Pesto

I've had both the red and the green pesto, but any time I specifically think pesto it's always the green, basil one. The red one I had was pepper based, I think...and whilst it was good it was a bit of a deviation from what I would call "traditional" pesto.
 
notyourcommodity said:
I've had both the red and the green pesto, but any time I specifically think pesto it's always the green, basil one. The red one I had was pepper based, I think...and whilst it was good it was a bit of a deviation from what I would call "traditional" pesto.
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That's true, I always see the green basil one as the traditional one. I like both, but I definitely prefer the green one as well. I think it tastes better as well.
 
I believe that traditionally pesto is the green mixture of basil, olive oil, pine nuts, cheese, etc. However, modern day Italians and other, have taken the concept of pesto and create other combinations. So, they term it pesto, such as red pesto, which may be made with tomatoes. The red pesto is very popular in Italian markets. There is also Trapanese pesto from Sicily, which is made with almonds.
 
Yeah, the green kind of pesto is made from basil leaves, olive oil, nutmeg and Parmesan cheese. But for real you can try with any hard cheese or nut. Red pesto is made from tomato and chili? Also maybe roasted red pepper. But I think that there isn't an universal recipe. Every family makes it different.
 
I often wondered what the difference was between the two different coloured pesto! I thought it might have been just a colouring for cosmetic reasons!

Just goes to show what I know about cooking I guess...
 
Juno said:
I believe that traditionally pesto is the green mixture of basil, olive oil, pine nuts, cheese, etc. However, modern day Italians and other, have taken the concept of pesto and create other combinations. So, they term it pesto, such as red pesto, which may be made with tomatoes. The red pesto is very popular in Italian markets. There is also Trapanese pesto from Sicily, which is made with almonds.
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I actually made pesto not too long ago with almonds, because I was all out of pine nuts and didn't want to let some almonds I had go to waste! I thought I was just being resourceful, little did I know that it was actually a thing!
 
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Englishman said:
Pesto

I was just wondering how many different types of Pesto there actually are?

I usually have the traditional basil pesto which is green but i have some other red coloured pesto.
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I'm not really sure how many different types there are. I've made pesto from basil, kale and spinach. Basil is by far the best tasting one. Spinach would be my next favorite and kale my least favorite. I like to make large quantities of pesto and freeze them. This way when I need a quick dinner it's already made.
 
KimmyMarkks said:
I'm not really sure how many different types there are. I've made pesto from basil, kale and spinach. Basil is by far the best tasting one. Spinach would be my next favorite and kale my least favorite. I like to make large quantities of pesto and freeze them. This way when I need a quick dinner it's already made.
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I think a lot of people seem to go down that route these days with a lot of different food were they'll make a batch of it and freeze what they don't eat straight away.

With some foods I'd assume this method works better than with others and while freezing food usually keeps it fresh, I do think sometimes it tends to lose its flavour.
 
Yes, I agree. Fresh pesto is always better. Unfortunately I get home from work late and it would take to long to make it fresh each time. I leave it in mason jars and throw it into chicken and pasta. It actually tastes great with zucchini pasta too!

I also noticed such a difference in flavor when I roast the pine nuts compared to when I don't. Roasting them gives them more flavor and makes such a difference in the pesto.
 
KimmyMarkks said:
Yes, I agree. Fresh pesto is always better. Unfortunately I get home from work late and it would take to long to make it fresh each time. I leave it in mason jars and throw it into chicken and pasta. It actually tastes great with zucchini pasta too!

I also noticed such a difference in flavor when I roast the pine nuts compared to when I don't. Roasting them gives them more flavor and makes such a difference in the pesto.
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I'll have to remember that about roasting the pine nuts! I've always just thrown them in as they are -- it still tastes delicious, but if I can make it even better then I'm totally open to trying new approaches!

How long do you recommend roasting them for?
 
I LOVE pesto. Sometimes more then I love pasta sauce. I recently got a large food processor as a gift so I decided to try making pesto. I have to say it is one of the easiest things to make. Every once in a while I will buy a bunch of basil brunches from the local market. I throw them into the food processor with a little olive oil, garlic, parmesan cheese, and pine nuts and that’s it, it makes so much pesto. I will usually make a large quantity and throw it in mason jars in the freezer. It tastes great on chicken and broccoli pasta.
 
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