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Rowdyboy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 02:18 PM
Original message
I love pesto!
Edited on Sun May-30-04 02:31 PM by Rowdyboy
Thats why I'm going out in a few minutes to pick basil! Then I'll grate parmesan and add some crushed, toasted pecans, and of course, extra virgin Italian olive oil.
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ForrestGump Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 02:19 PM
Response to Original message
1. Yum!
Mmmmm...pesto. Yum.
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Kellanved Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 03:04 PM
Response to Original message
2. yummy
But only Parmesan? What about Pecorino ?

:evilgrin:

Do the pecans work well? I'm quite interested in it, as I have a brother allergic to pine nuts.
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Rowdyboy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 04:35 PM
Response to Reply #2
6. Pecorino is only occasionally available here...
Edited on Sun May-30-04 04:35 PM by Rowdyboy
Our sources are limited :(
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HEyHEY Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 03:05 PM
Response to Original message
3. Fuckin - A -right!
MMMMMMMMMMMMMMM...
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nothingshocksmeanymore Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 03:11 PM
Response to Original message
4. Never tried it with toasted pecans
I've always used either walnuts or pine nuts...I'll have to try that! Sounds good!...don't forget the garlic!
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Rowdyboy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 04:36 PM
Response to Reply #4
7. Pecans work very well!
Believe me, I am not one to forget garlic. I usually double it!
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nuxvomica Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 03:32 PM
Response to Original message
5. tip
You can make a lot of it without the parmesan and freeze it. It'll keep a long time that way and you just add the cheese when your ready to use it.
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Rowdyboy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 04:37 PM
Response to Reply #5
9. I had never heard that
Perhaps my next batch of pesto will be considerably better.
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Robb Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 04:37 PM
Response to Original message
8. When I was in college
...the cafeteria served such a bland and tasteless "pesto" that we assumed the kitchen staff thought "pesto" was Italian for "nothing".

As in, "Youse mess with the family, you're pesto!" :D
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Rowdyboy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 04:44 PM
Response to Reply #8
10. Bland pesto?
Edited on Sun May-30-04 04:44 PM by Rowdyboy
Thats like "Peacekeeping Missiles", right? A total contradiction in terms........
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Lisa0825 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 05:32 PM
Response to Original message
11. I make pesto pizza now and then....
I put cheese, mushrooms, and sliced roma tomatoes on a Boboli bread shell, and cook it, and then I drizzle pesto all over it. YUM! :-)
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Hand Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 07:22 PM
Response to Original message
12. I'm making some tonight...
As my wife calls it, "gourmet mac and cheese".

:hi:
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jpgray Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 07:27 PM
Response to Original message
13. I make a week's worth every Sunday
It's a good spread for sandwiches too--some romaine, spinach, arugala, and smoked chicken topped with the pesto is quite tasty--adding sundried tomatoes and sweet peppers to this sandwich is also good. :D
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Kellanved Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-30-04 07:34 PM
Response to Original message
14. while we're at it: what about Pesto other than Pesto alla genovese
Edited on Sun May-30-04 08:23 PM by Kellanved
I'm quite fond of the Pesto Rosso as well (tomato)...

I've forgotten the name of the Ricotta and Walnut based Pesto, it can be very tasty too.
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