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sarimento1
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interesting idea.There's nothing like a good pesto. If you blanch the basil, it will keep a brighter color.
Go for it. Add, substitute, play around.i've wondered about adding some dill to add a little zing.
paintflinger, that pie and crust look great, how are you cooking that?
On my akorn kamado. That dough cooked best around 600F.Nice pesto's guys. used to have pine nuts all the time but my olderst kid is allergic to them, so we've substited marcona almonds in its place.
paintflinger, that pie and crust look great, how are you cooking that?
Nice, i’ve been using my primo same way. Also been using a baking steel last 2 years in the house.On my akorn kamado. That dough cooked best around 600F.
Easy. Lots of recipes.
Get fresh basil, wash, de-stem.
Mine included parmesan cheese, garlic, olive oil, pine nuts, roasted; basil as last step.
In food processor.
I added a dash of salt and some lemon juice to season.
Use it as topping on just about anything.
View attachment 1107108
Have you ever tried adding room softened butter? Marcella Hazan used to do that. It sounds like blasphemy but it's fantastic. The butter is in addition to olive oil. It doesn't take much. I'd guess 2Tbsp for the amount of pesto you made in the picture.Easy. Lots of recipes.
Get fresh basil, wash, de-stem.
Mine included parmesan cheese, garlic, olive oil, pine nuts, roasted; basil as last step.
In food processor.
I added a dash of salt and some lemon juice to season.
Use it as topping on just about anything.
View attachment 1107108
for sure, an italian friend related that pesto is a lot like pasta sauce...every cook had her/his own variations and would adapt depending on whatever was available at the time!Have you ever tried adding room softened butter? Marcella Hazan used to do that. It sounds like blasphemy but it's fantastic. The butter is in addition to olive oil. It doesn't take much. I'd guess 2Tbsp for the amount of pesto you made in the picture.