Best Bottled Pesto

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

These people have good product:

www.risingsunfarms.com

S.

pesto with almonds..no thanks

--

Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies! Be the adult your mother was afraid you
would be!!
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Laura said:

pesto with almonds..no thanks

Well, it's not as traditional as pinenuts, but there's nothing
particularly wrong with it.

Steve

On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" <[email hidden]>

Quoted message said:

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

You DO want to go to the trouble. If you like basil, pine nuts, and
pecorino you will like pesto. I saw your other posts. You don't need
a FP. I use one for big batches but I've made small portions with a
mortar & pestle. A bowl and a spoon (or whatever) would probably work
for the little batch for the scallop recipe you're looking at. I've
probably tried 10 different bottled brands and none come close to home
made.

My .02

Lou

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

These people have good product:

www.risingsunfarms.com

S.

Wow, even the web site looks delish!

cybercat said:

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

I know this doesn't answer your question, but it really isn't that much
trouble. It's easier in a food processor, but using a blender isn't
that hard. Just buy the basil leaves, pine nuts, cheese, garlic and
olive oil. Grate the cheese. The put everything in the blender. The
only reason I prefer a food processor is that it means I can use less
oil and the blades still work. I can get the chunky consistency that I
prefer. With the blender, you need enough oil to make everything fall
towards the blades properly, and that means a creamier pesto, but it's
still good, easy, probably more authentic than my version. Pesto is an
all-day project if you're trying to make and freeze a whole summer's
worth of basil. If you're just making 2 cups, it really is a 15 minute
deal at the most, and that includes clean-up.

--Lia

Julia Altshuler said:

I know this doesn't answer your question, but it really isn't
that much trouble. It's easier in a food processor, but using a
blender isn't that hard. Just buy the basil leaves, pine nuts,
cheese, garlic and olive oil.

By far the weakest link here is buying the basil. It's not
in season right now, at least not around here. Best to make up
a batch when it is, and freeze.

Steve

Pesto is SO easy, but even I want quick and cheap pesto when basil is not in
season. The one store bought one we think is the best is Christopher Ranch.

http://www.christopherranch.com/jarred%20products.htm

Lynne

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

"Lou Decruss" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" <[email hidden]>

Quoted message said:

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

You DO want to go to the trouble. If you like basil, pine nuts, and
pecorino you will like pesto.

I 've never had pine nuts either! Nevertheless, you make a very good
argument for making my own pesto. I am looking for new flavors
to spice up the same old foods. And ... basil is so easy to grow
here, maybe it is everywhere, so if I like pesto, it would be easy
to have the fresh basil around.

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Julia Altshuler said:

I know this doesn't answer your question, but it really isn't
that much trouble. It's easier in a food processor, but using a
blender isn't that hard. Just buy the basil leaves, pine nuts,
cheese, garlic and olive oil.

By far the weakest link here is buying the basil. It's not
in season right now, at least not around here. Best to make up
a batch when it is, and freeze.

Aha! You are a wise man in the kitchen. I cannot recall if I have
ever flamed you before, but if I did, I sure hope you deserved it.
😉

That is exactly what I will do, wait to make the fresh until it is in
season, hopefully growing in my garden. I need to start a potted herb
garden again, anyway, the patio looks terrible.

On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" <[email hidden]>

Quoted message said:

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

It really isn't a lot of trouble. I have read the other posts and they
have very good ideas on how to make it without the use of a food
processor.
I have made small amounts with a mortar and pestle and actually prefer
it that way. You can whip up a quick batch, no fuss, no muss.

Pesto made with flat leaf parsley is one of my favorites. It has a
little more _kick_ to it and you don't have to worry about the
availability of basil.

I've heard that if you plan of freezing it don't add the cheese until
after it is defrosted and ready to use.

I hope you give it a try. I'd hate to see you miss out on it.

Koko

---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

I think the Classico brand, available in any large grocery store, is
very good. Go here and then click onto the two they offer and see what
you think. I've had them both and to me, they are quite tasty:

http://www.classico.com/html/products/home.asp

cybercat said:

I have never had pesto, and I am not sure I want to go to the trouble
of making it.

There is no good bottled pesto. It is very, very easy to make if you have a
food processor.

"Lou Decruss" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" <[email hidden]>

Quoted message said:

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

You DO want to go to the trouble. If you like basil, pine nuts, and
pecorino you will like pesto. I saw your other posts. You don't need
a FP. I use one for big batches but I've made small portions with a
mortar & pestle. A bowl and a spoon (or whatever) would probably work
for the little batch for the scallop recipe you're looking at. I've
probably tried 10 different bottled brands and none come close to home
made.

My .02

Lou

I've tried a couple of brands, both from "gourmet" shops. Yuck. I make it
now when I get a nice crop of basil and freeze it in leetle mason jars -
leave room for expansion. Even better if you can vacuum express the lids
closed. Air is evil. A friend freezes his on a plate then breaks off chunks
and vacuum packs what they consider a serving. It really does not keep well
any other way.
The more you have, the more you will find ways to eat it.
I did not like it in scrambled eggs, although that sounded good to me.
Edrena

"cybercat" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I have never had pesto, and I am not sure I want to go to the trouble of making it.

