Recipe: Pesto

[txvoodoo]

For silverthoughts

Comments

[msilverstar]

OMG that looks good.

[txvoodoo]

It's also dead simple, and when I can, I make this and freeze a bunch. That way I don't have to resort to the storebought ones which are usually reallllly salty.

We also use this as a topper for tomatos - you can pop thick tomato slices on the grill or in the broiler for a few moments, and then drop a dollop of pesto on.

Or, on some bread or foccacia.

Or, do sicilian steak with a drizzle of this - thinned out w/ some more water and olive oil. (I need to tell y'all about sicilian steak)

[gatsbyfan]

Now you're making me wish I picked up basil at the farmer's market. :(

That recipe looks good. I've never made mine with parsley. I'll have to try it.

[petzipellepingo]

Sounds really, really good.

[txvoodoo]

Feel free to republish or link - it's Loretta Scuderi's recipe (my aunt, RIP)

When I got married the first time, she handed me a box with many recipe cards, and with a book of Italian recipes she'd had for years, all annotated up with her notes/changes.

[txvoodoo]

The smaller the pine nut grinding, the better - really. The flavor comes out more, but in a more subtle way, less...nutty.

ETA - try and get the nuts as fresh as possible. If they've been sitting around a long time, they get bitter.

[loreley_se]

Oohhh. I've been looking for a good pesto recipe. And the fact that you can freeze it is just perfect for me. Thank you!