Oops, I did it again...

maxine in ri said:

We did have some sockeye salmon with pesto on top, with the last of
the potato salad for dinner tonight, but now I don't really know what
to do with the rest besides mix it up with some pasta.

Dumb question, but can it be frozen?

maxine in ri, pesto newbie

Yes, you can freeze pesto 🙂 I never use it for anything but tossing with
pasta myself.

Jill

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

maxine in ri said:

We did have some sockeye salmon with pesto on top, with the last of
the potato salad for dinner tonight, but now I don't really know what
to do with the rest besides mix it up with some pasta.

Dumb question, but can it be frozen?

maxine in ri, pesto newbie

Yes, you can freeze pesto 🙂 I never use it for anything but tossing
with pasta myself.

Jill

It's good as a pizza base/spread.

Also good with toasted turkish bread slices/fingers, as a dip, along with
some olives and grilled capsicum

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

jmcquown said:

maxine in ri said:

We did have some sockeye salmon with pesto on top, with the last of
the potato salad for dinner tonight, but now I don't really know what
to do with the rest besides mix it up with some pasta.

Dumb question, but can it be frozen?

maxine in ri, pesto newbie

Yes, you can freeze pesto 🙂 I never use it for anything but tossing
with pasta myself.

Jill

Hmmmmm........tossing pasta with myself. That conjures up lots of images,
Jill. :~)

kili

maxine in ri said:

We did have some sockeye salmon with pesto on top, with the last of
the potato salad for dinner tonight, but now I don't really know what
to do with the rest besides mix it up with some pasta.

Suggestions? I am going to my sister's for the 4th, so maybe
something appetizer-ish? She's a low-carber, and Mom's on no-added-
salt but doesn't let that stop her too often<g>.

In Liguria, the hometown of pesto, they use it mainly in pasta (mandilli de
saea, trofie or trofiette) but also in other dishes. One is minestrone, to
give it a "correction". Another are panigacci, or testaroli as you move
southward along the coast, at the border between Tuscany and Liguria. They
are a kind of no-yeast bread which gets cooked between clay discs ("testi",
origin of "testaroli"😉 put in the chimney beside the embers. Once cooked
like that, the panigacci or testaroli can be kept for a long time and then
you only need to boil them as with pasta, and then dress them with pesto.
Another use is in salads, less common than the thers but anyway it's done,
always in the liguria - tuscany area.

Quoted message said:

Dumb question, but can it be frozen?

In that case it is better to leave the cheese out of pesto, and add it only
when you'll use it.
Even better: without adding the cheese, don't freeze the pesto, put it in a
small container and make sure it is well covered with olive oil; it will
last some weeks in the fridge.
--
Vilco
Think pink, drink rose'

PeterLucas said:

It's good as a pizza base/spread.

That's not a bad idea. I just found out that we need a dish for a
potluck tomorrow.

Quoted message said:

Also good with toasted turkish bread slices/fingers, as a dip, along with
some olives and grilled capsicum

What is turkish bread? Similar to pita or the large circular Arabic
breads that are (usually) torn and used as scoops for the various
dips?

The latter sounds even better, especially since lately the capsicums
are kind of sad looking and not really nice for salad.

Thanks for the suggestions.
maxine in ri

jmcquown said:

maxine in ri said:

We did have some sockeye salmon with pesto on top, with the last of
the potato salad for dinner tonight, but now I don't really know what
to do with the rest besides mix it up with some pasta.

Quoted message said:

Dumb question, but can it be frozen?

Quoted message said:

maxine in ri, pesto newbie

Yes, you can freeze pesto 🙂 I never use it for anything but tossing with
pasta myself.

Jill

Good. i already put the cheese in (well, I didn't really figure that
there was going to be _That_ much )
so from what others say, it may need some adjustments when it's
thawed. No biggie.

Thanks,
maxine

Vilco said:

maxine in ri said:

We did have some sockeye salmon with pesto on top, with the last of
the potato salad for dinner tonight, but now I don't really know what
to do with the rest besides mix it up with some pasta.

Quoted message said:

Suggestions? I am going to my sister's for the 4th, so maybe
something appetizer-ish? She's a low-carber, and Mom's on no-added-
salt but doesn't let that stop her too often<g>.

In Liguria, the hometown of pesto, they use it mainly in pasta (mandilli de
saea, trofie or trofiette) but also in other dishes. One is minestrone, to
give it a "correction".

That sounds like a good use. Especially if I have to freeze it, so
texture won't be as much of a concern.

Another are panigacci, or testaroli as you move

Quoted message said:

southward along the coast, at the border between Tuscany and Liguria. They
are a kind of no-yeast bread which gets cooked between clay discs ("testi",
origin of "testaroli"😉 put in the chimney beside the embers. Once cooked
like that, the panigacci or testaroli can be kept for a long time and then
you only need to boil them as with pasta, and then dress them with pesto.

A bunch of us are going to Federal Hill this weekend. (Providence's
Italian mecca) I'll have to see if they sell either of those, or ask,
since I'm having a hard time picturing these. A baked bread that's
then boiled is sort of the opposite of a bagel that's boiled then
baked.

Quoted message said:

Another use is in salads, less common than the others but anyway it's done,
always in the liguria - tuscany area.

That's a use that may keep me from freezing it. I was also planning
on making some taboulli using mint, and adding some of the pesto (even
tho cheese is not traditional) might be nice. (Leila, can I still
call it tabouli if it has pesto mixed in? The word of the Princess is
Law.<g>😉

Quoted message said:

Quoted message said:

Dumb question, but can it be frozen?

In that case it is better to leave the cheese out of pesto, and add it only
when you'll use it.
Even better: without adding the cheese, don't freeze the pesto, put it in a
small container and make sure it is well covered with olive oil; it will
last some weeks in the fridge.

thank you! With so many suggestions, I don't think we'll have enough
to need to freeze it.

maxine in ri

maxine in ri said:

We did have some sockeye salmon with pesto on top,
Dumb question, but can it be frozen?

maxine in ri, pesto newbie

I don't think I'd freeze salmon whether it has pesto on top or not.

Sheldon

Quoted message said:

... now I have about a cup of pesto with no place to go...

Quoted message said:

Suggestions?

Serve hamburgers with pesto on them. I had one at Applebee's the other
day (OK, I know some will smirk at the name - but it is my 5 year old's
first choice) and it was surprisingly REALLY good. It was called a
Bruschetta burger - here's their description of it:

This 100% Angus burger is juicy, robust—and like no other. It's crowned
with a zesty pesto sauce and fresh bruschetta mix, and set on thick
wedges of mozzarella. Served between grilled foccacia bread for a
delicious crunch. Crispy garlic fries sprinkled with shaved Parmesan
complete this classic.

And it really was as good as it sounds. Seriously.

Sharon

maxine in ri said:

Quoted message said:

Also good with toasted turkish bread slices/fingers, as a dip, along
with some olives and grilled capsicum

Quoted message said:

What is turkish bread? Similar to pita or the large circular Arabic
breads that are (usually) torn and used as scoops for the various
dips?

The latter should be named khobez, at least in the sirian region.
--
Vilco
Think pink, drink rose'

Sharon V said...

Quoted message said:

Serve hamburgers with pesto on them.

I've pesto'd cheeseburgers before. Delicious! I just slather some on for each
bite otherwise it can be a dripping mess.

I also meant to try pesto on a baked potato but pesto is too high in sat. fat
for my diet for the time being. 🙁(

Andy

Andy said:

I also meant to try pesto on a baked potato but pesto is too high in
sat. fat for my diet for the time being. 🙁(

Saturated fat? In pesto there should be just the fat from the evo oil and
the two cheeses, and the latter is minimal. Where is the saturated fat
coming from?
--
Vilco
Think pink, drink rose'

Vilco said...

Quoted message said:

Andy said:

I also meant to try pesto on a baked potato but pesto is too high in
sat. fat for my diet for the time being. 🙁(

Saturated fat? In pesto there should be just the fat from the evo oil and
the two cheeses, and the latter is minimal. Where is the saturated fat
coming from?

Parmesan cheese and pine nuts.

Andy

Sheldon said:

maxine in ri said:

We did have some sockeye salmon with pesto on top,
Dumb question, but can it be frozen?

Quoted message said:

maxine in ri, pesto newbie

I don't think I'd freeze salmon whether it has pesto on top or not.

