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Old 07-16-2012   #1 (permalink)
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Cool Pesto sauce

For all of you that have made it from scratch, do you prefer the walnuts or pignolias?

I have only used the pork store blend so i have no idea.

Dana since you are the cook and colleens bitch, i am going to assume she is comfortable with you also being the board bitch so i will default to any wisdom you have to offer. 😃
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Old 07-16-2012   #2 (permalink)
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pine nuts if ya have them if not walnuts will do. Just a matter of finesse and semantics. Bottom line is it's all good with good fresh basil.
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Old 07-16-2012   #3 (permalink)
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Quote:
Originally Posted by mrsr05 View Post
For all of you that have made it from scratch, do you prefer the walnuts or pignolias?

I have only used the pork store blend so i have no idea.

Dana since you are the cook and colleens bitch, i am going to assume she is comfortable with you also being the board bitch so i will default to any wisdom you have to offer. 😃
I prolly shouldn't have told that story. but Skip is right. Pine nuts (the far better choice over anything else) , ftesh basil, olive oil, garlic. What's a pignolia? A pine nut perhaps?
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Old 07-16-2012   #4 (permalink)
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Agreed, pine nuts (pignolias) over walnuts. However, both need to be toasted over untoasted...
Walnuts can be more bitter sometimes...toasted or not toasted...less bitter if toasted though.
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Old 07-17-2012   #5 (permalink)
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I prolly shouldn't have told that story. but Skip is right. Pine nuts (the far better choice over anything else) , ftesh basil, olive oil, garlic. What's a pignolia? A pine nut perhaps?
pignolias are pine nuts... you know, what you white folk call them...

bonny thank you for the toasting info... i am sure it will make a huge difference
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Old 07-17-2012   #6 (permalink)
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I prolly shouldn't have told that story. but Skip is right. Pine nuts (the far better choice over anything else) , ftesh basil, olive oil, garlic. What's a pignolia? A pine nut perhaps?

pignolias are pine nuts... sorry its the guinea in me


bonny thanks for the toasting recommendation..i am sure it will make a huge difference
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Old 07-17-2012   #7 (permalink)
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Bajeico! mmmmm....we never included nuts though. Love that stuff.
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Old 07-17-2012   #8 (permalink)
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Bajeico! mmmmm....we never included nuts though. Love that stuff.
okay erica... you got me... what is bajeico??

time to google
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Old 07-17-2012   #9 (permalink)
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so i googled it, but where do i get it erica?? i went on the web page but couldnt see that they have an american distributor...

any ideas?
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Old 07-17-2012   #10 (permalink)
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so i googled it, but where do i get it erica?? i went on the web page but couldnt see that they have an american distributor...

any ideas?
Sorry! My family (Paternal Grandfather's side) is from Genoa, Italy. Bajeico means Basil and family simply calls pesto (although without nuts (i don't know why) and pasta "Bajeico". Lots of garlic. No jar stuff!

Last edited by Luv2Dance; 07-17-2012 at 09:32 AM..
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Old 07-17-2012   #11 (permalink)
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I did an asparagus pesto a few weeks ago...it was awesome!!

Very much like regular basil pesto but w/asparagus and pistachios instead of basil/pine nuts.
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Old 07-17-2012   #12 (permalink)
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I did an asparagus pesto a few weeks ago...it was awesome!!

Very much like regular basil pesto but w/asparagus and pistachios instead of basil/pine nuts.
That sounds good!
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Old 07-17-2012   #13 (permalink)
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We end up with a lot of basil so we make pesto and then freeze it in ice cube trays. Pop it out and bag it so when you need some you can just grab a cube of it to add to whatever you need pesto in.
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Old 07-17-2012   #14 (permalink)
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We end up with a lot of basil so we make pesto and then freeze it in ice cube trays. Pop it out and bag it so when you need some you can just grab a cube of it to add to whatever you need pesto in.
That's a great idea.
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Old 07-18-2012   #15 (permalink)
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I like basil with the pine nuts and fresh spinach with walnuts when making pesto.
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