Pesto and Basil ????

14 years ago

I bought two huge bunches of basil leaves at the farmers market today and I want to make pesto. This will be the first time I've made home made pesto so I have a few questions

1. Do I just pull the leaves off the stems or can I use the stem as well

2. How much does a cup of well packed basil leaves weigh or should I just keep stuffing them into cups to measure out

3. Can I "toast" Pignoli (pine nuts) in a fry pan or should I heat up the oven and do it the proper way

Thanks

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Comments (5)

gardenguru1950
14 years ago
1. I use most of the stems (except for the lowest/oldest stuff) and even the flower buds.

2. I don't know of any pesto recipes that call for a weight of basil; all are "cups" and usually "packed". So start packing.

3. I think the "proper way" to "toast" basil IS in a pan on top of the stove. I get a good pan as hot as possible, toss in the pine nuts, turn off the heat immediately and toss every few seconds.

Joe
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trsinc
14 years ago
I've never used the stems before but I'll try that next time!

I also toast the pine nuts in a little cast iron skillet. I use low heat and keep and eye on it, but the high heat fast method should be just as good. I'm bad about stepping away, lol, so I do better with low and slow.

I also just pack in the leaves. It doesn't really matter if you're off a bit.

Don't you wish you could bottle that smell? That's the best kitchen smell there is, imho.
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hawk307
14 years ago
Loves 2:
I just spoke to a woman who was in my wife's Bible Class.

She made Pesto and sold it. Grows her own Basil.

I got the Recipe from her.It is good. We had it here a couple of times.

It's really easy to make. Not a big deal.

Ingredients;
2 cups of fresh Basil, packed in tight.
3 Garlic Cloves or minced Garlic ( to taste )
1/2 Cup of EVOO

4 Tablespoons of Nuts ( Pine Nuts or Walnuts )
She buys already toasted.
1/2 Cup of grated Parmesan Cheese, or more( to taste )

Put everything in a Food Processor and smoothe it out.

My Daughter makes it too, just about the same way.
She freezes portions in Zip Lock Bags.
Freezes Basil leaves also , to use in the winter.
Hope this helps.
LOU
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lindac
14 years ago
I pack the leaves onto the 2 cup measure....no stems, no blossoms,,,,I think they are bitter.
I toast the pignoli in the oven while I am picking basil leaves
And I use Parm reggiano, grated on the spot.
And a little fresh lemon juice to brighten the taste and preserve the color.
Linda C
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laceyvail 6A, WV
14 years ago
I always use half basil and half Italian parsley. It gets rave reviews.
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