I've never purchased it from the store, but I do get it at the farmer's market
sometimes. It's called Pesto Perfecto, and they have traditional pesto, and then
several variations. One of my favorites is made with sun dried tomatoes and it's
really good spread on bread and then put under a broiler until it bubbles. Yummmmm.

kimberly

Quoted message said:

cybercat said:

Quoted message said:

You DO want to go to the trouble. If you like basil, pine nuts, and
pecorino you will like pesto.

Quoted message said:

I 've never had pine nuts either! Nevertheless, you make a very good
argument for making my own pesto.

Let's add another one: the recipe 😉
The world-famous "pesto genovese" has been the subject of a dispute between
Nestle' and an italian supermart chain, both selling differently made pesto,
so someone decided to do something for this wonderful recipe and finally
pesto get recognized by the European Union with the IGP label (Indicazione
Geografica Protetta, a genuinity/origin standard labeling, second in
severity only to the DOP labeling).

Pesto alla Genovese

- Genua DOP basil
- ligurian DOP extra-virgin olive oil
- parmigiano reggiano or grana padano (*)
- aged pecorino DOP (*)
- garlic
- pike kernel "Pinus Pinea" from the mediterranean area
- Addition of walnuts is allowed if they're from an UE country

(*) - there should be a ratio of about 1 to 2 between parmigiano/grana and
pecorino.
DOP is a UE labeling which means "Denominazione d'Origine Protetta",
"protected origin denomination", and means that the basic ingredients must
all come from the origin area of the product. IGP means almost the same but
one part of the ingredients or process can be from outside, or happen
outside, of the origin area. As you see, Pesto has been labeled IGP, in fact
the Parmigiano Reggiano or Grana padano come from outside Liguria, and the
same can happen for pecorino, walnuts and pike kernels.
The recipe doesn't list the amounts since these vary from town to town along
the coastline of Liguria, so in some places they use more basil and in
others they use less, and the same goes for the other ingredients.
The best basil for pesto in grown in the town of Pra', near Genua, but you
can also use other kinds of basil: this particular one is a small leafed
one, and only the top parts are used for traditional pesto. I'd bet the
industrial product is made using the whole plant.
Best practice would be using a marble mortar with an ash tree pestel, and
adding a pinch of coarse salt to the basil before starting to beat it. Oil
should enter the process in an advanced status, to abide splashing drops
around while you work at the pesto.
Best pasta: trenette, trofie.
Have fun 😉
--
Vilco
Think pink, drink rose'

i grew basil the summer i made it.. it is a weedy really easy plant to grow and
smells great and reseeds itself. /Wish I had a whole garden of basil!! Great
in so many things

--

Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies! Be the adult your mother was afraid you
would be!!
http://groups.yahoo.com/group/TheDirtyOldLadies/

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Julia Altshuler said:

I know this doesn't answer your question, but it really isn't
that much trouble. It's easier in a food processor, but using a
blender isn't that hard. Just buy the basil leaves, pine nuts,
cheese, garlic and olive oil.

By far the weakest link here is buying the basil. It's not
in season right now, at least not around here. Best to make up
a batch when it is, and freeze.

Steve

i used a blender when i made it/

--

Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies! Be the adult your mother was afraid you
would be!!
http://groups.yahoo.com/group/TheDirtyOldLadies/

<Koko> wrote in message news:[email hidden]...

Quoted message said:

On Mon, 26 Mar 2007 18:41:14 -0500, "cybercat" <[email hidden]>

Quoted message said:

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

It really isn't a lot of trouble. I have read the other posts and they
have very good ideas on how to make it without the use of a food
processor.
I have made small amounts with a mortar and pestle and actually prefer
it that way. You can whip up a quick batch, no fuss, no muss.

Pesto made with flat leaf parsley is one of my favorites. It has a
little more _kick_ to it and you don't have to worry about the
availability of basil.

I've heard that if you plan of freezing it don't add the cheese until
after it is defrosted and ready to use.

I hope you give it a try. I'd hate to see you miss out on it.

Koko

---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

cybercat said...

Quoted message said:

I have never had pesto, and I am not sure I want to go to the trouble of
making it.

FOR GOD'S SAKES, WOMAN...

It's no trouble to take basil leaves (trimmed, three cups worth, fist
packed), a clove (maybe two) of garlic and 1/3 cup pine nuts, food process
it some and then slowly drip about 2/3 cup of extra virgin olive oil then
fish by adding in 1/2 cup of grated parmesan regiano. Presto, Pesto!!!

Then cook up some rotelle (the corkscrew stuff) pasta and pesto it up with
some extra parmesan regiano on top.

Like so... http://www.tinypic.com/4ghb3o3.jp

Do I have to (I wanna) hold your hand through the process?

If you haven't made pesto, you haven't cooked! 😉

Andy