I'm looking for a fast recipe for pesto sauce, can anyone help me?

In article >,
(eanaj senoj) wrote:

> I'm looking for a fast recipe for pesto sauce, can anyone help me?
>

Go to the fresh food section at the store and buy a package of it
pre-made. ;-) HEB carries a couple of brands that are good.

Pesto is not a fast recipe.

K.

--
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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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Katra wrote:
>
> Pesto is not a fast recipe.

HUH?
--
Cristina
http://www.chianti-assistance.com
Relocation Assistance, Vacation Consulting, Local Concierge
Info on Moving to Italy and Driving in Italy

cristina wrote:
> Katra wrote:
>>
>> Pesto is not a fast recipe.
>
> HUH?

I was thinking the same thing, Cristina! Pesto is, to me, simply fresh
basil and olive oil blended together, perhaps with a sprinkling of pignolis
or walnuts. Toss with pasta - done.

Jill

In article >,
"cristina" <siena_us(REMOVE BEFORE > wrote:

> Katra wrote:
> >
> > Pesto is not a fast recipe.
>
> HUH?

Not when mom made it...
It needed to sit for at least 24 hours once it was finished to let the
flavors mingle properly.

And it's not all that easy sometimes to find pinon nuts, or sufficient
fresh basil.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
"jmcquown" > wrote:

> cristina wrote:
> > Katra wrote:
> >>
> >> Pesto is not a fast recipe.
> >
> > HUH?
>
> I was thinking the same thing, Cristina! Pesto is, to me, simply fresh
> basil and olive oil blended together, perhaps with a sprinkling of pignolis
> or walnuts. Toss with pasta - done.
>
> Jill
>
>

If you say so. ;-)

If you don't mind something that tastes like grass clippings........

--
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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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august wrote:
> :
>>> (eanaj senoj) wrote:
>>>
>>> > I'm looking for a fast recipe for pesto sauce, can anyone help me? >
>>>
>>> Go to the fresh food section at the store and buy a package of it
>>> pre-made. ;-) HEB carries a couple of brands that are good.
>>>
>>> Pesto is not a fast recipe.
>>>
>
> Leggos make a very nice pine nut pesto, found with the other jars of
> mustards pestos etc.

I like the "Sacla" brand.

"eanaj senoj" > wrote in message
...
> I'm looking for a fast recipe for pesto sauce, can anyone help me?


Pesto Sauce

2/3 cup basil leaves)
1/3 cup pine nuts or walnuts
2 cloves garlic, peeled
1/3 cup olive oil
1/2 C Parmesan cheese, freshly grated

Place fresh basil (leaves only) along with nuts and garlic in a food
processor or blender and process until finely chopped With the machine
running pour in the olive in a thin stream. Add the cheese, salt and pepper
to taste. and process briefly to combine. Thin with 2 T hot water,

In article >,
"Sam D." > wrote:

> "eanaj senoj" > wrote in message
> ...
> > I'm looking for a fast recipe for pesto sauce, can anyone help me?
>
>
> Pesto Sauce
>
> 2/3 cup basil leaves)
> 1/3 cup pine nuts or walnuts
> 2 cloves garlic, peeled
> 1/3 cup olive oil
> 1/2 C Parmesan cheese, freshly grated
>
> Place fresh basil (leaves only) along with nuts and garlic in a food
> processor or blender and process until finely chopped With the machine
> running pour in the olive in a thin stream. Add the cheese, salt and pepper
> to taste. and process briefly to combine. Thin with 2 T hot water,
>
>

Excellent..... :-)
For the pepper, regular black pepper will do in a pinch, but the mixed
peppercorns add an even better depth of flavor IMHO. It's the only
pepper we put into the pepper mills now! We've gotten spoiled.

Really tho' it turns out better if made 24 hours in advance.

That is just a personal opinion. It mellows out the garlic somewhat. If
you need it quick, pre-roasted garlic might work better.

K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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Katra wrote:
> In article >,
> "jmcquown" > wrote:
>
>> cristina wrote:
>>> Katra wrote:
>>>>
>>>> Pesto is not a fast recipe.
>>>
>>> HUH?
>>
>> I was thinking the same thing, Cristina! Pesto is, to me, simply
>> fresh
>> basil and olive oil blended together, perhaps with a sprinkling of
>> pignolis
>> or walnuts. Toss with pasta - done.
>>
>> Jill
>>
>>
>
> If you say so. ;-)
>
> If you don't mind something that tastes like grass clippings........
>
If you don't like the taste of pesto, don't eat it. And I saw your other
comment about mellowing out the garlic... lord knows why you'd want to do
that! I love garlic. But then again, we do get used to how mama used to
make things

Jill

eanaj senoj wrote:
> I'm looking for a fast recipe for pesto sauce, can anyone help me?


