I usually buy Classico pesto in a jar, but I have been thinking of
making it fresh. Is there that much of a taste difference to warrant
the time and trouble to make it? I want to get a mortar and pestle and
when I inquired about one on Ebay, the seller said the wooden mortars
are not meant for pesto, just mixing spices. Is this true and if so,
what type of mortar should I get?

Anyone ever try the Beritolli's pesto in the refrigerated section of
the grocery store? Any good?

Anthony

In article >,
Anthony Ferrante > wrote:

> I usually buy Classico pesto in a jar, but I have been thinking of
> making it fresh. Is there that much of a taste difference to warrant
> the time and trouble to make it?
> Anthony

Yes, there is a difference and if you have a blender or a food processor
it doesn't take much time and it's no trouble to make fresh.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Wed, 18 Jun 2008 08:36:08 -0400, Anthony Ferrante
> wrote:

>I usually buy Classico pesto in a jar, but I have been thinking of
>making it fresh. Is there that much of a taste difference to warrant
>the time and trouble to make it? I want to get a mortar and pestle and
>when I inquired about one on Ebay, the seller said the wooden mortars
>are not meant for pesto, just mixing spices. Is this true and if so,
>what type of mortar should I get?
>
>Anyone ever try the Beritolli's pesto in the refrigerated section of
>the grocery store? Any good?
>
Classico is very, very good - but fresh is, well, fresher! It has a
pungent, green, basil taste to it that is missing in jarred. That
aside, buying the ingredients for fresh pesto isn't cheap - so I
usually just pick up a jar for my purposes (usually pizza).


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jun 18, 7:24*am, "Janet" > wrote:
> "Michael "Dog3"" > wrote in message
>
> . ..
>
>
>
>
>
> > Anthony Ferrante >
> :i n rec.food.cooking
>
> >> I usually buy Classico pesto in a jar, but I have been thinking of
> >> making it fresh. Is there that much of a taste difference to warrant
> >> the time and trouble to make it? I want to get a mortar and pestle and
> >> when I inquired about one on Ebay, the seller said the wooden mortars
> >> are not meant for pesto, just mixing spices. Is this true and if so,
> >> what type of mortar should I get?
>
> >> Anyone ever try the Beritolli's pesto in the refrigerated section of
> >> the grocery store? Any good?
>
> > You can certainly tell the dif between fresh and the jarred. While some of
> > the jarred pesto is good... fresh is better. I make it fresh in the food
> > processor. *Takes no time at all and you can really tell the difference.
> > Don't forget the garlic
>
> > Michael
>
> I concur. Food processor pesto is a snap.
>
> Another thing is that if you luck into a quantity of inexpensive fresh
> basil--or grow it--you can make a big batch of fresh pesto and freeze it in
> cubes to have any time. And it definitely beats stuff in jars and is a lot
> cheaper.
>
> What I usually do when I want to make the frozen stuff--when the end of the
> outdoor growing season is approaching and I want to use up all of the basil
> plants, for example--is make a quantity of "pesto base" in the food
> processor using just basil, garlic, and olive oil. I pour it into an 8" or
> so square cake pan and freeze it. Then I turn it out and cut it into 2" or
> so chunks, and put them back in the freezer in a plastic bag. I throw cubes
> into sauces and soups all winter, or use them to make pasta-style pesto
> (adding pine nuts and cheese).
>
> I know some people say they do the same thing, but freeze it in plastic ice
> cube trays instead, then turn out the cubes and bag them. Our ice cube trays
> are long gone, or I'd do that, too.
>
> I've also made it with the pine nuts but not the cheese--I think according
> to Marcella Hazan's advice, IIRC--and frozen that. I usually just leave out
> the pine nuts because I don't necessarily want them in sauces and soups.- Hide quoted text -
>
> - Show quoted text -

I agree- I don't like the taste of pine nuts at all, so I don't even
think about using them.

"Janet" > wrote in news:48591aae$0$30167
:

> Our ice cube trays
> are long gone, or I'd do that, too.
>
>

go to a dollar store and buy some, ice cube trays are very handy and quite
inexpensive.

--

The house of the burning beet-Alan

On Jun 18, 8:46*am, merryb > wrote:
> I agree- I don't like the taste of pine nuts at all, so I don't even
> think about using them.- Hide quoted text -

Walnuts are a nice alternative to pine nuts in pesto.

