Has anyone made their own pesto?

Allexie

I'm totally addicted to it but find the really tasty stuff, (made with good quality olive oil rather than manky vegetable oil), quite expensive. Was thinking about having a go at making it myself but wondered...is it difficult...does it work out much cheaper...how long will it keep.....any recommended recipes......

C-a-t-e-r-i-n-a!!!!!!!!

Austin_Allegro

I make my own pasta sauce with economy tinned tomatoes, tomato puree, garlic, herbs, salt and olives. It's not as concentrated as pesto but seems to do the job.

Allexie

Austin_Allegro wrote:

I make my own pasta sauce with economy tinned tomatoes, tomato puree, garlic, herbs, salt and olives. It's not as concentrated as pesto but seems to do the job.

That sounds a bit like Puttanesca Sauce but without the achovies and capers! Mmmm...I love that too....

But I was thinking of the stuff with basil and pine nuts and parmesan.....oooh yum-m-y.... *having a little 'moment'*

bugs

It's very easy and quick if you have a food processor or blender, and very easy but slower if you have a pestle and mortar.

Pricewise I am not sure how much cheaper it is, but as you are making comparisons to the better quality versions I should think it'll be well worth your while. It can keep up to three weeks I think, but mine doesn't, when I make it. You can also freeze it, and if you can grow lots of basil in the summer it freezes pretty well for you to make the pesto when you have the inclination.

The individual ingredients can be expensive; I think Holland and Barrett had pine nuts on a special offer recently and most people should be able to grow their own basil on a windowsill at least, rather than buying in leaves or pots.

However, you can make it without the pine nuts, with different cheeses and different leaves (whether this is still called pesto, we'll have to wait for Caterina to say, but it's tasty and has good ingredients assembled on the same principles).

Regarding a recipe I don't have one on me now, but they vary greatly. Basically you can add ingredients according to how much you have and what you like...the leaves, garlic, cheese and nuts are ground together then you add in the oil.

Hope this answers some of your questions, in summary I'd say, give it a go!

Debt_Free_Chick

I know it must seem like I have no ideas of my own, but stuff like this, Delia usually has the answer and it saves me typing it out

http://www.deliaonline.com/recipes/r_0000000882.asp

It won't be money saving if you have to buy the basil, so get a packet of seeds and start sowing for the summer!

Allexie

Yay...thanks bugs

If you do it in a blender or processor does it go all 'gloopy'...I like the idea of a bit of texture so praps its a pestle and mortar jobbie????

Would never have thought of freezing it...can't see it lasting that long though!

I've only just hit on the 'freezing herbs thing'....a woman in our local market told me about freezing fresh coriander and that's been a great success.

I've seen red pesto (sun-dried toms?) but can't say I fancy that very much!

Blimey...this thread will have me making my own pasta next......

Galtizz

Got this tried and tested method:

Anne_Marie wrote:

Pesto sauce - sorry never measure anything, I am a great one for making it up as I go along, so am estimating what I use.

Good sized bunch of fresh basil (around a couple of those little herb pots you buy in supermarkets - but grown your own, its easy and cheaper).
1 clove garlic, peeled and crushed
about 1 tblsp pine nuts
olive oil approx 6-8 tblsp
salt and pepper
1 to 2oz freshly grated parmesan.

Put all ingreds apart from parmesan into blender, blend until a smooth puree. Put into dish and then stir in grated parmesan.

Toss with hot spaghetti, extra black pepper and extra parmesan if liked. It is soooooo good.

from here:

http://forums.moneysavingexpert.com/showthread.html?t=4552&page=2&pp=10&highlight=pesto

Caterina has added her comments too

furrypig

I love pesto and have made it myself but it used up all the basil plants I had!!! It was yummy and not gloopy in the mixer.

I have also done a very similar thing but using rocket, a whole bag of rocket (from the supermarket have not tried growing it any tips out there??) mixed with olive oil and parmesan. Really yummy too but only produced a small amount, used it as part of a risotto recipe for a dressing on the top.

Curry_Queen

What a coincidence that I should happen to have in front of me a recipe for pesto that came with a new pestle and mortar just delivered today!

It's a Jamie Oliver one so quantities aren't exactly precise

1 clove garlic
3 good handfuls fresh basil leaves
1 handful lightly roasted pine nuts
1 good handful grated parmesan
extra virgin olive oil
sea salt and freshly ground pepper
small squeeze lemon juice

His advice is to keep tasting as you go and add a little bit more of this or that till you get it right LOL! ... ... saving the lemon juice for the final tasting to bring out the flavour of basil


BTW, the pestle and mortar was a bargain at £9.99 from https://www.redmoor.net as it's the huge granite one that Jamie Oliver uses, usually selling for around £35 elsewhere :eek: ... also a great place to stock up on herbs/spices/organic teas etc. I've ordered from this place a few times now and always been pleased with the service and quality of goods, plus P&P is free if you spend £30 (just as well considering how heavy that pestle and mortar is!!!)

Alison_B

How do you use Pesto - what with? Never had it before.:o

Alison

Allexie

Alison_B wrote:

How do you use Pesto - what with? Never had it before.:o

Alison

Mixed into any sort of hot pasta, also good with leftover cold pasta to have with salad, on baked potatoes, mixed into mashed potato, on tomato salad......is it teatime yet??? :j