Pesto (1 Viewer)

[7 - No tomorrow]

I made a shit ton yesterday.

1/2 cup of pan roasted nuts
3 cups of green (basil, parsley, spinach etc)
Teaspoon of garlic
A bit of salt
1/2 cup of cheese
1/2 cup of oil

 

[nlgbbbblth]

How do you keep it ? Jar in fridge? and how long is it good for

 

[7 - No tomorrow]

How do you keep it ? Jar in fridge? and how long is it good for

I'll keep some in the fridge and the rest in the freezer, probably. A week in the fridge probably. But, honestly, I push the boundaries on that stuff. A week if I was feeding it to someone else.

I bought these yokes
Tovolo King Cube Silicone Ice-Cube Tray, Red | Free Shipping

And use them for stock and stuff like pesto.
Freeze overnight, then pop into a ziplock bag.
Handy to have a cube of stock to throw into stuff.

I'm a goddamn maniac with the freezer

 

[Cornu Ammonis]

I made rocket and walnut pesto a month or so ago. I was using it from the fridge for about two weeks and was fine. The top oxidises a bit so looks a bit gammy but it's fine to eat.

 

[7 - No tomorrow]

I made rocket and walnut pesto a month or so ago. I was using it from the fridge for about two weeks and was fine. The top oxidises a bit so looks a bit gammy but it's fine to eat.

A layer of cling film, if you can be bothered, will ameliorate that somewhat.

 

[Cornu Ammonis]

That was with cling film but towards the end of the second week.

 

[7 - No tomorrow]

i work from this

Mix-and-Match Pesto : Recipes and Cooking : Food Network

1. Pick a nut or seed

Toast 1/3 cup in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
Almonds
Cashews
Hazelnuts
Pecans
Pepitas (hulled green pumpkin seeds)
Pine nuts
Pistachios
Sesame seeds
Sunflower seeds
Walnuts

2. Choose your base

Add 3 cups total (choose up to 3).

Arugula
Basil
Cilantro
Collard greens, chopped
Kale, chopped
Mint
Parsley
Romaine, chopped
Spinach, chopped
Watercress

3. Choose your seasoning

Add 1/2 to 1 teaspoon total of the following ingredients (choose up to 3); add 1/4 teaspoon kosher salt and pulse until finely chopped.
Fresh thyme
Fresh oregano, chopped
Fresh tarragon, chopped
Fresh rosemary, chopped
Garlic, chopped
Lemon zest, grated
Orange zest, grated
Red pepper flakes

4. Pick a cheese

Grate 1/2 cup, add to the food processor and pulse to combine.

Aged cheddar
Aged or smoked gouda
Asiago
Grana padano
Gruyere
Manchego
Parmesan
Pecorino

5. Finish the pesto

Slowly pour in 1/2 cup extra-virgin olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in 1/4 to 1/2 cup of any of the following (optional). You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

Fresh tomatoes, chopped
Mascarpone
Olives, pitted and chopped
Ricotta
Roasted red peppers, chopped
Sun-dried tomatoes, chopped

 

[Cornu Ammonis]

Also, I have very little fear of gone off food after I once accidentally got a bit of mushed-up rat brain in my mouth.

 

[7 - No tomorrow]

Also, I have very little fear of gone off food after I once accidentally got a bit of mushed-up rat brain in my mouth.

Holy fuck. How does that happen?

 

[Cornu Ammonis]

Holy fuck. How does that happen?

Was prepping a sample to analyse for an experiment and it squirted out of the tube and into my open, astonished mouth. Just one of the risks I take everyday in order to help save you guys from neurodegenerative and neurodevelopmental diseases.

 

[7 - No tomorrow]

Jaysis.

 

[HMD]

What did it taste like?

 

[Cornu Ammonis]

It was fairly bland. Disappointing really. I wouldn't make paté out of it.

 

[CinnamonBoy]

What did it taste like?

I thought the answer to this was always "a bit like chicken, actually".

 

[shower another shower]

stick it in a disinfected jar, cover with olive oil and it'll last for months.

 

[shower another shower]

gonna cook some pasta in the next few minutes. don't wanna do saucing because I'm not able tonight. Gonna just boil up some pasta, drain, fuck a massive wad of mature pesto in with some olive oil, bring to heat, turn it off, tease in some ricotta, cover, serve myself out. Have a birra dry cheese of some sort to throw over it too.

Potentially true sorry.

don't forget to season, hai!

 

[magicbastarder]

How do you keep it ? Jar in fridge? and how long is it good for

weeks; pour olive oil over the top and it acts as a barrier.