Comments on: Fresh Basil Pesto Recipe

By: Lilia

Lilia — Sun, 09 Jun 2024 13:44:21 +0000

In reply to Kelly. I avoid plastic, but am ok with silicone ziplock bags. Best bags I have found come from Ikea. Reasonable price, good strong bags, and come with a piece that locks the ziplock shut until you physically remove it. Clever design. Various size bags and they have a flat bottom for easy filling. Great bags for the freezer!

By: Lilia

Lilia — Sun, 09 Jun 2024 13:38:21 +0000

In reply to Lainy Elena Torres. I live very rural and my nearest store doesn't carry pine nuts. Also, almonds are cheaper. I've tried the pine nuts, but didn't think the taste was worth the price.

By: Lilia

Lilia — Sun, 09 Jun 2024 13:35:26 +0000

I use pesto with hummus. I have purchased Sabra brand hummus, which offers different flavors (unfortunately none of which are hummus). The container of Sabra hummus comes with a shallow ‘well’ of the flavoring material in the center (minced garlic and oil concoction, for example). When my basil gets a bit bigger, I will make some hummus, put it in a bowl, and add basil to the center depression/well. I freeze dry sweet potato chips to use for dipping, including as much or as little of the pesto with the hummus as I want.

By: Ken Price

Ken Price — Tue, 31 May 2022 17:25:21 +0000

Hello Katie. I read in the recipe intro about your grain-free diet and missing your pasta. Surely by now you must have tried some of the grain-free pastas made from brown rice? Trader Joe’s has one that we have been enjoying for years. BUT – then – one day on the car radio we were listening to a podcast from Bon Appetit, and they did a piece on a new grain-free pasta brand: Jovial. Their praise for the product was so effusive that we went out and bought some. It was a revelation. Better then ANY pasta we’ve ever bought for home use, including premium Italian brands made from semolina wheat. Try it, you won’t be sorry. The company’s back story is also very interesting: you can hear it on Guy Raz’ podcast, “How I Built This” on NPR. https://www.npr.org/series/490248027/how-i-built-this Just search for the “Jovial” episode. Note: I have no connection to the company – I’m just a big fan, along with my gluten-free wife.

By: Christine Schindler

Christine Schindler — Fri, 26 Aug 2016 03:12:47 +0000

Store in an air tight container for up to 2 weeks in the fridge and ” ” months in the fridge. You left out the 9.

By: Hilda M Smylie.

Hilda M Smylie. — Tue, 19 Jul 2016 17:55:37 +0000

In reply to amy. It also doesn't brown when topped with olive oil and it will stay in the refrigerator for several months. Just used some from last year for bruschetta.Spread the pesto on baguette rounds, top with tomato bruschetta and Feta cheese. Homemade bruschetta was made with chopped tomatoes, garlic, chopped basil and olive oil. Served at a coctail party and got lots of compliments.

By: amy

amy — Thu, 21 Jan 2016 10:28:51 +0000

Just a tip. If you use wild garlic mustard rather than basil, the pesto will not brown. Bonus…the root of the wild garlic mustard plant is a wild horseradish.

By: katie

katie — Tue, 14 Apr 2015 23:07:37 +0000

Is it two cups of packed basil or loose? Just leaves or stem as well?

By: Lainy Elena Torres

Lainy Elena Torres — Sat, 20 Jul 2013 12:41:00 +0000

Why don’t you use pinenuts, just curious?

By: Marie

Marie — Mon, 11 Feb 2013 22:13:00 +0000

Don’t forget potato gnocchi! The first time I had pesto, it was served with gnocchi in a little restaurant in Liguria. That first bite began a life long obsession.

By: Wellness Mama

Wellness Mama — Wed, 26 Dec 2012 22:34:00 +0000

In reply to Kelly. I actually like freezing in ice cube trays and then dumping out into bags once frozen to keep in individual size portions..

By: Kelly

Kelly — Wed, 26 Dec 2012 03:11:00 +0000

This sounds amazing! What kind of containers do you freeze it in?

By: Wellness Mama

Wellness Mama — Wed, 05 Sep 2012 18:56:00 +0000

I do… I actually soak and dehydrate them