Pesto in Progress

[hippywife]

[Tab]

1. That's my kind of kitchen

I never got into pesto for some reason though. It's weird, because I love basil, but pesto was always too intense for me.

[hippywife]

2. It can be intense

but I add a little fresh lemon juice to mine so it really brightens it up. Just about 1/2 a small lemon per batch. This made six batches but after I combined them all, I divided them into 4 approx. 6 oz. batches. Three for the freezer and one I put back in the food processor with the cheese and nuts to use for dinner this weekend. (not a great pic.)

[yellerpup]

13. Pesto is a great summer pleasure.

One way I like to use it is add it to mayo for sandwiches. Especially good on turkey or BLT. This all looks gorgeous hippywife, your passion for cooking shines.

[hippywife]

16. That's a really good idea, yeller!

I was mostly thinking of it with pasta. There's a sun dried tomato pesto in the jar that we love, it's Melissa's brand, I thought I would see if I could imitate it but I think I'll probably end up with something not quite the same but still delicious.

Thanx for the compliment. Not totally proficient yet but it's fun trying. :hug:

[yellerpup]

19. You'll have your own Food Network show

on the day you consider yourself 'proficient'. Fun is the factor that sets you apart. Not totally proficient? Pardon me while I :rofl:

:hug:

[hippywife]

21. I haven't the

cleavers or the cleavage for a show on the Food Network. :rofl:

And something really simple can cause me doubts:
http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=105&topic_id=8001685&mesg_id=8001685

:rofl:

[The empressof all]

3. I don't really enjoy Pesto Plain in Pasta

I always mix my Pesto with Cream Cheese or Ricotta to dilute it. It also makes a great spread for bread if you mix it with equal parts of butter and cream cheese.

[Gormy Cuss]

4. Ever try it with chicken?

Back when Bertucci's pizza was a local start up in Boston pesto chicken was part of the antipasto platter. Roasted chicken cut into large cubes was tossed with pesto -- that was it. It's not something I'd want as an entree but as a side dish with other antipasti it was great.

[The empressof all]

5. I do a great Pesto, chicken, Penne

But I mix the Pesto with some cream cheese before I mix it into the warm Pasta.

I also mix Pesto with Ricotta for stuffed chicken breasts. (or stuffed mushrooms)

[hippywife]

8. A little

pesto garlic bred sounds really good. :9

[Gormy Cuss]

6. I want your canister set.

That's the same style that my mother had when I was growing up. She also had the breadbox and grease can with filter.

I see you're growing crooknecks too -- I toss lightly steamed summer squash with pesto for a change of pace. Crooknecks are better than zucchini because of the color contrast and slightly sweeter flavor.

[hippywife]

9. I got that canister set

for next to nothing. I work at a retirement community and got it at an estate sale. Actually, I went after the sale was over and the leftover stuff was going to be pitched...and there they were. Three of them were there and I found another large flour one to keep my whole wheat at our little resale store. I keep my cocoa in the smallest one that's supposed to be for tea.

I've seen other sets on craigslist. Keep your eyes peeled over there or even do a search for canisters on their site.

Hope you find one. :hi:

[Dora]

18. I have the same set.

Pass-along gift from my grandmother when she downsized. I've seen them on eBay too - you should be able to get a set for a good price, maybe even locally. They're pretty common.

[NEOhiodemocrat]

22. the canisters were the first thing I noticed also!

I looked and was "hey, those are my mom's canisters".

[eleny]

7. Now that looks good!

Every once in a while we make "green dinner". Spinach pasta with pesto sauce, Italian bread with pesto & grated cheese toasted in the oven and an all green salad on the side. Just a whim kind of thing but fun.

[hippywife]

10. Sounds good to me.

Nothing wrong with being a little whimsical but I bet it looks funny. LOL I'm thinking of making an edamame bread salad I found in a magazine at the doctor's office. I might add just a smidge of the pesto to it.

* 3/4 cup feta cheese
* 1/2 cup Greek yogurt or plain low-fat yogurt
* 2 Tbsp. snipped fresh basil
* 1 small clove garlic, minced
* 2 12-oz. pkgs. frozen soybeans (edamame)
* 1-1/2 lbs. fresh green beans, trimmed
* 1 recipe Balsamic Dressing, below
* 2 cups yellow cherry tomatoes, halved
* 12 slices crusty country bread, toasted
* Fresh basil leaves

Directions

1. In bowl combine feta cheese and yogurt. Using fork mash into paste. Add basil and garlic, mash to blend. