Pesto (by alaric)
I like Pesto sauce with pasta, and so does Sarah - as long as it's freshly made pesto, as encountered in restaurants. I'll tolerate pesto sauce from a jar, which she won't, but I still vastly prefer the fresh stuff.
One day I'll set up the resources needed to make it, but in the meantime, today we found a way of reviving jar pesto... we were having gnocci with sun-dried tomato pesto, but were both craving garlic, so I decided to liven the pesto up by pouring a bit of oil into a pan and frying a crushed garlic clove, then adding the pesto, then the gnocci.
The result was YUMMY. Not in the way that freshly made pesto is, but in a different way; the garlic somehow took the bitter edge off of the pesto's taste, and made it lovely instead.
I plan to experiment with doing this to other types of pesto and seeing what the result's like - but I'd still like to make my own fresh pesto sauce one day.
Tue 23rd Jan 2007 11:05 pm 
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By Ben, Wed 24th Jan 2007 @ 8:27 am
Have you tried pesto in jars made by SACLA? It's actually quite nice, not quite freshly made but nothing like the nasty bitter horridness of other pestos.
By Charlee, Wed 24th Jan 2007 @ 10:04 am
I have to say I agree with Sacla, it is pretty good. But it's not toooo hard to make homemade pesto, you have a food processor right?
By Ben, Wed 24th Jan 2007 @ 12:14 pm
The biggest problem with home production is getting vast quantities of basil.
By Charlee, Thu 25th Jan 2007 @ 9:58 am
I must say, although my Basil plants keep going, they never quite produce a yield great enough for homemade pesto, BUT, tesco do bunches of the stuff, as do sainsburys, and that'll do ya nicely.
By Ella Gale, Thu 1st Feb 2007 @ 12:23 pm
How do you male home-made pesto?
(I like the stuff in jars, I end up putting loads on pasta with bacon mmmmmmm)
By Ella Gale, Thu 1st Feb 2007 @ 12:24 pm
Um, I can't type, 'male' was supposed to be make!
By alaric, Thu 1st Feb 2007 @ 1:27 pm
Wikipedia is a good source of recipies - see http://en.wikipedia.org/wiki/Pesto