I've never made pesto sauce. I had a bag of spinach to use up and made
a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
olive oil. A little salt and fresh ground pepper.

I tasted it and it burned my mouth a little but very tasty. LOL Then
again, I'm sensitive to spice. Nice use of my new FP which I haven't
used much.

I guess I'll use it with some chicken or shrimp. Can it be frozen?

On Feb 26, 8:56*pm, Cheryl > wrote:
> I've never made pesto sauce. *I had a bag of spinach to use up and made
> a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
> olive oil. A little salt and fresh ground pepper.
>
> I tasted it and it burned my mouth a little but very tasty. *LOL *Then
> again, I'm sensitive to spice. *Nice use of my new FP which I haven't
> used much.
>
> I guess I'll use it with some chicken or shrimp. *Can it be frozen?

Not very well. We have found that basil and olive oil freezes OK, but
everything else should be added when you're going to use it.

On Sun, 26 Feb 2012 23:56:05 -0500, Cheryl >
wrote:

> I've never made pesto sauce. I had a bag of spinach to use up and made
> a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
> olive oil. A little salt and fresh ground pepper.
>
> I tasted it and it burned my mouth a little but very tasty. LOL Then
> again, I'm sensitive to spice. Nice use of my new FP which I haven't
> used much.
>
> I guess I'll use it with some chicken or shrimp. Can it be frozen?

Spinach pesto? I don't see why not.

--
Food is an important part of a balanced diet.

On 27 Feb, 05:56, Cheryl > wrote:
> I've never made pesto sauce. *I had a bag of spinach to use up and made
> a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
> olive oil. A little salt and fresh ground pepper.
>
> I tasted it and it burned my mouth a little but very tasty. *LOL *Then
> again, I'm sensitive to spice. *Nice use of my new FP which I haven't
> used much.
>
> I guess I'll use it with some chicken or shrimp. *Can it be frozen?

I have never made a spinach pesto, but I think it's a new thing to
try
cheers
Pandora

On Sun, 26 Feb 2012 23:56:05 -0500, Cheryl >
wrote:

>I've never made pesto sauce. I had a bag of spinach to use up and made
>a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
>olive oil. A little salt and fresh ground pepper.
>
>I tasted it and it burned my mouth a little but very tasty. LOL Then
>again, I'm sensitive to spice. Nice use of my new FP which I haven't
>used much.

From Sept to July, until I get enough basil in the garden I use
spinach. So much better than the wimpy basil I can buy for a king's
ransom in January.

We use asiago. I use [more or less] a clove of garlic, an ounce of
asiago, and 2T each walnuts [or pine nuts] and olive oil per loosely
packed cup of baby spinach. Fresh ground pepper to taste.

8 cups of spinach will fit in my food processor with a little effort.

>
>I guess I'll use it with some chicken or shrimp. Can it be frozen?

Yes- but it can also just be used up as a spread, a dressing, or
a marinade.<g>

Jim

On Sun, 26 Feb 2012 23:56:05 -0500, Cheryl >
wrote:

>I've never made pesto sauce. I had a bag of spinach to use up and made
>a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
>olive oil. A little salt and fresh ground pepper.
>
>I tasted it and it burned my mouth a little but very tasty. LOL Then
>again, I'm sensitive to spice. Nice use of my new FP which I haven't
>used much.
>
>I guess I'll use it with some chicken or shrimp. Can it be frozen?

"it"? Of course chicken and shrimp can be frozen.

My recipe procedure is different, and I think much better... I don't
see the point in dressing pasta with good/expensive ingredients that
are prepared (dago style) as though they've already passed through
ones body.

Saute finely slivered garlic and whole pine nuts in olive oil (I add
about 1/3 butter). Toss with pasta of your choice and a modicum of
minced parsley (I don't like basil, it's too over bearing). Garnish
with shaved cheese. Pepper to taste, cheese is salty enough. I don't
consider pesto sauce a recipe. it's exactly what I scrape from under
my lawnmower

"Cheryl" > wrote in message
.com...
> I've never made pesto sauce. I had a bag of spinach to use up and made a
> pesto of spinach, walnuts, lots of garlic cloves, parm cheese and olive
> oil. A little salt and fresh ground pepper.
>
> I tasted it and it burned my mouth a little but very tasty. LOL Then
> again, I'm sensitive to spice. Nice use of my new FP which I haven't used
> much.
>
> I guess I'll use it with some chicken or shrimp. Can it be frozen?

Yep, freezes great.

