Butter basil pesto salmon turned out perfect.
glenda_al
6 years ago
last modified: 6 years ago
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Yayagal
6 years agoRelated Discussions
It's Pesto time!
Comments (7)I also freeze basil and olive oil, I run it through the food processor and make it thick enough to just make "dollops" on a baking sheet. Put the baking sheet in the freezer and when they are frozen I stack the "dollops" in a plastic box with waxed paper between the layers. That way I can just take out a chunk when I want it for soup and I don't have to have extra ice trays sitting around for basil season. (grin) Annie...See MorePesto?
Comments (23)On the son who thinks pesto is too oily, does he like tomatoes? A pesto variant I also love is "pesto a la trappanese", it has very little oil, and every kid I've served it to has loved it, unless they don't like tomatoes, in which case I stretch them on the rack until they like tomatoes and then we try again. Basically just: - Tomatoes, let's say five or six romas or the equivalent volume of cherry, whatever is tastiest. Medium dice, I don't bother to peel or seed. - Basil, about a cup to start. Chopped is fine but chiffonaded is prettier. - Some almonds, chopped or slivered, toasted is nice. - Garlic, a couple of cloves, minced. - A small amount of olive oil, start with 1/2 TBSP. - Salt and pepper. - Pasta, I personally like corkscrew pasta, cooked then drained and cooled to room temp. Since there is not much oil in the pesto and it hasn't been pureed, it doesn't ''stick'' to noodles, you want a pasta with plenty of crevices to hold the pesto. - Parmesan cheese. Cut up the tomatoes and basil by hand. By hand, with a proper knife, not with a food processor or blender. Toss together, add the garlic, almonds, oil, salt and pepper. Toss with the pasta. Add the cheese now or earlier, as you prefer. Oh, does your pesto a la trappanese look disturbingly like stomach contents? That's because you zapped it in a food processor. By hand, I tell you....See MoreNeed amazing basil pesto recipe for freezing
Comments (8)You do not have to make a full pesto recipe for freezing (unless you want to), and if you need to preserve/freeze a bunch of basil right away, you can just process it with olive oil and salt and then add the rest of the ingredients later. I generally puree it with garlic as well and then freeze it. I made pesto last night for dinner, but I really do not have a recipe. I didn't have pine nuts either and had to substitute blanched slivered almonds, which I had in the freezer and had mistaken for pine nuts. Here's approximately how I made it: 2 cups basil leaves 3/4 cup olive oil 1-1/2 tsp salt 1-1/2 tsp freshly ground black pepper 4 very large garlic cloves, chopped 3/4 cup grated Parmesan (I used 2-year aged cheese, which I think works best - the 3-year cheese is too hard) 1/2 cup toasted nuts (pine nuts, blanched almonds, walnuts) I put everything in the FP except the cheese and nuts and then puree until well blended - taste for S&P, and adjust oil, if needed. If I were going to freeze it, I would stop there. Next add the cheese and pulse a couple of time to mix in. Then add the nuts and pulse until the nuts have been chopped to a small mince, but not pureed. I like the nuts to be crunchy, sort of like the nuts in crunchy peanut butter. The proportions are just a guess, and so I recommend doing it by taste. It's difficult to measure basil leaves, and some of them are more bitter than others, which is why you have to do it by taste. Lars...See MoreBasil, Basil, Basil
Comments (16)I am in love, love, LOVE with this viniagrette from Simply Recipes! I boiled up some golden potatoes the other night and drizzled this viniagrette on them while they were still warm...HEAVEN! Basil Viniagrette Recipe Source: Simply Recipes 1 teaspoon Dijon mustard 1 shallot, chopped 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup roughly chopped basil leaves 1/4 cup white wine vinegar 3/4 cup olive oil Method Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again. Turn the blender on low and take off the cap in the center of the blenderÂs lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing. When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes. Store covered in the fridge for up to a week. Makes a little more than one cup. Here is a link that might be useful: Simply Recipes...See Moreglenda_al
6 years agolast modified: 6 years ago
Suzieque
6 years ago
Elmer J Fudd
6 years agolast modified: 6 years agoglenda_al
6 years agolast modified: 6 years ago
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