I have lots of fresh basil coming in, but I'm not supposed to eat nuts. Does
anyone have a recipe for a pesto without nuts? Some kind of wonderful mixture
that would go on pasta or pizza would be ideal. Thank you.

Fran

Franfogel wrote:
> I have lots of fresh basil coming in, but I'm not supposed to eat nuts. Does
> anyone have a recipe for a pesto without nuts? Some kind of wonderful mixture
> that would go on pasta or pizza would be ideal. Thank you.


When you say you're not supposed to eat nuts, does that include peanuts
and soy which are botanically not like pine nuts, walnuts, pecans or
almonds? I've made a tolerably good pesto with tofu and miso, but
really if you want a good topping for pasta or pizza, just leave out the
nuts and cut down on the oil. Chopped basil with garlic and romano is
great on pasta and pizza.

--Lia

Julia Altshuler > wrote in
news:bvIJc.89783$IQ4.39041@attbi_s02:

> Franfogel wrote:
>> I have lots of fresh basil coming in, but I'm not supposed to eat
>> nuts. Does anyone have a recipe for a pesto without nuts? Some kind
>> of wonderful mixture that would go on pasta or pizza would be ideal.
>> Thank you.
>
>
> When you say you're not supposed to eat nuts, does that include
> peanuts and soy which are botanically not like pine nuts, walnuts,
> pecans or almonds? I've made a tolerably good pesto with tofu and
> miso, but really if you want a good topping for pasta or pizza, just
> leave out the nuts and cut down on the oil. Chopped basil with garlic
> and romano is great on pasta and pizza.
>
> --Lia
>
>

Not a pesto...but a good use of basil. And since soon will be tomato
ripening time...

Alan's Tomato Pie

none

2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream

Preheat oven to 350F

Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.

Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;

repeat for a second, third, and fourth layer.

Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface.

Quickly add the second pie crust, fit it over the pie and seal the edges by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.

Bake in a 350 degree oven until the pie is hot all the way through and the
crust is golden, about 25 - 30 minutes.

Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.

NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.

NOTE2: Try a thin layer of dejon mustard instead of pepper.


** Exported from Now You're Cooking! v5.66 **



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Julia Altshuler > wrote in
news:bvIJc.89783$IQ4.39041@attbi_s02:

> Franfogel wrote:
>> I have lots of fresh basil coming in, but I'm not supposed to eat
>> nuts. Does anyone have a recipe for a pesto without nuts? Some kind
>> of wonderful mixture that would go on pasta or pizza would be ideal.
>> Thank you.
>
>
> When you say you're not supposed to eat nuts, does that include
> peanuts and soy which are botanically not like pine nuts, walnuts,
> pecans or almonds? I've made a tolerably good pesto with tofu and
> miso, but really if you want a good topping for pasta or pizza, just
> leave out the nuts and cut down on the oil. Chopped basil with garlic
> and romano is great on pasta and pizza.
>
> --Lia
>
>

Not a pesto...but a good use of basil. And since soon will be tomato
ripening time...

Alan's Tomato Pie

none

2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream

Preheat oven to 350F

Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.

Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;

repeat for a second, third, and fourth layer.

Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface.

Quickly add the second pie crust, fit it over the pie and seal the edges by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.

Bake in a 350 degree oven until the pie is hot all the way through and the
crust is golden, about 25 - 30 minutes.

Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.

NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.

NOTE2: Try a thin layer of dejon mustard instead of pepper.


** Exported from Now You're Cooking! v5.66 **



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Franfogel wrote:
>
> I have lots of fresh basil coming in, but I'm not supposed to eat nuts. Does
> anyone have a recipe for a pesto without nuts? Some kind of wonderful mixture
> that would go on pasta or pizza would be ideal. Thank you.

If you're making it for pizza sauce are the nuts all that necessary?
Basil, olive oil, garlic pressed into paste, simmer until smooth,
use as sauce.

"Doug Freyburger" > wrote in message
om...
> Franfogel wrote:
> >
> > I have lots of fresh basil coming in, but I'm not supposed to eat nuts.
Does
> > anyone have a recipe for a pesto without nuts? Some kind of wonderful
mixture
> > that would go on pasta or pizza would be ideal. Thank you.
>
> If you're making it for pizza sauce are the nuts all that necessary?
> Basil, olive oil, garlic pressed into paste, simmer until smooth,
> use as sauce.

I do not think that pine nuts are really nuts in the sense that cashews,
pecans, etc. are. Neither are peanuts for that matter. Pine nuts are seeds.
Perhaps your ban does not apply to items that are called nuts but are not?


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
> "Doug Freyburger" > wrote in message
> om...
>> Franfogel wrote:
>>>
>>> I have lots of fresh basil coming in, but I'm not supposed to eat
>>> nuts. Does anyone have a recipe for a pesto without nuts? Some
>>> kind of wonderful mixture that would go on pasta or pizza would be
>>> ideal. Thank you.
>>
>> If you're making it for pizza sauce are the nuts all that necessary?
>> Basil, olive oil, garlic pressed into paste, simmer until smooth,
>> use as sauce.
>
> I do not think that pine nuts are really nuts in the sense that
> cashews, pecans, etc. are. Neither are peanuts for that matter. Pine
> nuts are seeds. Perhaps your ban does not apply to items that are
> called nuts but are not?

