wonderful.

And hooray for your green thumb. (I just hope you have the patience to let the basil grow some more before all you can make is a thimble full of pesto)

...so you're saying I should put the scissors down?