Karen

On Jun 18, 5:36*am, Anthony Ferrante >
wrote:
> I usually buy Classico pesto in a jar, but I have been thinking of
> making it fresh. Is there that much of a taste difference to warrant
> the time and trouble to make it? I want to get a mortar and pestle and
> when I inquired about one on Ebay, the seller said the wooden mortars
> are not meant for pesto, just mixing spices. Is this true and if so,
> what type of mortar should I get?
>
> Anyone ever try the Beritolli's pesto in the refrigerated section of
> the grocery store? Any good?

If you like "chunky" pesto, you can just chop up ingredients on a
cutting board and mix them together in a bowl. This is my favorite way
to make pesto, but it's probably not really pesto, if it's done this
way. I used to use a blender but it needed too much oil to make the
ingredients whirl around. A food processor really is the ultimate
pesto maker but I guess I don't like cleaning it.

Karen

On Wed, 18 Jun 2008 08:46:48 -0700 (PDT), merryb >
wrote:

>I agree- I don't like the taste of pine nuts at all, so I don't even
>think about using them.

I've never heard of anyone not liking pine nuts. To me they're like
candy.

Lou

Anthony Ferrante wrote:
>
> I usually buy Classico pesto in a jar, but I have been thinking of
> making it fresh. Is there that much of a taste difference to warrant
> the time and trouble to make it? I want to get a mortar and pestle and
> when I inquired about one on Ebay, the seller said the wooden mortars
> are not meant for pesto, just mixing spices. Is this true and if so,
> what type of mortar should I get?

I used to make pesto often, and I never used a mortar
and pestle. At first, I used a hand-operated meat
grinder. That would give me a uniform, coarse result
that I liked. Then I got a Braun stick blender with
a set of accessories that included a mini food
processor. That worked well, too, though I had to
stop frequently to tamp the ingrediants down.

I'd combine all the ingrediants except the olive
oil, then pack it into little jars and pour olive
oil over the top to form a layer to act as an
oxygen barrier to prevent browning. When I removed
pesto, I'd pour off the old oil and scoop out what
I wanted (carefully sculpting a flat top surface),
and pour new oil over the top. The part I scooped
out would be mixed with the old oil.

I did worry about botulism, but I didn't think it
mattered because I always kept it under refrigeration.
It keeps very well that way -- several weeks.

Karen wrote:
>
> On Jun 18, 8:46 am, merryb > wrote:
> > I agree- I don't like the taste of pine nuts at all, so I don't even
> > think about using them.- Hide quoted text -
>
> Walnuts are a nice alternative to pine nuts in pesto.

Walnuts make a good pesto, but I like Brazil nuts the best.
I've tried just about every common nut -- hazelnuts, almonds,
cashews, pecans, etc. -- and I eventually settled on Brazil
nuts.

On Jun 18, 10:46*am, Lou Decruss > wrote:
> On Wed, 18 Jun 2008 08:46:48 -0700 (PDT), merryb >
> wrote:
>
> >I agree- I don't like the taste of pine nuts at all, so I don't even
> >think about using them.
>
> I've never heard of anyone not liking pine nuts. *To me they're like
> candy.
>
> Lou

Maybe the ones I had were rancid or something-they tasted just like a
pine tree! I bet pistachios would be great in pesto!

"Anthony Ferrante" > wrote in message
...
>I usually buy Classico pesto in a jar, but I have been thinking of
> making it fresh. Is there that much of a taste difference to warrant
> the time and trouble to make it? I want to get a mortar and pestle and
> when I inquired about one on Ebay, the seller said the wooden mortars
> are not meant for pesto, just mixing spices. Is this true and if so,
> what type of mortar should I get?
>
> Anyone ever try the Beritolli's pesto in the refrigerated section of
> the grocery store? Any good?
>
> Anthony

Yes, there is a huge difference, IMHO. I have a mortar & pestle made of marble that
would work, but I don't bother with it when I make pesto...I just use my food
processor. It's a snap to do, and makes easy work of it.

kimberly

Mark Thorson wrote:
> Karen wrote:
>> On Jun 18, 8:46 am, merryb > wrote:
>>> I agree- I don't like the taste of pine nuts at all, so I don't even
>>> think about using them.- Hide quoted text -
>> Walnuts are a nice alternative to pine nuts in pesto.
>
> Walnuts make a good pesto, but I like Brazil nuts the best.
> I've tried just about every common nut -- hazelnuts, almonds,
> cashews, pecans, etc. -- and I eventually settled on Brazil
> nuts.