I make pesto by throwing all the ingredients in a food processor. You
can't get much faster than that. I don't even measure. If I run out of
one ingredient, I substitute. This isn't exactly a recipe, but it might
help:


1. Basil leaves. You can use other fresh green herbs, but I usually
don't start unless I have a lot of basil.


2. Nuts. Pine nuts are traditional. Walnuts are tasty though last
year they made the color browner instead of bright green. A friend uses
almonds. I intend to try that.


3. Garlic. I like it. It is optional.


4. Cheese. Romano or parmesan, but there's no reason not to use any
hard cheese. Cheddar or swiss if you like them.


5. Salt if you've used a cheese that's not salty. This is also optional.


6. Oil. A good flavorful olive oil is called for, but you could use
almost any oil. I often use less oil and more cheese than is traditional.


One could argue that I'm not making true pesto, that my pesto is a
travesty and an insult to the good name of pesto. We make it each
summer when we can get lots of basil and freeze it. We put it on bread
and pasta. It tastes good.


--Lia

>
>
>I'm looking for a fast recipe for pesto sauce

How frikkin' fast yoose tawkin'... webtv putz.


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

Katra wrote:
> In article >,
> "cristina" <siena_us(REMOVE BEFORE > wrote:
>
>> Katra wrote:
>>>
>>> Pesto is not a fast recipe.
>>
>> HUH?
>
> Not when mom made it...
> It needed to sit for at least 24 hours once it was finished to let the
> flavors mingle properly.
>
> And it's not all that easy sometimes to find pinon nuts, or sufficient
> fresh basil.
>

Katra, it takes but a few minutes to make pesto and we let it sit for about
an hour max otherwise IMO the basil looses some of its flavor. But then,
here in Italy what do we know ;-)

--
Cristina
http://www.chianti-assistance.com
Relocation Assistance, Vacation Consulting, Local Concierge
Info on Moving to Italy and Driving in Italy

>Pesto is, to me, simply fresh
>basil and olive oil blended together, perhaps with a sprinkling of pignolis
>or walnuts. Toss with pasta - done.
>
>Jill

Yes, pesto is fast, but not quite that fast. Gather your 8 or 9 ingredients,
put it in the blender, perhaps adjust the salt or the parmesan cheese, and
you're done.

The only difficult move is cleaning out the blender afterwards.

Neil

WardNA wrote:

> The only difficult move is cleaning out the blender afterwards.

Blenders are the easiest thing to clean, just put a drop of detergent,
add water and give it a whirl. Then you just have to wipe it down
and rinse.

nancy

Nancy Young wrote:
> WardNA wrote:
>
>> The only difficult move is cleaning out the blender afterwards.
>
> Blenders are the easiest thing to clean, just put a drop of detergent,
> add water and give it a whirl. Then you just have to wipe it down
> and rinse.
>
> nancy

Dishwasher works great, too.

BOB

"Katra" > wrote in message
...
> In article >,
> (eanaj senoj) wrote:
>
> > I'm looking for a fast recipe for pesto sauce, can anyone help me?
> >
>
> Go to the fresh food section at the store and buy a package of it
> pre-made. ;-) HEB carries a couple of brands that are good.
>
> Pesto is not a fast recipe.


You are kidding, right?

Take a bunch of cleaned and rinsed basil leaves, put it in your food
processor, add a few tablespoons of olive oil, a handful of pine nuts, some
garlic cloves and some grated parmesan cheese. Buzz it till the mixture is
a loose paste.

Voila - pesto sauce - total prep time - about 5 minutes.

Paul

BOB wrote:
>
> Nancy Young wrote:

> > Blenders are the easiest thing to clean, just put a drop of detergent,
> > add water and give it a whirl. Then you just have to wipe it down
> > and rinse.

> Dishwasher works great, too.

Yeah, I'm sure, it's just not the kind of thing I would think to put
in there.

nancy

>Blenders are the easiest thing to clean, just put a drop of detergent,
>add water and give it a whirl. Then you just have to wipe it down
>and rinse.

