Pesto

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
A big batch of basil leaves, stems removed
1/2 c pine nits
a pinch of salt
3 cl;oves garlic, pealed
olive oil

Directions
This is super easy to make. Put all the basil in a food processor along with the pine nuts, garlic and salt. Turn on the food processor and drizzle olive oil into it until it's the consistency of a thick milk shake. You can add a bit of water as well to thin the pesto. Serve with pasta and parmesan cheese.

[Warpy]

1. Pine nits don't sound too appetizing...

For cheaper pesto, walnuts work perfectly. Adding some Parmesean cheese mellows it a bit.

Pesto keeps for a while and freezes well.

Also look at recipes for chimichurri. It's like tomato sauce, as many recipes as cooks, but it's the same idea.

[bif]

2. Pine nuts give it a mildly bitter taste.

I can't imagine making it without them. And toasted pine nuts are great in salads. Also, if you freeze pesto, it works out better not to put the cheese in it. It gets kind of gross in the freezer.

[Warpy]

3. So do walnuts, which is why I suggested them rather than other varieties

I used walnuts when I couldn't get pine nuts and it worked out beautifully.

I've never had the problem with a bit of grated cheese making it weird when it's frozen.

[Fortinbras Armstrong]

6. You can use other nuts

I have used unsalted raw cashews and almonds in place of the pine nuts, I have a recipe with brazil nuts, and walnuts have already been mentioned.

Sometimes mint is added for flavor. Some use arugula instead of basil. I know a woman who puts white miso paste in her pesto. I know someone else who puts the grated zest and juice of a lemon into his pesto.

There is a similar sauce made in Provence called pistou, with just basil, garlic and olive oil; since the trees that provide pine nuts are not found in southern France.

[alfie]

4. I use sunflower seeds

Can't find affordable pine nuts. I add them whole after I remove the pesto from the processor/blender. I also find that I get a better consistency if I don't add cheese to the pesto I am freezing, adding it after it is thawed is better.

[bif]

5. I agree.

The cheese gets sort of slimy/snotty when you freeze it. Plus it just tastes better when it's fresh.

[Fortinbras Armstrong]

7. Pesto alla Siciliana

In Sicily, they make a similar sauce called Pesto alla Siciliana, or pesto rosso (red pesto). It is similar to pesto alla genovese but with the addition of tomato, almonds instead of pine nuts, and less basil. I like to put ricotta in mine as well.

I once tried making this with 8 ounces of sun-dried tomatoes in oil, but the tomato flavor was too pronounced. Perhaps half sun-dried tomatoes and half fresh tomatoes would work.

1 pound tomatoes
6 ounces ricotta
1 cup Parmesan or another hard cheese, grated
½ cup almonds
1 cup fresh basil, chopped
1 clove garlic, peeled
½ cup olive oil
Pepper
Salt

Peel and remove the seeds of each tomato, and put them into the food processor. Add the almonds and garlic, and process for about half a minute, Add ricotta, parmesan and process for another minute. Add the basil and continue processing.

With the motor running, slowly pour in the olive oil until well combined