We liked the pistachio pesto I made a while back. I ate the leftover
pesto with a spoon.

(Yes, I know I could've frozen it. Tough.)

Serene

On Wed, 18 Jun 2008 07:45:25 -0500, Melba's Jammin'
> wrote:

>In article >,
> Anthony Ferrante > wrote:
>
>> I usually buy Classico pesto in a jar, but I have been thinking of
>> making it fresh. Is there that much of a taste difference to warrant
>> the time and trouble to make it?
>> Anthony
>
>Yes, there is a difference and if you have a blender or a food processor
>it doesn't take much time and it's no trouble to make fresh.

Ok, I am sold. Everyone seems to say using a food processor is the way
to go. Can you or someone recommend a decent, yet small, food
processor that would meet the needs of one person?

Thanks in advance for your help and to all who responded with
suggestions.

Anthony

On Wed, 18 Jun 2008 08:36:08 -0400, Anthony Ferrante
> wrote:

>I usually buy Classico pesto in a jar, but I have been thinking of
>making it fresh. Is there that much of a taste difference to warrant
>the time and trouble to make it? I want to get a mortar and pestle and
>when I inquired about one on Ebay, the seller said the wooden mortars
>are not meant for pesto, just mixing spices. Is this true and if so,
>what type of mortar should I get?
>
>Anyone ever try the Beritolli's pesto in the refrigerated section of
>the grocery store? Any good?
>
>Anthony

Do you have a good source of fresh basil? Better make sure before you
start buying extra appliances.

Anthony Ferrante wrote:
>
> Ok, I am sold. Everyone seems to say using a food processor is the way
> to go. Can you or someone recommend a decent, yet small, food
> processor that would meet the needs of one person?

Yes, the Braun stick blender with the accessories kit.
I don't see a model number on it. It just says Braun
turbo 400 watt.

"Anthony Ferrante" > wrote in message
...
>I usually buy Classico pesto in a jar, but I have been thinking of
> making it fresh. Is there that much of a taste difference to warrant
> the time and trouble to make it? I want to get a mortar and pestle and
> when I inquired about one on Ebay, the seller said the wooden mortars
> are not meant for pesto, just mixing spices. Is this true and if so,
> what type of mortar should I get?
>
> Anyone ever try the Beritolli's pesto in the refrigerated section of
> the grocery store? Any good?
>
> Anthony

Once you've made your own you won't have it any other way. I make it in a
small food processor, though any processor will do. Make sure your garlic is
fresh, very fresh. Use genuine Parmigiano Reggiano, nothing else. Pine nuts
are worth the extra money, though you can use walnuts if you can't find them
or if they cost more than $10/lb. Pesto freezes well and for a long time.

Kent

On Wed, 18 Jun 2008 21:43:14 -0400, Mark A.Meggs
> wrote:

>On Wed, 18 Jun 2008 08:36:08 -0400, Anthony Ferrante
> wrote:
>
>>I usually buy Classico pesto in a jar, but I have been thinking of
>>making it fresh. Is there that much of a taste difference to warrant
>>the time and trouble to make it? I want to get a mortar and pestle

>>Anthony
>
>Just to be a contrarian - I do use a marble mortar and pestle. It
>doesn't take too long
>
>- Mark

Maybe Koko will speak up here. She uses a mortar and pestle to make
pesto as well. I forget what kind she has...but it is similar to
mine.

I have this one:
http://www.importfood.com/mortarpestle.html

I haven't made pesto in it yet...