Paul

On Feb 27, 9:18*am, "Paul M. Cook" > wrote:
> "Cheryl" > wrote in message
>
> .com...
>
> > I've never made pesto sauce. *I had a bag of spinach to use up and made a
> > pesto of spinach, walnuts, lots of garlic cloves, parm cheese and olive
> > oil. A little salt and fresh ground pepper.
>
> > I tasted it and it burned my mouth a little but very tasty. *LOL *Then
> > again, I'm sensitive to spice. *Nice use of my new FP which I haven't used
> > much.
>
> > I guess I'll use it with some chicken or shrimp. *Can it be frozen?
>
> Yep, freezes great.

All I have to counter this is experience that the quality suffers.
Perhaps Paul normally freezes minced raw garlic, grated parmesan
cheese, and ground walnuts.

On Feb 27, 10:24*am, spamtrap1888 > wrote:
> On Feb 27, 9:18*am, "Paul M. Cook" > wrote:
>
> > "Cheryl" > wrote in message
>
> s.com...
>
> > > I've never made pesto sauce. *I had a bag of spinach to use up and made a
> > > pesto of spinach, walnuts, lots of garlic cloves, parm cheese and olive
> > > oil. A little salt and fresh ground pepper.
>
> > > I tasted it and it burned my mouth a little but very tasty. *LOL *Then
> > > again, I'm sensitive to spice. *Nice use of my new FP which I haven't used
> > > much.
>
> > > I guess I'll use it with some chicken or shrimp. *Can it be frozen?
>
> > Yep, freezes great.
>
> All I have to counter this is experience that the quality suffers.
> Perhaps Paul normally freezes minced raw garlic, grated parmesan
> cheese, and ground walnuts.

I'm with Paul. The pesto that I make tastes great even if frozen and
then thawed. You have to freeze it in very small containers so that
you only thaw out enough for one meal.

I've never made it with spinach and walnuts, though. Just basil and
pine nuts.

Susan B.

sueb > wrote in

s.com:

> I'm with Paul. The pesto that I make tastes great even if
> frozen and then thawed. You have to freeze it in very small
> containers so that you only thaw out enough for one meal.

Use an ice cube tray. You can then remove the cubes from the tray
and store them in a ziplock bag.

--

If this is going to be a Christian nation that doesn’t
help the poor, either we’ve got to pretend that Jesus
was just as selfish as we are, or we’ve got to acknowledge
that He commanded us to love the poor and serve the needy
without condition, and then admit that we just don’t
want to do it.

Stephen Colbert (via videcormeum)

On 2/27/2012 3:54 PM, Michel Boucher wrote:

> > wrote in
>
> s.com:
>
>> I'm with Paul. The pesto that I make tastes great even if
>> frozen and then thawed. You have to freeze it in very small
>> containers so that you only thaw out enough for one meal.
>
> Use an ice cube tray. You can then remove the cubes from the tray
> and store them in a ziplock bag.
>

Thanks, I will do that.

On 2/27/2012 1:58 AM, sf wrote:

> On Sun, 26 Feb 2012 23:56:05 -0500, >
> wrote:
>
>> I've never made pesto sauce. I had a bag of spinach to use up and made
>> a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
>> olive oil. A little salt and fresh ground pepper.
>>
>> I tasted it and it burned my mouth a little but very tasty. LOL Then
>> again, I'm sensitive to spice. Nice use of my new FP which I haven't
>> used much.
>>
>> I guess I'll use it with some chicken or shrimp. Can it be frozen?
>
> Spinach pesto? I don't see why not.
>

I didn't make much, but what I have leftover from dinner tonight, just a
little on pasta, might end up frozen. I might end up using it all
before it needs to be frozen.

On 2/27/2012 4:54 AM, Pandora wrote:

> On 27 Feb, 05:56, > wrote:
>> I've never made pesto sauce. I had a bag of spinach to use up and made
>> a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
>> olive oil. A little salt and fresh ground pepper.
>>
>> I tasted it and it burned my mouth a little but very tasty. LOL Then
>> again, I'm sensitive to spice. Nice use of my new FP which I haven't
>> used much.
>>
>> I guess I'll use it with some chicken or shrimp. Can it be frozen?
>
> I have never made a spinach pesto, but I think it's a new thing to
> try

I got the idea from some chef on food network, maybe Anne Burelle, that
pesto is really just a method, not a recipe. Any kind of greens and
nuts could work, you just have to experiment with what tastes good to
you. Believe it or not but I think I put in too much garlic, and I
never thought there could be such a thing.

On Mon, 27 Feb 2012 20:26:58 -0500, Cheryl >
wrote:

> I got the idea from some chef on food network, maybe Anne Burelle, that
> pesto is really just a method, not a recipe.

No wonder I see so many types of pesto out there. I prefer to use
tomato pesto on pizza instead of sauce.

