Pesto I Made It

Pesto

pointsevenout 10 years ago
Recipe by Scearley: Pesto/saved
Like the flavor. Using this to go into another recipe.
Quick and easy.
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frankieanne 10 years ago said:

I've never made my own pesto. It just seems the store stuff is so cheap and it lasts forever. Its a great way to use up basil though! Did you use pine nuts or walnuts?

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pointsevenout 10 years ago said:

Pine nuts.

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NPMarie 10 years ago said:

Love pesto:) Looks good Points!

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pointsevenout 10 years ago said:

My first pesto too.

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frankieanne 10 years ago said:

I'm looking forward to seeing what you use this in/on. I do love pesto!

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chuckieb 10 years ago said:

I always have a batch of homemade pesto in my freezer that I can pull out whenever I need it. Nice pic Points. What makes me nervous with the store stuff is what you just said Frankieanne, "It lasts forever". Is there some other ingredient, such as a preservative of some kind mixed with the basil, cheese and garlic that's in that store stuff?

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NPMarie 10 years ago said:

I also freeze pesto when I make it..I add a little EVOO to the top of the pesto before freezing in a plastic container (like tupperware)..I saw that on a episode of Barefoot Contessa:) Keeps it nice & fresh:)

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frankieanne 10 years ago said:

I read somewhere that as long as you leave a layer of olive oil on the top that it keeps indefinitely. I had a jar in my refrigerator for two years before I used it up. Maybe I should research it more though.

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NPMarie 10 years ago said:

Frankieanne, here's Ina's recipe, she states air is the enemy of pesto..it should last a very long time if you freeze properly! http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe/index.html Sure wish we had some basil growing in the garden this year:(

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pointsevenout 9 years ago said:

Just using oil as a top layer to preclude oxygen does not stop organisms that produce botulism from being very active. Water has to be eliminated also. A high acid environment must be initiated too.
Store bought stuff is probably OK to layer with oil because it is processed to eliminate botulism. However, homemade pesto like this recipe should not be stored that way.
The same thing goes for herb infused oils. There is a process for doing it right. Do some 'net research on homemade infused oils for enlightenment.

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pointsevenout 9 years ago said:

Made this again. Used ground peanuts. That's what I had.

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frankieanne 9 years ago said:

Peanuts! Interesting, pso. Could you taste the peanuts?

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pointsevenout 9 years ago said:

Nope. Tasted the lemon juice though.

Whoops! Looks like I posted under the wrong recipe.

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pointsevenout 9 years ago said:

See Rosies Pesto for the proper location of the lemon juice comment.

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mommyluvs2cook 9 years ago said:

I came across a huge bundle of gorgeous basil at a Chinese Market the other day and instantly thought of pesto! This is a nice basic pesto. I used the full 3/4 cup of oil and cheese. Even with all the parmesan it still needed quite a bit of salt to get it to where I wanted it. Rubbed down some chicken leg quarters with some to bake, and then put the rest in an ice cube tray, popped out when frozen then put in a bag back in the freezer for future use :) Added my pic. to the recipe page.
1/8/15

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