Comments on: simply pesto

By: Jeff

Jeff — Tue, 27 Apr 2010 03:52:08 +0000

Loverly. The tomatoes are really what get me going; they’re still a few weeks off for us.

Take me olive oil-shopping next time you’re in town, pleeeeease! I usually walk in with the best of intentions to find a great new olive oil, quickly get overwhelmed by the selection, then leave without buying. I just can’t handle too many choices at once. Sad.

By: democommie

democommie — Mon, 24 Aug 2009 03:33:25 +0000

So, ok, it was jarred pesto from Aldi, but y’know what it DID make the organic fettucine with my ratatouille taste better, as did the gorgonzola!

By: katiek @kitchensidecar

katiek @kitchensidecar — Wed, 05 Aug 2009 08:16:00 +0000

i think you had me at the home grown basil. I had a plant once – it got buggy. I got bugged out. I kicked those bugs out. Sadly, there went the plant as well.

By: chefectomy

chefectomy — Fri, 31 Jul 2009 04:45:26 +0000

I FREAKIN’ love this Claudia. Simple ingredients is the best. Agree on the garden picked basil, I don’t know why more people don’t grow their own it so easy. Even Lucifer can grow basil…

–Marc

By: Peter

Peter — Thu, 30 Jul 2009 23:41:20 +0000

Heh. Nuts online.

As soon as our tomatoes ripen (should be sometime next year, the way it’s raining) I am going to eat this every day.

By: Claudia

Claudia — Thu, 30 Jul 2009 22:38:10 +0000

I’ve been experimenting with pesto as well, and enjoyed the video. Have you made that pasta with the white wine? I’d like to get the proportions and know how yours turned out.

By: greg

greg — Thu, 30 Jul 2009 20:13:56 +0000

It’s better because it goes to 11. But really – nutsonline.com? Some porn site is just waiting for that domain to expire.

By: goodfoodmatters

goodfoodmatters — Wed, 29 Jul 2009 20:26:22 +0000

You always use the best of the best.
I simply must get the true Italian pine nuts!!

By: Hillary

Hillary — Wed, 29 Jul 2009 19:27:20 +0000

Did you use a blender? How did you make the pesto if you didn't use a mortar and pestle? Here is another good recipe to use pesto in: Salmon with Pesto and Puff Pastry

By: rebekka

rebekka — Wed, 29 Jul 2009 13:05:36 +0000

LOVE! I love how you do stuff like this. So pared down, so exquisite.

By: Meg

Meg — Tue, 28 Jul 2009 16:10:47 +0000

Mostly, I don’t feel even remotely sad about the stuff we no longer eat at home because of my daughter’s nut allergy. Pesto, though? Makes me sad. It adds to the many reasons I heartily hope the kid will fall on the right side of the percentage of kids who outgrow the allergy. Back in the day, I didn’t really have the patience to go the mortar and pestle route for pesto, myself.
This looks like a perfect summer dish.

By: Cynthia

Cynthia — Tue, 28 Jul 2009 02:48:19 +0000

I’ve learned so much in a short post! I knew that there were flavor differences in olive oils, but it never crossed my mind that there could be a significant flavor difference in pine nuts (or any nuts, for that matter!). It looks like I have tasting homework to do. thanks for sharing!

By: Phoo-D

Phoo-D — Mon, 27 Jul 2009 19:04:57 +0000

I never knew there were different types of pine nuts! Now I’m going to have to hunt down the meditteranean ones. We love pesto!

By: Bren

Bren — Mon, 27 Jul 2009 15:02:49 +0000

speaking of pesto: how long have u stored extra batches? I made some recently with walnuts, since i didn’t have or want to buy pine nuts (way way way delicioso!) and girl, i bottled it up and lasted me two months! The only reason I threw out the little bit left, JUST yesterday, was b/c I was starting to get nervous about the olive oil and cheese used.. i mean come on.. no artificial preservatives and it was still kickin’! hmmm.
anyway, it’s my fave new *thing* to put on everything!

By: Ethel

Ethel — Sat, 25 Jul 2009 22:38:31 +0000

Another winner of yours. I put some pesto on swordfish and it was wonderful.
Enjoyed the video too. I make my pesto in a cusinart. Does it matter? I also just learned to soak the basil first. Always wondered why the basil was so powerful. Thanks.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Fri, 24 Jul 2009 19:07:42 +0000

Pesto always tastes like summer to me. Growing up, basil was only available in the summer and that’s when Mom would make pesto.

So how does one obtain what can be assured are mediterranean pine nuts and liguorian olive oil?

Are you a pesto purist, or do you like to play with your greens and nuts? One of the best pestos I ever made was mint, pistachios, and pecorino for example.

By: Lesley

Lesley — Fri, 24 Jul 2009 17:43:09 +0000

This time of year in Tennessee, there’s just no good reason NOT to make this dish. I only wish that I could grow my own tomatoes. At least I’ve got some great basil!

By: Foodie at Fifteen

Foodie at Fifteen — Thu, 23 Jul 2009 21:21:38 +0000

might be good on some pizza…

By: claudia

claudia — Thu, 23 Jul 2009 20:51:29 +0000

really though… i stole ruhlman’s post

http://blog.ruhlman.com/ruhlmancom/2009/02/dreaming-of-summer-pesto.html

By: claudia

claudia — Thu, 23 Jul 2009 20:48:42 +0000

rachel… RACHEL…

i totally forgot you posted this
i totally ripped you off… !!!

http://racheleats.wordpress.com/2009/05/05/pesto/

By: claudia

claudia — Thu, 23 Jul 2009 20:43:38 +0000

http://www.nutsonline.com

i mean, you can’t make this shit up…

more precisely
http://www.nutsonline.com/nuts/pinenuts/mediterranean.html

diana – i love garlic. and i could not agree with you more…

By: Becky and the Beanstock

Becky and the Beanstock — Thu, 23 Jul 2009 20:26:02 +0000

And where DO you find those elusive pine nuts? Nice angle — well done!

By: rachel

rachel — Thu, 23 Jul 2009 20:14:32 +0000

Perfect..really, my kind of supper too.
hope you post about the saturday pasta made with a slosh of white wine, I’ve been meaning to try that ever since I saw that charming little film.
Glad your tomatoes are looking so good.
If I ever visit I will bring you a big fat bagfull of pinenuts from Italy thats a promise.

By: maggie

maggie — Thu, 23 Jul 2009 20:01:26 +0000

Have never heard of soaking the basil�smart!

By: Diana

Diana — Thu, 23 Jul 2009 20:00:53 +0000

Yes! Are you, like me, weary of garlic in EVERYTHING? I love how fresh things taste without it lately. It’s a bit overwhelming in most things. In Italy, it was far from overused.