> Any kind of greens and
> nuts could work, you just have to experiment with what tastes good to
> you. Believe it or not but I think I put in too much garlic, and I
> never thought there could be such a thing.

I did that the first and only time I made hummus. I had a bunch of
roasted garlic and dumped it all in... it was a definite garlic
over-load, but it was still tasty.

--
Food is an important part of a balanced diet.

On 2/27/2012 8:34 PM, sf wrote:
> On Mon, 27 Feb 2012 20:26:58 -0500, >
> wrote:
>
>> I got the idea from some chef on food network, maybe Anne Burelle, that
>> pesto is really just a method, not a recipe.
>
> No wonder I see so many types of pesto out there. I prefer to use
> tomato pesto on pizza instead of sauce.
>
>> Any kind of greens and
>> nuts could work, you just have to experiment with what tastes good to
>> you. Believe it or not but I think I put in too much garlic, and I
>> never thought there could be such a thing.
>
> I did that the first and only time I made hummus. I had a bunch of
> roasted garlic and dumped it all in... it was a definite garlic
> over-load, but it was still tasty.
>

Well, on pasta there is not too much garlic, just right. Oh this is yummy.

On Sun, 26 Feb 2012 23:56:05 -0500, Cheryl >
wrote:

>I've never made pesto sauce. I had a bag of spinach to use up and made
>a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
>olive oil. A little salt and fresh ground pepper.
>
>I tasted it and it burned my mouth a little but very tasty. LOL Then
>again, I'm sensitive to spice. Nice use of my new FP which I haven't
>used much.
>
>I guess I'll use it with some chicken or shrimp. Can it be frozen?

In my experience, the mouth burn comes from either too much garlic, or
the garlic needed to be "smushed" a little better before added to the
pesto.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 2/27/2012 8:58 PM, wrote:
> On Sun, 26 Feb 2012 23:56:05 -0500, >
> wrote:
>
>> I've never made pesto sauce. I had a bag of spinach to use up and made
>> a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
>> olive oil. A little salt and fresh ground pepper.
>>
>> I tasted it and it burned my mouth a little but very tasty. LOL Then
>> again, I'm sensitive to spice. Nice use of my new FP which I haven't
>> used much.
>>
>> I guess I'll use it with some chicken or shrimp. Can it be frozen?
>
> In my experience, the mouth burn comes from either too much garlic, or
> the garlic needed to be "smushed" a little better before added to the
> pesto.

Thanks! I just took whole cloves and put them in the FP with everything
else. Maybe I need to mash it first next time.

On Mon, 27 Feb 2012 21:48:16 -0500, Cheryl >
wrote:

>On 2/27/2012 8:58 PM, wrote:
>> On Sun, 26 Feb 2012 23:56:05 -0500, >
>> wrote:
>>
>>> I've never made pesto sauce. I had a bag of spinach to use up and made
>>> a pesto of spinach, walnuts, lots of garlic cloves, parm cheese and
>>> olive oil. A little salt and fresh ground pepper.
>>>
>>> I tasted it and it burned my mouth a little but very tasty. LOL Then
>>> again, I'm sensitive to spice. Nice use of my new FP which I haven't
>>> used much.
>>>
>>> I guess I'll use it with some chicken or shrimp. Can it be frozen?
>>
>> In my experience, the mouth burn comes from either too much garlic, or
>> the garlic needed to be "smushed" a little better before added to the
>> pesto.
>
>Thanks! I just took whole cloves and put them in the FP with everything
>else. Maybe I need to mash it first next time.
>

For sure-- I toss the garlic in first with a little oil and whir it
for a bit before adding the nuts and sea salt. Hit them once or
twice-- then the cheese and spinach. Bump-bump-oil-bump-bump-oil,
etc.

I like my greens a little coarse, but the nuts pretty fine, and the
garlic [mucho garlic!] pureed.

Jim

On Feb 27, 5:26*pm, Cheryl > wrote:
>
> I got the idea from some chef on food network, maybe Anne Burelle, that
> pesto is really just a method, not a recipe. *Any kind of greens and
> nuts could work, you just have to experiment with what tastes good to
> you. *Believe it or not but I think I put in too much garlic, and I
> never thought there could be such a thing.

That is why it burned your mouth a bit...too much raw garlic.

Anne Burelle is correct, you can make pesto out of a myriad of greens,
you just have to experiment a little.

In article >,
Cheryl > wrote:

> Can it be frozen?

Yes. You might want to freeze it in a baggie, flat, removing as much
air as possible from the bag before sealing. Break off a piece of the
slab to use and leave the rest frozen. Some people will use ice cube
trays for freezing -- about 2 tablespoons in each.

--
Barb,
http://web.me.com/barbschaller September 5, 2011