Moar Pesto

[drowdancer]

Basil (purple and reg) + carrot greens (this is probably 3/4+ of the greens) + fennel tops + rosemary + walnuts + extra hot red pepper flakes. Decided to forgo the standard oil component to a three way split between extra virgin and regular olive oil and water. Steamed fish slathered with pesto from frozen above pasta as it boiled, and they

Comments

[drowdancer]

To both of you: the brand of olive oil I buy is same price for regular, extra virgin, and extra light. I don't use the extra light shit because at that point I may as well use canola. It doesn't taste like anything. Also, if I'm going to saute something with mild flavors, I'll sometimes use extra virgin to add some complexity. My brand loyalty here is just because of the fluke that every time I need to get more olive oil, it's super on sale. Like, every time for 8 months. So weird. So delicious.

Don't even worry about the basil. I only stick it in so it tastes more like basic pesto (and that I like basil and have some plants).

You basically need:
-a bunch of flavorful herbs/greens (not things like cooking greens though)
-pine nuts (walnuts are the most widespread substitute, also I did not toast the walnuts)
-a lot of garlic, like, a head of it
-olive oil (i really prefer oil and water, it's less heavy)
-salt and pepper, hot pepper flakes if desired

This is the recipe I started from: Dr. Isis's So-Good-You'll-Soil-Your-Knickers

[roboducky]

Regular olive oil lives on the shelf next to the extra virgin at the grocery store. It's generally cheaper, because the flavor isn't as delicate. It's actually better to use than extra virgin for most cooking applications because you don't have to worry about losing that flavor. Extra virgin is best when used in uncooked applications, like salad dressings or seasoning. It saves you money!