For something as greasy as pesto, I find a disassembly is necessary; and I'm
not confident that even in the best of times, the "spin cycle" solution really
cauterizes what's in the joints and crevases.

Neil

WardNA wrote:
>> Blenders are the easiest thing to clean, just put a drop of detergent,
>> add water and give it a whirl. Then you just have to wipe it down
>> and rinse.
>
> For something as greasy as pesto, I find a disassembly is necessary; and I'm
> not confident that even in the best of times, the "spin cycle" solution really
> cauterizes what's in the joints and crevases.
>
> Neil

Just exactly *how* difficult is it to disassemble and wash your blender. Mine
will take less than 5 minutes even if I don't use the automatic dishwasher.

BOB

Nancy Young wrote:
> BOB wrote:
>>
>> Nancy Young wrote:
>
>>> Blenders are the easiest thing to clean, just put a drop of detergent,
>>> add water and give it a whirl. Then you just have to wipe it down
>>> and rinse.
>
>> Dishwasher works great, too.
>
> Yeah, I'm sure, it's just not the kind of thing I would think to put
> in there.
>
> nancy

LOL!

I usually use your method, but if I've just used the blender, and the dishwasher
is ready to be run (a full load), I disassemble the blender and put all the
parts in the DW. It just makes me feel better, I guess.

BOB

BOB wrote:
>
> Nancy Young wrote:

> > Yeah, I'm sure, it's just not the kind of thing I would think to put
> > in there.

> LOL!
>
> I usually use your method, but if I've just used the blender, and the dishwasher
> is ready to be run (a full load), I disassemble the blender and put all the
> parts in the DW. It just makes me feel better, I guess.

Cool, nothing wrong with that. Me, I'm not sure my blender would fit
on the top rack, plus it's plastic. It's just me, I don't think of
it as a dishwasher candidate.

The other thing about disassembling it, I find it easy to loosen
the bottom by putting it back on the base and giving it a twist, I
think to the right. It's difficult for me just using brute strength.

(laugh) nancy

"cristina" wrote in message > >
> Katra, it takes but a few minutes to make pesto and we let it sit for
about
> an hour max otherwise IMO the basil looses some of its flavor. But then,
> here in Italy what do we know ;-)
>

> Cristina

I'll defer to the Italians! How do you make your pesto, Christina?

Dora

In article >,
(eanaj senoj) wrote:

> I'm looking for a fast recipe for pesto sauce, can anyone help me?
>

Hi, Janae --
I don't follow much of a recipe when I make pesto. A bunch of fresh
basil leaves (maybe 2-3 packed cups), a couple garlic cloves, some olive
oil, some freshly grated parmesan cheese, and some lightly toasted
pignons. I use a food processor. Process the basil and the garlic
until finely chopped then drizzle in the olive oil until it's of a
consistency to your liking. Throw in about 1/4 cup of the pine nuts and
some parmesan. Pulse until blended and enjoy yourself.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article >,
(WardNA) wrote:

> >Blenders are the easiest thing to clean, just put a drop of
> >detergent, add water and give it a whirl. Then you just have to
> >wipe it down and rinse.
>
> For something as greasy as pesto, I find a disassembly is necessary;
> and I'm not confident that even in the best of times, the "spin
> cycle" solution really cauterizes what's in the joints and crevases.

>
> Neil

Cauterizes? Huh?
(I can't imagine washing up the blender without disassembling it and
washing the parts separately.)
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

"Melba's Jammin'" wrote in message
...

> I don't follow much of a recipe when I make pesto. A bunch of fresh
> basil leaves (maybe 2-3 packed cups), a couple garlic cloves, some olive
> oil, some freshly grated parmesan cheese, and some lightly toasted
> pignons. I use a food processor. Process the basil and the garlic
> until finely chopped then drizzle in the olive oil until it's of a
> consistency to your liking. Throw in about 1/4 cup of the pine nuts and
> some parmesan. Pulse until blended and enjoy yourself.

I'm with you in that I just sort of wing it when making pesto. I don't
always use the pingnons and I do use some salt. One difference, which I
think is big, is that I use a mortar and pestle rather than a blender of
food processor. I'll smush up the garlic and salt. Next I'll add the nuts if
I'm using them. Then I'll add the basil and beat the crap out of that for a
while and finally add the oil and parmesan.

Pesto used to be one of the two things for which I used my food processor,
the other being mayonnaise. I like the taste of the pesto much better now
that I use the M&P. Also, cleanup couldn't be easier.

