Comments on: Value Guru Says “Pesto Change-O!”

By: managed services platform

managed services platform — Fri, 22 Jul 2011 14:24:12 +0000

I don’t think I’ve never read anything like this before. So nice to see somebody with some original ideas on this subject. I really thank you for starting it. This website is something that’s needed on the internet, somebody with a little originality.

By: Ernst Gomez

Ernst Gomez — Thu, 12 May 2011 19:08:12 +0000

Iím impressed, I need to say. Actually not often do I encounter a blog thatís both educative and entertaining, and let me inform you, you’ve gotten hit the nail on the head. Your concept is excellent; the problem is one thing that not enough persons are talking intelligently about. I’m very blissful that I stumbled throughout this in my search for one thing regarding this.

By: Constipation Remedies

Constipation Remedies — Sun, 23 Jan 2011 23:40:37 +0000

I am really thankful to this topic because it really gives useful information ‘,.

By: Can Crusher ·

Can Crusher · — Sun, 14 Nov 2010 12:54:57 +0000

food processors can really shorten the time it takes for you to prepare home cooked meals ~*,

By: Robert

Robert — Tue, 12 Jan 2010 18:14:22 +0000

Read all about my experience with Whole Foods pine nuts, which should carry a warning, before you dive into their pesto recipe. If you enjoy eating food and not having everything taste bitter, I highly recommend informing yourself, since Whole Foods won’t warn you about the dangers of the products they are selling.

By: Rita Salman

Rita Salman — Thu, 17 Sep 2009 17:11:15 +0000

Preserving the HERBAL HARVEST- To have BASIL in January, the Herb Society of America Baton Rouge Unit suggests to make an HERBAL CONCENTRATE and FREEZE immediately.
RECIPE for HERBAL CONCENTRATE
Wash Basil leaves on the stem, put stem in jar of water overnight for leaves to dry,next day Pick leaves of BASIL, pack into food processor
Add 1 TBS. Lemon juice to help prevent darkening
Add 1/4 cup olive oil- pulse until coarse chop.
Fill small glass jars, pack it in, cover with olive oil and wax paper, then LABEL & FREEZE. In January, (adding the Rest of the ingredients NOW- keeps the flavors more lively), DEFROST & USE ALL in pesto with a bunch of FRESH GREEN PARSLEY LEAVES (to brighten the color) and your choice of nuts, cheese, garlic, oil, or whatever you like. Use Immediately – DO NOT STORE GARLIC or HERBS in Oil- Botulism. If some is leftover, REFRIGERATE and use within a couple of days.
In Louisiana, January-March is a great time to forage weeds from the garden. I add Dandeloin, Japanese Hawks Beard, Plantain and other weeds (Nutrient DENSE foods) to my pesto.
Look at BASIL & BOOKS on our unit website (www.brherbs.com) and see some MEMBER recipes. Basil has antibiotic properties and great to eat in the cold and flu season. Garlic has tons of HEALTH BENEFITS. Food is your MEDICINE!!

By: MM

MM — Thu, 17 Sep 2009 01:50:11 +0000

I like using almonds instead of pine nuts.

By: Meenakshi

Meenakshi — Tue, 18 Aug 2009 21:30:53 +0000

I love pesto and I know about it being heavy on the pocket…. over the years I’ve experimented and found that a cheaper version with spinach (instead of basil) and almonds (instead of pine nuts) works wonders! While we’re at it, add some sundried tomatoes as well! Here you go: http://onestopeats.wordpress.com/2009/04/10/spinach-pesto-pasta/

By: Ellen

Ellen — Tue, 18 Aug 2009 18:39:17 +0000

You really should mention the problem many people – including me – are having with pine nuts. There is something about the pine nuts from China that causes many people to have “pine nut mouth.” This is an intense bitter/metallic taste that lingers about 10 – 14 days. Apparently not harmful, but quite unpleasant. It first appeared in Europe in 2001 and is sweeping the U.S. now. I know they are more expensive, but I wish WFM would (a) carry pine nuts from the U.S. southwest and from Europe and (b) warn people about this possible problem with pine nuts from China.

By: Zenimue

Zenimue — Fri, 14 Aug 2009 17:43:27 +0000

I like to layer pesto with lasagna noodles and tofu ricotta + various varieties of organic tomatoes and Follow your heart Mozzarella cheese alternative. I tried using cilantro pesto for the 1st time last night after seeing it mentioned on the Whole Foods FB page & it was delicious.
Made this for family and vegans & non vegheads loved it.