My family never made nor used Pesto. I don't know if it is regional
but they are from Sicilly. An older lady in the neighborhood brought
over some Pesto that her son had made. It is not a traditional Pesto
as you might think of. He used Basil, olive oil, roasted garlic,
parmisan, red pepper flakes and macadamia nuts. It is very tasty but
I don't know what to do with it. My family's pallet is not suited for
the pesto to be the main sauce but maybe a component of or compliment
to. Any suggestions would be greatly appreciated.

(Vince Poroke) wrote in
om:

> My family never made nor used Pesto. I don't know if it is regional
> but they are from Sicilly. An older lady in the neighborhood brought
> over some Pesto that her son had made. It is not a traditional Pesto
> as you might think of. He used Basil, olive oil, roasted garlic,
> parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> I don't know what to do with it. My family's pallet is not suited for
> the pesto to be the main sauce but maybe a component of or compliment
> to. Any suggestions would be greatly appreciated.
>

get some medium sized field mushrooms, spread some of the pesto on the
underside (the brown side), top with whatever you want but finish with
cheese and place in an oven, or under a slow grill till cooked.

Or....... spread it on a pizza base and top with whatever you want.

We love pesto on anglehair pasta. Cook pasta, drain, add 2 T. butter and
pesto to suit. Mix well and serve with fresh grated parmesan. Pesto on
toasted slices of rustic bread makes a nice pre-meal snack.
"Vince Poroke" > wrote in message
om...
> My family never made nor used Pesto. I don't know if it is regional
> but they are from Sicilly. An older lady in the neighborhood brought
> over some Pesto that her son had made. It is not a traditional Pesto
> as you might think of. He used Basil, olive oil, roasted garlic,
> parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> I don't know what to do with it. My family's pallet is not suited for
> the pesto to be the main sauce but maybe a component of or compliment
> to. Any suggestions would be greatly appreciated.

"Vince Poroke" > wrote in message
om...
> My family never made nor used Pesto. I don't know if it is regional
> but they are from Sicilly. An older lady in the neighborhood brought
> over some Pesto that her son had made. It is not a traditional Pesto
> as you might think of. He used Basil, olive oil, roasted garlic,
> parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> I don't know what to do with it. My family's pallet is not suited for
> the pesto to be the main sauce but maybe a component of or compliment
> to. Any suggestions would be greatly appreciated.

Mix a little in with your chicken salad
Spread a thin layer on good bread and add a slice of cheese and tomato.
It's good with salmon and it's good with shrimp too
Pesto Roasted Potatoes
A small dollop on a rare steak is good.

and more....I'm beginning to feel the effects, or I'd post more....

Jack Fade

"Vince Poroke" > wrote in message
om...
> My family never made nor used Pesto. I don't know if it is regional
> but they are from Sicilly. An older lady in the neighborhood brought
> over some Pesto that her son had made. It is not a traditional Pesto
> as you might think of. He used Basil, olive oil, roasted garlic,
> parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> I don't know what to do with it. My family's pallet is not suited for
> the pesto to be the main sauce but maybe a component of or compliment
> to. Any suggestions would be greatly appreciated.

Bruschetta! Toasted rounds of French bread, a smear of pesto, topped with
whatever suits your taste buds.

It's tasty on bread. Or on grilled meat (think chimichuri).

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Vince Poroke" > wrote in message
om...
> My family never made nor used Pesto. I don't know if it is regional
> but they are from Sicilly. An older lady in the neighborhood brought
> over some Pesto that her son had made. It is not a traditional Pesto
> as you might think of. He used Basil, olive oil, roasted garlic,
> parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> I don't know what to do with it. My family's pallet is not suited for
> the pesto to be the main sauce but maybe a component of or compliment
> to. Any suggestions would be greatly appreciated.

(Vince Poroke) wrote in message . com>...
> My family never made nor used Pesto. I don't know if it is regional
> but they are from Sicilly. An older lady in the neighborhood brought
> over some Pesto that her son had made. It is not a traditional Pesto
> as you might think of. He used Basil, olive oil, roasted garlic,
> parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> I don't know what to do with it. My family's pallet is not suited for
> the pesto to be the main sauce but maybe a component of or compliment
> to. Any suggestions would be greatly appreciated.

Try tucking a dollop underneath the skin of a half chicken breast with
bone and bake. Your friend's recipe sounds deelish.

Karen

"Vince Poroke" > wrote in message
om...
> My family never made nor used Pesto. I don't know if it is regional
> but they are from Sicilly. An older lady in the neighborhood brought
> over some Pesto that her son had made. It is not a traditional Pesto
> as you might think of. He used Basil, olive oil, roasted garlic,
> parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> I don't know what to do with it. My family's pallet is not suited for
> the pesto to be the main sauce but maybe a component of or compliment
> to. Any suggestions would be greatly appreciated.