-Mike

>> For something as greasy as pesto, I find a disassembly is necessary;
>> and I'm not confident that even in the best of times, the "spin
>> cycle" solution really cauterizes what's in the joints and crevases.
>
>>
>> Neil


I don't like pesto. I don't consider pesto a legitimate sauce... essentually
it's a total waste of good ingredients... like $5 worth of ingredients wasted
on 35¢ worth of pasta.

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

On 18 Apr 2004 13:09:40 GMT, (WardNA) wrote:

(Jill wrote):
>>Pesto is, to me, simply fresh
>>basil and olive oil blended together, perhaps with a sprinkling of pignolis
>>or walnuts. Toss with pasta - done.
>
>Yes, pesto is fast, but not quite that fast. Gather your 8 or 9 ingredients,
>put it in the blender, perhaps adjust the salt or the parmesan cheese, and
>you're done.


8 or 9 ingredients? I count 6: fresh basil, parmesan, garlic, pine
nuts, olive oil, and salt. Hardly a major production.

>I don't like pesto. I don't consider pesto a legitimate sauce... essentually
>it's a total waste of good ingredients

Believe me, I wasn't even considering inviting you.

>8 or 9 ingredients? I count 6: fresh basil, parmesan, garlic, pine
>nuts, olive oil, and salt. Hardly a major production.
>

Butter, pepper, parsley also occur sometimes.

"Katra" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
> > cristina wrote:
> > > Katra wrote:
> > >>
> > >> Pesto is not a fast recipe.
> > >
> > > HUH?
> >
> > I was thinking the same thing, Cristina! Pesto is, to me, simply fresh
> > basil and olive oil blended together, perhaps with a sprinkling of
pignolis
> > or walnuts. Toss with pasta - done.
> >
> > Jill
> >
> >
>
> If you say so. ;-)
>
> If you don't mind something that tastes like grass clippings........
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...ude=0&user id
=katra

Katra, I couldn't agree more! It's just too strong for my taste buds.

kili

"PENMART01" > wrote in message
...
> >> For something as greasy as pesto, I find a disassembly is necessary;
> >> and I'm not confident that even in the best of times, the "spin
> >> cycle" solution really cauterizes what's in the joints and crevases.
> >
> >>
> >> Neil
>
>
> I don't like pesto. I don't consider pesto a legitimate sauce...
essentually
> it's a total waste of good ingredients... like $5 worth of ingredients
wasted
> on 35¢ worth of pasta.
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

$5???? God, it's more like $15!!!!! Pine nuts can only be found at the
organic/health food store and basil is hard to come by (unless you grow it,
which I can't because I don't have a garden or good windows). Parmesan is
running at about $4.99 for a tiny little plastic container and olive oil is
$7.99 for a tiny bottle. It's an expensive project!

kili

>"kilikini" writes:
>
>>penmart01 wrote:
>>
>> I don't like pesto. I don't consider pesto a legitimate sauce...
>essentually
>> it's a total waste of good ingredients... like $5 worth of ingredients
>wasted
>> on 35¢ worth of pasta.
>
>$5???? God, it's more like $15!!!!! Pine nuts can only be found at the
>organic/health food store and basil is hard to come by (unless you grow it,
>which I can't because I don't have a garden or good windows). Parmesan is
>running at about $4.99 for a tiny little plastic container and olive oil is
>$7.99 for a tiny bottle. It's an expensive project!

I can buy good parmesan for about $5/lb. I buy a liter of Goya extra virgin
for about $6. Basil I grow myself, for salads and tomato sauce. Only the pine
nuts are somewhat costly, a 2oz bottle for about $3... but I'd much rather bake
them into cookies, to me pesto is like I said, a total waste of good
ingredients.

So it's good you have that nice bronze skined tush, 'cause I guess you're gonna
hafta hock that grass skirt. <g>

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

kilikini wrote:

> $5???? God, it's more like $15!!!!! Pine nuts can only be found at the
> organic/health food store and basil is hard to come by (unless you grow it,
> which I can't because I don't have a garden or good windows). Parmesan is
> running at about $4.99 for a tiny little plastic container and olive oil is
> $7.99 for a tiny bottle. It's an expensive project!


