pesto

[bluebird]

I am looking for some recipes for pesto. Of course I will leave out the nuts! I need to havest my basil and want to make pesto. I read somewhere pesto keeps in the fridge up to a year?

[LoisGriffin]

Classic Basil Pesto

2 c. fresh basil leaves
2 lg. garlic cloves
1/2 c. freshly grated Parmesan cheese
2 tbsp. freshly grated Pecorino Romano cheese
1/4 c. pine nuts or walnuts
1/2 c. olive oil
Salt & freshly ground pepper

Combine the basil, garlic, cheeses and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving. Makes about 1 cup.

It can be frozen. I freeze it in little baggies and it keeps well.

[cau]

Connie I use cilantro and parsley also, almost any fresh herb can be used. I also freeze it

[Debwestbury]

If you love and make pesto—more than you can use at one meal—you know that storing it can pose problems. The miracle of zipper-lock plastic bags comes to the rescue.



Here’s how it works: Put your pesto in a bag (I use a jar funnel to ease the task) and flatten it out to remove the air and to create a sort of thin slab of pesto. Seal the bag, and freeze it.

Then, when you want to use some pesto, you can break off as much pesto as you need, reseal the bag, and toss it back in the freezer. The pesto stays fresh and safe and maintains its vibrant color.

The traditional recommendation is to store pesto in the refrigerator with a thin coating of olive oil to keep air out (and, thereby, keep the basil from turning dark and ugly). That works OK if you’re going to use the balance in short order. If you aren’t, there’s a bit of a botulism hazard for garlic stored without air for more than a few days.

Botulism aside, those of us who (a) make large portions of pesto or (b) use small bits of it at a time need something that lasts longer than the oil-covering method. The plastic bag provides the perfect solution.

Zipper-lock plastic bag makes perfect storage for extra pesto | foodperson.com

[Debwestbury]

Product Reviews / Main Nibbles / Pastas
The Best Pesto Sauce
Page 10: Pesto Tips


This is Page 10 of an 10-page review. Click on the black links below to visit other pages.

Page 1: Overview
Page 2: The History of Pesto
Page 3: The Best Pestos;
Sauces ‘n Love & Scarpetta Pesto
Page 4: Divine Pasta Co. Pesto
Page 5: Whole In The Wall Pesto
Page 6: Perla Pesto Alla Genovese
Page 7: Linabella’s Pesto
Page 8: Pesto Recipe Ideas &
Serving Suggestions
Page 9: Homemade Pesto Recipe
Page 10: Pesto Tips
Page 10: Storing Pesto
Page 10: Best Books About Pesto

Pesto Tips
Use the smallest leaves from the top of the basil plant—these will be the mildest. Larger leaves often develop a strong, minty taste, the last thing you want in pesto.
Peeling away any thick spines from the leaves will also combat astringent flavor.
Remove any green shoots from the middle of the garlic, as they can make your sauce bitter.
Experts like Plotkin and Kummer recommend wiping rather than washing the leaves. This removes dirt from the surface and activates the herb’s fragrant oils without dampening its flavor and texture. However, it’s also fine to wash the leaves and dry them thoroughly in a salad spinner. This is especially advisable if your herbs may have been treated with chemical pesticides or fertilizers.
If your leaves have some kick, you may need to balance that with by adding more of other ingredients (like nuts) for their mellowing effect. Be sure to taste as you mash so you can adjust accordingly when necessary, since pesto is all about balance.
As for toasting the nuts, that’s up to you. Anna del Conte, British authority on Italian cuisine and author of the splendid Gastronomy of Italy, is a proponent of toasting, whereas Plotkin and Kummer use raw nuts. We tried both and neither disappoints—if you want more pronounced nuttiness, toast them in a 350°F oven for a few minutes; otherwise, raw ones work beautifully.
If you use walnuts, Kummer suggests using half or two-thirds the amount of pine nuts the recipe calls for, as their taste is more pronounced.

Storing Pesto
When Ligurian fisherman would leave for long journeys at sea, they always packed along jars of pesto. You, too, can preserve your homemade and store-bought sauces. They’ll be ready for a great voyage—or a great meal.

Pouring a layer of olive oil over the pesto will seal it from oxygen and inhibit browning and spoilage. It’s a good idea to replenish this layer as you use the pesto.
Although homemade pesto sauce is most flavorful and fragrant at room temperature (many Italians store it in a cool dark cabinet), once it’s open, we’re more comfortable storing it in the refrigerator, where it should keep for at least a week.
The perishable store-bought pestos that come in plastic containers should always be refrigerated, or, better yet, kept frozen. Just thaw 30-34 minutes on a countertop to soften, scoop out what you need, and re-freeze. This will ensure freshness while extending the life of your sauce.
Any pesto can be frozen up to six months. Try pouring the sauce into ice cube trays, then storing the frozen cubes in a zip-lock freezer bag. You can toss one right into sauces or cooked pasta.

Pesto Storage

[Bilby]

Keeps up to a year in the fridge, I wouldn't keep anything that long especially once opened.

I've never had pesto with any nuts but pine nuts.
The recipe I use for pesto

• 45g (1/4 cup) pine nuts
• 1 1/2 cups fresh basil leaves
• 2 small garlic cloves, halved
• 60g (3/4 cup) shredded parmesan
• 5 tbs olive oil

1. Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

• To freeze half (for up to 4 months): Transfer half the pesto to a small airtight container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze.
• To thaw: Place in the fridge for 3-4 hours or until thawed. Stir to combine.

I like the break off pieces idea, will try that next time I make it.

[apricot]

Another way to keep pesto from turning brown just after a day is to place a piece of plastic wrap directly on the surface to create a seal and then cover the container with an airtight lid. This works with guacamole too.

[cau]

Connie I just had some last night. I sautéed green onion and a red pepper in a little oil added pasta then a little pasta water and pesto . Turned out great

[kathymac]

Connie, I freeze my pesto in ice cube trays. Once frozen, I pop them out and put in a freezer baggie. I take out as many as I need at a time.

[cau]

Kathy what a great idea, I’m going to do that with this year's batch