Christine

On Wed, 18 Jun 2008 08:36:08 -0400, Anthony Ferrante
> wrote:

>I usually buy Classico pesto in a jar, but I have been thinking of
>making it fresh. Is there that much of a taste difference to warrant
>the time and trouble to make it? I want to get a mortar and pestle and
>when I inquired about one on Ebay, the seller said the wooden mortars
>are not meant for pesto, just mixing spices. Is this true and if so,
>what type of mortar should I get?
>
>Anyone ever try the Beritolli's pesto in the refrigerated section of
>the grocery store? Any good?
>
>Anthony

Just to be a contrarian - I do use a marble mortar and pestle. It
doesn't take too long

- Mark

On Wed, 18 Jun 2008 19:40:59 -0600, Christine Dabney
> wrote:

>On Wed, 18 Jun 2008 21:43:14 -0400, Mark A.Meggs
> wrote:
>
>>On Wed, 18 Jun 2008 08:36:08 -0400, Anthony Ferrante
> wrote:
>>
>>>I usually buy Classico pesto in a jar, but I have been thinking of
>>>making it fresh. Is there that much of a taste difference to warrant
>>>the time and trouble to make it? I want to get a mortar and pestle
>
>>>Anthony
>>
>>Just to be a contrarian - I do use a marble mortar and pestle. It
>>doesn't take too long
>>
>>- Mark
>
>Maybe Koko will speak up here. She uses a mortar and pestle to make
>pesto as well. I forget what kind she has...but it is similar to
>mine.
>
>I have this one:
>http://www.importfood.com/mortarpestle.html
>
>I haven't made pesto in it yet...

I think it depends on how much you want to make. Because it lasts so
long I make a lot and use the FP. I've made small batches with a m/p,
but making a quart would be a real job that way.

Lou

On Jun 18, 12:00*pm, Mark Thorson > wrote:
> Walnuts make a good pesto, but I like Brazil nuts the best.
> I've tried just about every common nut -- hazelnuts, almonds,
> cashews, pecans, etc. -- and I eventually settled on Brazil
> nuts.

Brazil nuts have just appealed to me lately, weird coincidence. As a
kid, I avoided them but they're pretty darned good!

Karen

Anthony Ferrante wrote:
> On Wed, 18 Jun 2008 07:45:25 -0500, Melba's Jammin'
> > wrote:
>
>> In article >,
>> Anthony Ferrante > wrote:
>>
>>> I usually buy Classico pesto in a jar, but I have been thinking of
>>> making it fresh. Is there that much of a taste difference to warrant
>>> the time and trouble to make it?
>>> Anthony
>> Yes, there is a difference and if you have a blender or a food processor
>> it doesn't take much time and it's no trouble to make fresh.
>
> Ok, I am sold. Everyone seems to say using a food processor is the way
> to go. Can you or someone recommend a decent, yet small, food
> processor that would meet the needs of one person?
>
> Thanks in advance for your help and to all who responded with
> suggestions.
>
> Anthony

Cuisinart makes the "Little Pro Plus". You can find it for around $100
or less if you shop carefully. It has a fully-powered motor, the usual
assortment of blades/disks and is wonderful for a single person or a
small family. Mine is pretty ancient (1995) but it came with a chute for
the disks that allows you to process more than the small bowl can hold
and a juicer attachment. I have had it for 13 + years and use it at
least 3 times a week. It does everything a 'grown up-sized' processor
can do, but it's smaller.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Thu, 19 Jun 2008 17:08:01 -0500, Janet Wilder
> wrote:

>Anthony Ferrante wrote:
>> On Wed, 18 Jun 2008 07:45:25 -0500, Melba's Jammin'
>> > wrote:
>>
>>> In article >,
>>> Anthony Ferrante > wrote:
>>>
>>>> I usually buy Classico pesto in a jar, but I have been thinking of
>>>> making it fresh. Is there that much of a taste difference to warrant
>>>> the time and trouble to make it?
>>>> Anthony
>>> Yes, there is a difference and if you have a blender or a food processor
>>> it doesn't take much time and it's no trouble to make fresh.
>>
>> Ok, I am sold. Everyone seems to say using a food processor is the way
>> to go. Can you or someone recommend a decent, yet small, food
>> processor that would meet the needs of one person?
>>
>> Thanks in advance for your help and to all who responded with
>> suggestions.
>>
>> Anthony
>
>Cuisinart makes the "Little Pro Plus". You can find it for around $100
>or less if you shop carefully. It has a fully-powered motor, the usual
>assortment of blades/disks and is wonderful for a single person or a
>small family. Mine is pretty ancient (1995) but it came with a chute for
>the disks that allows you to process more than the small bowl can hold
>and a juicer attachment. I have had it for 13 + years and use it at
>least 3 times a week. It does everything a 'grown up-sized' processor
>can do, but it's smaller.