I finally live somewhere pesto is economically feasible to make. We can
grow our own basil. We've never had luck starting it from seed, but I
can buy seedlings at the garden center for a few dollars. With 12
plants, I can get over 12 cups of leaves. One year the sun was so
strong I was able to cut the plants down to harvest the leaves, wait
until they grew again and do it again. Another year my crop was a
failure, but I found a u-pik place where a biggish bag of several cups
was only a $1.00.


Pine nuts are expensive so I use other sorts. The flavor is different,
not bad. Last year I used walnuts and didn't like the color. This year
I'm trying blanched almonds.


Parmesan is about $5.00/pound.


Olive oil doesn't need to cost so much if you buy it in larger bottles.
I use it for lots of cooking so it makes sense to buy it by the quart.


Pesto isn't hard to make, but somehow it turns into a messy project. I
like to make it all at once and freeze it. Once it is in the freezer, I
can use it all winter. Looked at like that, it is a wonderful
inexpensive meal.


--Lia

limey wrote:
> "cristina" wrote in message > >
>> Katra, it takes but a few minutes to make pesto and we let it sit
>> for about an hour max otherwise IMO the basil looses some of its
>> flavor. But then, here in Italy what do we know ;-)
>>
>
>> Cristina
>
> I'll defer to the Italians! How do you make your pesto, Christina?

Essentially the same as Mike does later on. Mortar and Pestle. First the
garlic and the salt, then add the nuts, then add a handful at a time of
basil, then parm and then oil. I don't measure, just go by site. Normally
a clove of garlic per two people, a spoon of nuts per two and basil until
the flavor is right. I also sometimes add a chile pepper (the dried ones)
when doing the garlic and salt part.
--
Cristina
http://www.chianti-assistance.com
Relocation Assistance, Vacation Consulting, Local Concierge
Info on Moving to Italy and Driving in Italy

"kilikini" > wrote in
:

> Pine nuts can only be found at the
> organic/health food store and basil is hard to come by (unless you
> grow it, which I can't because I don't have a garden or good windows).

I got a big bag at Costco for not too much (can't remember what I paid) and
keep them in the fridge. I use commercial pesto (Contadina Buitoni or
Armanino) but it never has a reasonable amount of pine nuts, and they're
usually chopped too fine. So I toss a fistful of the Costco (Kirkland
brand) ones in the toaster oven to lightly toast them and then toss them
into the pesto.

>
>cristina wrote:
>> Katra wrote:
>>>
>>> Pesto is not a fast recipe.
>>
>> HUH?
>
>I was thinking the same thing, Cristina! Pesto is, to me, simply fresh
>basil and olive oil blended together, perhaps with a sprinkling of pignolis
>or walnuts. Toss with pasta - done.
>
>Jill

I agree, it could not be faster, put basil, pine nuts olive oil, parmasan in
the blender and let 'er rip.
Rosie

On Mon, 19 Apr 2004 09:44:18 +0200, "cristina"
<siena_us(REMOVE BEFORE > wrote:

> limey wrote:
> > "cristina" wrote in message > >
> >> Katra, it takes but a few minutes to make pesto and we let it sit
> >> for about an hour max otherwise IMO the basil looses some of its
> >> flavor. But then, here in Italy what do we know ;-)
> >>
> >
> >> Cristina
> >
> > I'll defer to the Italians! How do you make your pesto, Christina?
>
> Essentially the same as Mike does later on. Mortar and Pestle. First the
> garlic and the salt, then add the nuts, then add a handful at a time of
> basil, then parm and then oil. I don't measure, just go by site. Normally
> a clove of garlic per two people, a spoon of nuts per two and basil until
> the flavor is right. I also sometimes add a chile pepper (the dried ones)
> when doing the garlic and salt part.

I'm curious. What's it called if you leave out the pine
nuts?


Practice safe eating - always use condiments

sf wrote:
>
> I'm curious. What's it called if you leave out the pine
> nuts?

Around here (Tuscany) it is just called pesto (ignoring the missing
ingredient) or if you want to be accurate pesto senza pinoli but there might
be another name in other regions.
--
Cristina
http://www.chianti-assistance.com
Relocation Assistance, Vacation Consulting, Local Concierge
Info on Moving to Italy and Driving in Italy

(RMiller) wrote in
:

> I agree, it could not be faster, put basil, pine nuts olive oil,
> parmasan in
> the blender and let 'er rip.

Does anyone else like the nuts whole? I might blend a few in but I'd prefer
to stir whole toasted nuts in after the rest of the mixture is blended.