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Thread: My Pesto Sauce

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    My Pesto Sauce

    I love pesto sauce, I make my own and I changed it some.

    I use roasted walnuts instead of Pinenuts, for one walnuts are 18 times more nutritious and pine nuts are stupid expensive for what they are.

    I add no salt, the Grand Padana or Parmesan has more than enough.

    Pesto freezes great and will last 6 mths, it lasts 5-7 days depending on your fridge temp, in the fridge.

    I make pesto with fresh basil and with Dry, dry is for when I dont want to go out and by fresh basil and I always have it in the house and it comes out quite good.

    My Dry Pesto

    1/2cup dried Basil

    1/4 cup roasted walnuts

    3cloves garlic

    1/2 cup Grated Grand Padano or Parmesan

    1/2 cup olive oil

    This comes a bit dry and strong I like it like that, if you want it wetter add more olive oil.

    I have a small food processor and from start to finish takes me about 12 minutes



    I use pesto on Pasta, my favorite being linquine with Broiled Scallops

    I make Pesto Chicken and I like it as a side dish with Cous Cous

    I use it on sandwichs instead of mayo or mustard, especially on fried Eggplant sandwichs.

    Alas its an aquired taste and most either like it or hate it.
    Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly and applying the wrong remedies.

    GROUCHO MARX,

  2. The Following 3 Users Say Thank You to Common For This Useful Post:

    DGUtley (07-08-2018),Helena (07-08-2018),stjames1_53 (07-08-2018)

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    DGUtley's Avatar tPF Moderator
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    Time for dinner?
    Any time you give a man something he doesn't earn, you cheapen him. Our kids earn what they get, and that includes respect. -- Woody Hayes​

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    Every year I put up my own Italian sauce. It takes 3 days to make the sauce and about 20 minutes to can. Everything I put in it comes from my garden. Onions, green peppers, garlic from a separate bed, and the other seasonings, basil, etc. Now if I can only learn the art of making black pepper...lol
    I put up around 20 pints.
    The roma's are looking good this year........
    For waltky: http://quakes.globalincidentmap.com/
    "The Nation that makes a great distinction between its scholars and its warriors will have its thinking done by cowards and its fighting done by fools."
    - Thucydides

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    I make or my wife does 8 quarts of sauce when we make it, my wife roasts garlic lets it cool and sautees onions until clear adds a some red wine reduces it to get the alcohol out then adds the tomatos, NO tomato paste, tomato paste gives you indigestion, if you make the sauce right you dont need it. We simmer it for hours, we add no meat. Its a Roasted Garlic Onion Sauce

    We freeze 8 containers and use one the day we make it.
    Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly and applying the wrong remedies.

    GROUCHO MARX,

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