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#12053
06/05/2010 03:50 PM
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Joined: Jul 2006
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I just found some frozen lobster ravioli in the freezer, and since I have a ton of basil on my patio, I thought a fresh pesto would be perfect. Anyone have a good recipe? I'm checking the online sites as well, but a tried and tested recipe would be better!
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Pesto is a pretty basic recipe... Try this one... best with pine nuts, but walnuts will do in a pinch... http://simplyrecipes.com/recipes/fresh_basil_pesto/
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Joined: Jul 2006
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Thanks Brian. That is very similar to the one I used except that mine had 3/4 cup of both cheese and olive oil, and only 1/4 cup of pine nuts. It was too cheesy for me; I think your ratios might be closer to what I'd like. Thanks for taking the time to look it up and post it. In a week my basil should have grown enough to try again!
Last edited by GaKaye; 06/06/2010 06:50 AM.
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How long will the pesto keep in the refrig.?
Karen
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I truly don't know, but I wouldn't think very long as everything in it is fresh (except the cheese, of course). I froze the leftovers of mine in an ice cube tray, and pop a cube or two in sauces for flavoring. I don't think I would try to use it as a sauce by itself after freezing, but that's just me.
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Joined: Oct 2007
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Have you ever made Basil Jelly?
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No, I haven't Judy....do you have a recipe? I have tons of basil on my patio!
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judyinnc--- Yes, I do have the recipe and will post it when I get home. Still not logged in at the store.
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Joined: Oct 2007
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Basil Jelly
4 cups water
2 cups firmly packed basil, finely chopped
1 pkg powdered fruit pectin
3 drops green food coloring, optional
5 cups sugar
In large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil. Return 2 2/3 cups liquid to the pan. Stir in pectin and food coloring (if desired). Return to a rolling boil over high heat. Stir in sugar. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam.
Carefully ladle the hot mixture into hot half-pint jars, leaving 1/4 inch head room. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling water canner.
This is good with cream cheese as an appetizer. It's also good with 1 cup BBQ sauce for mini meatballs or cocktail weiners.
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Joined: Feb 2004
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Judy, I have made Jalapeno Jelly using basically the same recipe!
YUMMMM! Goes great on a PB&J sandwich!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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I'll have to try that!!! Sounds really different. I received your PM and will talk with friends regarding their plans. Thanks for the help and hope we can see you and Deb.
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Joined: Feb 2004
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OH so do I Judy... would be so great to spend the day with you guyz!
we missed you this year! It'll be a fun day!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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