Comments on: Making Perfect Pesto http://www.mediterrasiancooking.com/making-perfect-pesto/ Mon, 06 Oct 2008 16:05:17 +0000 http://wordpress.org/?v=2.3.2 By: Ric http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-71 Ric Tue, 11 Mar 2008 22:30:10 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-71 Sage, we've had great results using different nuts with this pesto. Walnuts, pistachios, macadamias, almonds, or cashews all work really well. Sage, we’ve had great results using different nuts with this pesto. Walnuts, pistachios, macadamias, almonds, or cashews all work really well.

]]> By: Sage http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-64 Sage Tue, 11 Mar 2008 01:13:43 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-64 I'm going to have to try your version, but without the pine nuts (one of my kids is allergic)--I've had success using almonds instead or even just omitting the nuts, though of course it's nicer with them. I’m going to have to try your version, but without the pine nuts (one of my kids is allergic)–I’ve had success using almonds instead or even just omitting the nuts, though of course it’s nicer with them.

]]> By: Ric http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-56 Ric Thu, 06 Mar 2008 22:15:11 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-56 Mike, if ever you try that tomato pesto recipe you’ll have to give us your verdict on its flavor and consistency Sophie, you’re like us, we only have pesto occasionally. But when we do we thoroughly enjoy the experience! Mike, if ever you try that tomato pesto recipe you’ll have to give us your verdict on its flavor and consistency

Sophie, you’re like us, we only have pesto occasionally. But when we do we thoroughly enjoy the experience!

]]> By: Sophie http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-55 Sophie Wed, 05 Mar 2008 16:39:18 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-55 I know what you mean, shop bought pesto is nearly always on the dry side. I use the same trick as you guys - a splash of water to loosen it up. I must admit to not eating pesto terribly often for the same reason as Mike G. Olive oil is a far healthier choice of oil which is great, but those calories still have to be used up somehow! I know what you mean, shop bought pesto is nearly always on the dry side. I use the same trick as you guys - a splash of water to loosen it up.

I must admit to not eating pesto terribly often for the same reason as Mike G. Olive oil is a far healthier choice of oil which is great, but those calories still have to be used up somehow!

]]> By: Mike G. http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-54 Mike G. Wed, 05 Mar 2008 07:18:41 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-54 Ric, I agree that a good pesto, which is easier to make than to find, is very strong. I thought this was an interesting alternative. Guilherme, I don't have the recipe, but it came from cookbook author Martha Rose Shulman as I recall. She suggested using the tomato to replace the olive oil for those who want a lower calorie version. Maybe, as you both point out, it deserves to be called something else altogether. I do like the sound of “Pesto Caprese”! :-) Ric, I agree that a good pesto, which is easier to make than to find, is very strong. I thought this was an interesting alternative.

Guilherme, I don’t have the recipe, but it came from cookbook author Martha Rose Shulman as I recall. She suggested using the tomato to replace the olive oil for those who want a lower calorie version.

Maybe, as you both point out, it deserves to be called something else altogether. I do like the sound of “Pesto Caprese”! :-)

]]> By: Ric http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-53 Ric Wed, 05 Mar 2008 01:36:09 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-53 Mike, I could imagine tomato being added to pesto, in fact sun-dried tomatoes work really well in a pesto. But I couldn't imagine tomatoes replacing the extra virgin olive oil. The olive oil not only gives the pesto viscosity, it also adds flavor -- plus it's a great source of health-promoting antioxidants. I can understand your concern about the calories though. But pesto is very rich and flavorsome, so a little goes a long way. Mike, I could imagine tomato being added to pesto, in fact sun-dried tomatoes work really well in a pesto. But I couldn’t imagine tomatoes replacing the extra virgin olive oil. The olive oil not only gives the pesto viscosity, it also adds flavor — plus it’s a great source of health-promoting antioxidants.

I can understand your concern about the calories though. But pesto is very rich and flavorsome, so a little goes a long way.

]]> By: Guilherme http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-52 Guilherme Tue, 04 Mar 2008 22:32:02 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-52 @Mike G. - <blockquote>I've seen one recipe that recommended using a tomato in lieu of the traditional olive oil.</blockquote> Sounds an interesting variation, it probably even deserves a new name. Maybe "Pesto Caprese", since caprese is a common name for basil/tomato/cheese dishes ;-) By "in lieu" do you mean no olive oil at all, or just less oil and an added tomato? @Mike G. -
I’ve seen one recipe that recommended using a tomato in lieu of the traditional olive oil.

Sounds an interesting variation, it probably even deserves a new name. Maybe “Pesto Caprese”, since caprese is a common name for basil/tomato/cheese dishes ;-)

By “in lieu” do you mean no olive oil at all, or just less oil and an added tomato?

]]> By: Mike G. http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-51 Mike G. Tue, 04 Mar 2008 20:46:31 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-51 Coincidentally, I've been thinking about pesto lately. Now I must pick up some basil! Even though it's unsaturated fat, the olive oil packs a lot of calories. I've seen one recipe that recommended using a tomato in lieu of the traditional olive oil. Coincidentally, I’ve been thinking about pesto lately. Now I must pick up some basil!

Even though it’s unsaturated fat, the olive oil packs a lot of calories. I’ve seen one recipe that recommended using a tomato in lieu of the traditional olive oil.

]]> By: Ric http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-41 Ric Mon, 03 Mar 2008 22:51:11 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-41 Pesto and pasta are a perfect match, that's for sure. Pesto stirred through risotto is also sublime. And it makes a brilliant marinade for grilled foods too. Pesto and pasta are a perfect match, that’s for sure. Pesto stirred through risotto is also sublime. And it makes a brilliant marinade for grilled foods too.

]]> By: Guilherme http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-38 Guilherme Mon, 03 Mar 2008 14:17:57 +0000 http://www.mediterrasiancooking.com/making-perfect-pesto/#comment-38 I already commented in <a href="http://domestikgoddess.com/the-worlds-oldest-health-revolution-guest-post/" rel="nofollow">one of my Domestik Goddess</a>'s Guest posts that I knew MediterrAsian while looking for pesto, so this adds a sentimental value to the fact that I love its taste. Pasta al pesto is definitely a major favorite of mine. The very idea of the strong taste of pesto as a thin layer over a whole plate of tagliatelli just make my mind wonder. I already commented in one of my Domestik Goddess’s Guest posts that I knew MediterrAsian while looking for pesto, so this adds a sentimental value to the fact that I love its taste.

Pasta al pesto is definitely a major favorite of mine. The very idea of the strong taste of pesto as a thin layer over a whole plate of tagliatelli just make my mind wonder.

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