I made a little pesto in a large cuisanart last night. It was fast &
easy. The clean up was easy too. That was at my daughter's place.
Obviously her Cusinart is a lot newer than mine. Holy cow, it was a
whole lot quieter! Now I wish mine would die, so I'd have a good
excuse to buy a new one.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jun 19, 6:44*pm, sf <.> wrote:
> I made a little pesto in a large cuisanart last night. *It was fast &
> easy. *The clean up was easy too. *That was at my daughter's place.
> Obviously her Cusinart is a lot newer than mine. *Holy cow, it was a
> whole lot quieter! *Now I wish mine would die, so I'd have a good
> excuse to buy a new one.

My wish list, too.

Karen

On Thu 19 Jun 2008 06:44:32p, sf told us...

> On Thu, 19 Jun 2008 17:08:01 -0500, Janet Wilder
> > wrote:
>
>>Anthony Ferrante wrote:
>>> On Wed, 18 Jun 2008 07:45:25 -0500, Melba's Jammin'
>>> > wrote:
>>>
>>>> In article >,
>>>> Anthony Ferrante > wrote:
>>>>
>>>>> I usually buy Classico pesto in a jar, but I have been thinking of
>>>>> making it fresh. Is there that much of a taste difference to warrant
>>>>> the time and trouble to make it?
>>>>> Anthony
>>>> Yes, there is a difference and if you have a blender or a food
>>>> processor it doesn't take much time and it's no trouble to make
>>>> fresh.
>>>
>>> Ok, I am sold. Everyone seems to say using a food processor is the way
>>> to go. Can you or someone recommend a decent, yet small, food
>>> processor that would meet the needs of one person?
>>>
>>> Thanks in advance for your help and to all who responded with
>>> suggestions.
>>>
>>> Anthony
>>
>>Cuisinart makes the "Little Pro Plus". You can find it for around $100
>>or less if you shop carefully. It has a fully-powered motor, the usual
>>assortment of blades/disks and is wonderful for a single person or a
>>small family. Mine is pretty ancient (1995) but it came with a chute for
>>the disks that allows you to process more than the small bowl can hold
>>and a juicer attachment. I have had it for 13 + years and use it at
>>least 3 times a week. It does everything a 'grown up-sized' processor
>>can do, but it's smaller.
>
> I made a little pesto in a large cuisanart last night. It was fast &
> easy. The clean up was easy too. That was at my daughter's place.
> Obviously her Cusinart is a lot newer than mine. Holy cow, it was a
> whole lot quieter! Now I wish mine would die, so I'd have a good
> excuse to buy a new one.
>
>

Gotta sledge hammer? You could kill it!

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/20(XX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cat philosophy: It doesn't hurt to ask
for what you want.
-------------------------------------------

On Fri, 20 Jun 2008 18:52:43 GMT, Wayne Boatwright
> wrote:

>On Thu 19 Jun 2008 06:44:32p, sf told us...
>
>>
>> I made a little pesto in a large cuisanart last night. It was fast &
>> easy. The clean up was easy too. That was at my daughter's place.
>> Obviously her Cusinart is a lot newer than mine. Holy cow, it was a
>> whole lot quieter! Now I wish mine would die, so I'd have a good
>> excuse to buy a new one.
>>
>>
>
>Gotta sledge hammer? You could kill it!

Oh real life can get in the way too. My last one was an "original" -
the motor was going strong... but the housing on the spindle came off.
I didn't even try to price out what it would cost to repair the old
one (it *was old*) because a new, *huge* one with lots of extras and a
separate mini chopper (which I gave away) to boot was barely over $100
at CostCo at the time.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 20 Jun 2008 18:52:43 GMT, Wayne Boatwright
> wrote:

>On Thu 19 Jun 2008 06:44:32p, sf told us...
>>
>> I made a little pesto in a large cuisanart last night. It was fast &
>> easy. The clean up was easy too. That was at my daughter's place.
>> Obviously her Cusinart is a lot newer than mine. Holy cow, it was a
>> whole lot quieter! Now I wish mine would die, so I'd have a good
>> excuse to buy a new one.
>>
>>
>
>Gotta sledge hammer? You could kill it!

give it to a slightly deaf neighbor.

your pal,
blake