In summer, we like to eat leftover roast chicken on crusty bread with pesto,
fresh mozzarella, and fresh tomatoes. Good without the chicken, too.

Another slant on that is chicken pesto pizza: slather pizza crust with
pesto, top with tidbits of cooked chicken, chopped roma tomato, and bake.

Mix some into mayo for an awesome sandwich spread. Great for waking up a
turkey sandwich or adding another dimension to an Italian cold cut sandwich.

Of course, there's always Susan Hattie Steinsapir's Goat Cheese Torta (you
can google for that), which combines goat cheese, pesto, and sundried tomato
into a pretty decadent spread.

We went to a dinner party the other day where teh appetizer was a bruschetta
where a slice of roma tomato had been placed on the bread before baking, and
was then topped with a dollop of pesto. It was good -- I've never had it
with warm tomato before. And I have no idea where they got such good
tomatoes (red and yellow) this time of year.

Chris

On 31 Oct 2003 15:03:06 -0800, (Vince Poroke)
wrote:

>My family never made nor used Pesto. I don't know if it is regional
>but they are from Sicilly. An older lady in the neighborhood brought
>over some Pesto that her son had made. It is not a traditional Pesto
>as you might think of. He used Basil, olive oil, roasted garlic,
>parmisan, red pepper flakes and macadamia nuts. It is very tasty but
>I don't know what to do with it. My family's pallet is not suited for
>the pesto to be the main sauce but maybe a component of or compliment
>to. Any suggestions would be greatly appreciated.

Add a tablespoonful to viniagrette or mayonnaise to dress salads. Use
in almost any situation where you would add a pat of butter on top of
something hot -- meat, veg, bread. Or better yet, just ship it to me.
:-) Like Nutella, pesto is very enjoyable just dipped out with a
spoon tip.

Frogleg > wrote in message >. ..
> On 31 Oct 2003 15:03:06 -0800, (Vince Poroke)
> wrote:
>
> >My family never made nor used Pesto. I don't know if it is regional
> >but they are from Sicilly. An older lady in the neighborhood brought
> >over some Pesto that her son had made. It is not a traditional Pesto
> >as you might think of. He used Basil, olive oil, roasted garlic,
> >parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> >I don't know what to do with it. My family's pallet is not suited for
> >the pesto to be the main sauce but maybe a component of or compliment
> >to. Any suggestions would be greatly appreciated.
>
> Add a tablespoonful to viniagrette or mayonnaise to dress salads. Use
> in almost any situation where you would add a pat of butter on top of
> something hot -- meat, veg, bread. Or better yet, just ship it to me.
> :-) Like Nutella, pesto is very enjoyable just dipped out with a
> spoon tip.


Dear God. I just ate and reading everyones ideas is making me hungry.
I like the idea of it on chicken or red meat. We eat a lot of both in
my family. The pesto is delicious. I am making a lasagna with sauce
verdura I will dollop a little pesto along with the ricotta. Again,
great ideas everyone.

Vince Poroke wrote:

> My family never made nor used Pesto. I don't know if it is regional
> but they are from Sicilly. An older lady in the neighborhood brought
> over some Pesto that her son had made. It is not a traditional Pesto
> as you might think of. He used Basil, olive oil, roasted garlic,
> parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> I don't know what to do with it. My family's pallet is not suited for
> the pesto to be the main sauce but maybe a component of or compliment
> to. Any suggestions would be greatly appreciated.

if you have the time and enough pesto you can make a wonderful lasagna.
layers of pasta, white sauce, grated parmigiano cheese, and pesto.

ciao, anna maria

www.annamariavolpi.com

Vince Poroke wrote:
> My family never made nor used Pesto. I don't know if it is regional
> but they are from Sicilly. An older lady in the neighborhood brought
> over some Pesto that her son had made. It is not a traditional Pesto
> as you might think of. He used Basil, olive oil, roasted garlic,
> parmisan, red pepper flakes and macadamia nuts. It is very tasty but
> I don't know what to do with it. My family's pallet is not suited for
> the pesto to be the main sauce but maybe a component of or compliment
> to. Any suggestions would be greatly appreciated.

Brush it on roasted or boiled corn on the cob in lieu of butter

Jill

>

When you make pizza, rub it on the dough just before you pile on other
ingredients. Very tasty.
blacksalt

In article >, (Vince Poroke) wrote:
>My family never made nor used Pesto. I don't know if it is regional
>but they are from Sicilly. An older lady in the neighborhood brought
>over some Pesto that her son had made. It is not a traditional Pesto
>as you might think of. He used Basil, olive oil, roasted garlic,
>parmisan, red pepper flakes and macadamia nuts. It is very tasty but
>I don't know what to do with it. My family's pallet is not suited for
>the pesto to be the main sauce but maybe a component of or compliment
>to. Any suggestions would be greatly appreciated.

On rice.
As a topping on some cheap fish.
Mix with some avocado as a dip.


--

Charles
Indifference = Consent