I think it all depends on the reason for the "no nuts" ban. My long-lost,
John, had a severe bout of diverticulitis. Even though peanuts are
technically not nuts, he can't eat them. Can't have popcorn or any kind of
seeds like sesame, either. I think it has to do with the texture more than
what it is called.

Jill

Peter Aitken wrote:

> I do not think that pine nuts are really nuts in the sense that cashews,
> pecans, etc. are. Neither are peanuts for that matter. Pine nuts are seeds.
> Perhaps your ban does not apply to items that are called nuts but are not?


I can eat peanuts, tree nuts, pine nuts, etc. just fine, but I've been
curious about your question for the longest time and so just did some
research. Apparently tree nuts and peanuts are not closely related.
Peanuts are closer relatives of other legumes like peas and lentils.
Pine nuts are tree nuts like almonds, brazil nuts, cashews, chestnuts,
filberts, hazelnuts, macadamia nuts, pecans, pistachios and walnuts.
For some reason, an allergy to one is likely to mean an allergy to the
others in a way that goes against common sense. My common sense would
tell me that someone allergic to peanuts should best avoid beans too,
but that's not the case. If you're allergic to peanuts, you're more
likely also to be allergic to sesame seeds and walnuts. I don't know
what the original poster is trying to avoid when s/he says s/he can't
eat nuts. I should also find out where soy products fit into this picture.

--Lia

Julia Altshuler wrote:

> Apparently tree nuts and peanuts are not closely related.
> Peanuts are closer relatives of other legumes like peas and lentils.


That really becomes evident if you get raw peanuts. They taste very much
like a raw pinto bean or whatever (not very good).



Brian Rodenborn

Julia Altshuler wrote:

> Apparently tree nuts and peanuts are not closely related.
> Peanuts are closer relatives of other legumes like peas and lentils.


That really becomes evident if you get raw peanuts. They taste very much
like a raw pinto bean or whatever (not very good).



Brian Rodenborn

Peter Aitken wrote:

> I do not think that pine nuts are really nuts in the sense that cashews,
> pecans, etc. are.

Interestingly, cashews and pecans aren't nuts either.



Brian Rodenborn

"Default User" > wrote in message
...
> Peter Aitken wrote:
>
> > I do not think that pine nuts are really nuts in the sense that cashews,
> > pecans, etc. are.
>
> Interestingly, cashews and pecans aren't nuts either.
>
>
>

I am quite surprised to find that you are half right. Pecans are in fact
nuts according to the botanical definition while cashews to my surprise are
not - they are seeds.

True nuts include acorn, chestnut, hazelnut, pecan, walnut.

Not true nuts: almonds, brazil nuts, cashew, peanut, pine nut.

http://www.nationmaster.com/encyclopedia/nut-(seed)

Peter Aitken

Peter Aitken wrote:
>
> "Default User" > wrote in message
> ...
> > Peter Aitken wrote:
> >
> > > I do not think that pine nuts are really nuts in the sense that cashews,
> > > pecans, etc. are.
> >
> > Interestingly, cashews and pecans aren't nuts either.
> >
> >
> >
>
> I am quite surprised to find that you are half right. Pecans are in fact
> nuts according to the botanical definition while cashews to my surprise are
> not - they are seeds.
>
> True nuts include acorn, chestnut, hazelnut, pecan, walnut.
>
> Not true nuts: almonds, brazil nuts, cashew, peanut, pine nut.


Alton said pecans (surprisingly) because they have a fleshy outer
covering. Googling around, I see that they are considered true nuts, so
never mind on that.



Brian Rodenborn

>Interestingly, cashews and pecans aren't nuts either.
>
>Brian Rodenborn


You're full of shit you dumb *******... they are too nuts.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Interestingly, cashews and pecans aren't nuts either.
>
>Brian Rodenborn


You're full of shit you dumb *******... they are too nuts.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Peter Aitken" > wrote in message r.com>...
> "Doug Freyburger" > wrote in message
> om...
> > Franfogel wrote:
> > >
> > > I have lots of fresh basil coming in, but I'm not supposed to eat nuts.
> Does
> > > anyone have a recipe for a pesto without nuts? Some kind of wonderful
> mixture
> > > that would go on pasta or pizza would be ideal. Thank you.
> >
> > If you're making it for pizza sauce are the nuts all that necessary?
> > Basil, olive oil, garlic pressed into paste, simmer until smooth,
> > use as sauce.
>
> I do not think that pine nuts are really nuts in the sense that cashews,
> pecans, etc. are. Neither are peanuts for that matter. Pine nuts are seeds.
> Perhaps your ban does not apply to items that are called nuts but are not?