Sheldon

You're right, I'd never freeze the salmon. I apologize for being
unclear, it was the pesto I was considering freezing.

thanks,
maxine in ri

Andy said:

Quoted message said:

Saturated fat? In pesto there should be just the fat from the evo
oil and the two cheeses, and the latter is minimal. Where is the
saturated fat coming from?

Quoted message said:

Parmesan cheese and pine nuts.

Parmigiano, with just 28-29% fat, is one of the leanest cheeses, and the
amount of parmigiano in pesto is not so high to make pesto a
saturated-fat-full food.
Don't know about the pinenuts, but methinks also them aren't enough bring
pesto to a high level of saturated fats, at least with the ligurian recipe:

INGREDIENTS FOR 600 GR. PASTA (1.33 pounds)
Basil - 200g
Extravirgin olive oil - 200g
Grated parmigiano - 3 tablespoons
Grated pecorino - 3 tablespoons
Garlic - 2 cloves
Pine nuts - q tablespoon
Coarse sea salt - some grains
--
Vilco
Think pink, drink rose'

Vilco said...

Quoted message said:

Parmigiano, with just 28-29% fat, is one of the leanest cheeses, and the
amount of parmigiano in pesto is not so high to make pesto a
saturated-fat-full food.
Don't know about the pinenuts, but methinks also them aren't enough bring
pesto to a high level of saturated fats, at least with the ligurian recipe:

My diet is limited to 6g sat. fat daily. I can easily go over that with four
tablespoons over pasta. I'm pretty heavy handed when it comes to pesto! 🙂

I don't include the pecorino cheese.

Andy

maxine in ri said:

Found some basil on the quick-sale shelf. Had some pinenuts in the
freezer. Cheese sitting around looking for something to do. Threw in
some garlic, salt, pepper, and olive oil, and now I have about a cup
of pesto with no place to go.

We did have some sockeye salmon with pesto on top, with the last of
the potato salad for dinner tonight, but now I don't really know what
to do with the rest besides mix it up with some pasta.

Suggestions? I am going to my sister's for the 4th, so maybe
something appetizer-ish? She's a low-carber, and Mom's on no-added-
salt but doesn't let that stop her too often<g>.

Dumb question, but can it be frozen?

maxine in ri, pesto newbie

I use pesto for seasoning lightly sauted green beans or zucchini or any
sauted vegetables that need an extra zip.
Add to pasta salad.
Mix with cream cheese for a great dip for vegetables.

Rusty in MD

Vileco said:

Andy said:

I also meant to try pesto on a baked potato but pesto is too high in
sat. fat for my diet for the time being. 🙁(

Saturated fat? In pesto there should be just the fat from the evo oil and
the two cheeses, and the latter is minimal. Where is the saturated fat
coming from?

Your fat head! hehe

What two cheeses... classic pesto contains only parmesan... I suppose
your version contains pimento cheese whiz too.

Btw, you forgot a key ingredient... proves you don't know food...
*pine nuts* contain lots of fat, but it's not saturated either... what
kinda dumbass WOP are you to forget the pine nuts... because you never
made pesto, in fact you never ate pesto is why.

That said guinea pesto is the biggest waste of ingredients on the
planet.... leave it to the useless unbathed guinea [censored] to come up
with taste in ass pond scum and call it sauce.

The ORIGINAL Greek version is far superior... uses pistachios instead
of pine nuts, asparagus instead of basil, feta instead of parmesan,
and kalamata olives instead of olive oil... try it, a million times
better than that dago dirt. Obviously the dagos stole the concept but
since none can actually cook they fercockted it up. <g>

Ahahahahahahahahahahaha. . . .

Sheldon

Sheldon said:

Quoted message said:

Saturated fat? In pesto there should be just the fat from the evo
oil and the two cheeses, and the latter is minimal. Where is the
saturated fat coming from?

Your fat head! hehe

What two cheeses... classic pesto contains only parmesan...

Your ignorance is boundless.

Quoted message said:

what kinda dumbass WOP are you to forget the pine nuts...

ROTFL. Read the recipe I posted, ass.

Quoted message said:

The ORIGINAL Greek version is far superior...

Those italian youngsters up in NY must have kicked your ass just fine. Well
done.
--
Vilco
Think pink, drink rose'