Botanically, maybe they're not the same thing, but they differ little
nutritionally. Pine nuts are especially high in fat ("good" fats,
mostly), magnesium, copper, and thiamine.

There aren't too many diet regimes that don't allow nuts. Dialysis
would be one. Nut allergies and copper metabolism problems are
possible reasons, as would be really strict low-fat diets.

--
Chris Green

Peter Aitken wrote:

> I do not think that pine nuts are really nuts in the sense that cashews,
> pecans, etc. are. Neither are peanuts for that matter. Pine nuts are seeds.
> Perhaps your ban does not apply to items that are called nuts but are not?


I can eat peanuts, tree nuts, pine nuts, etc. just fine, but I've been
curious about your question for the longest time and so just did some
research. Apparently tree nuts and peanuts are not closely related.
Peanuts are closer relatives of other legumes like peas and lentils.
Pine nuts are tree nuts like almonds, brazil nuts, cashews, chestnuts,
filberts, hazelnuts, macadamia nuts, pecans, pistachios and walnuts.
For some reason, an allergy to one is likely to mean an allergy to the
others in a way that goes against common sense. My common sense would
tell me that someone allergic to peanuts should best avoid beans too,
but that's not the case. If you're allergic to peanuts, you're more
likely also to be allergic to sesame seeds and walnuts. I don't know
what the original poster is trying to avoid when s/he says s/he can't
eat nuts. I should also find out where soy products fit into this picture.

--Lia

Don't sweat the nuts! I made it for years without any nuts. Just do the
olive oil, basil, lemon, cheese, garlic, salt, pepper all to your liking.
what's left over I've put into small plastic bags for 1-2 servings, roll
tightly and freeze. It freezes wonderfully for use at a later time.

Want some and don't have much basil, use parsley. In fact all parsley is how
I made pesto decades ago because I didn't have any basil and found a recipe
that said to use parsley and it had no nuts in it.

It's a pretty forgiving concoction . . .

Dennis
"Franfogel" > wrote in message
...
> I have lots of fresh basil coming in, but I'm not supposed to eat nuts.
Does
> anyone have a recipe for a pesto without nuts? Some kind of wonderful
mixture
> that would go on pasta or pizza would be ideal. Thank you.
>
> Fran

If diverticulosis is the reason for an aversion to nuts, do some research on
the subject.

There is absolutely NO scientific research that has proven nuts to be the
cause of diverticulitis. It was simply "reasoned" that incompletely chewed
nut pieces could pass through the small intestine & become lodged in
diverticuli. No evidence of this has been substantiated based on the
research I have done.

There seems to be a 50/50 or so split among medical professionals regarding
tot consume nuts to avoid them. It seems that eating softer nuts (Ones very
high in natural fats such as pine nuts, brazil nuts, macadamias), in small
amounts, infrequently AND chewing them VERY completely, is relatively safe.

I've followed this practice myself after being hospitalized with severe
diverticulitis, and have had no problems.

Franfogel wrote:
> I have lots of fresh basil coming in, but I'm not supposed to eat nuts. Does
> anyone have a recipe for a pesto without nuts? Some kind of wonderful mixture
> that would go on pasta or pizza would be ideal. Thank you.


When you say you're not supposed to eat nuts, does that include peanuts
and soy which are botanically not like pine nuts, walnuts, pecans or
almonds? I've made a tolerably good pesto with tofu and miso, but
really if you want a good topping for pasta or pizza, just leave out the
nuts and cut down on the oil. Chopped basil with garlic and romano is
great on pasta and pizza.

--Lia

Don't sweat the nuts! I made it for years without any nuts. Just do the
olive oil, basil, lemon, cheese, garlic, salt, pepper all to your liking.
what's left over I've put into small plastic bags for 1-2 servings, roll
tightly and freeze. It freezes wonderfully for use at a later time.

Want some and don't have much basil, use parsley. In fact all parsley is how
I made pesto decades ago because I didn't have any basil and found a recipe
that said to use parsley and it had no nuts in it.

It's a pretty forgiving concoction . . .

Dennis
"Franfogel" > wrote in message
...
> I have lots of fresh basil coming in, but I'm not supposed to eat nuts.
Does
> anyone have a recipe for a pesto without nuts? Some kind of wonderful
mixture
> that would go on pasta or pizza would be ideal. Thank you.
>
> Fran

If diverticulosis is the reason for an aversion to nuts, do some research on
the subject.

There is absolutely NO scientific research that has proven nuts to be the
cause of diverticulitis. It was simply "reasoned" that incompletely chewed
nut pieces could pass through the small intestine & become lodged in
diverticuli. No evidence of this has been substantiated based on the
research I have done.

There seems to be a 50/50 or so split among medical professionals regarding
tot consume nuts to avoid them. It seems that eating softer nuts (Ones very
high in natural fats such as pine nuts, brazil nuts, macadamias), in small
amounts, infrequently AND chewing them VERY completely, is relatively safe.

I've followed this practice myself after being hospitalized with severe
diverticulitis, and have had no problems.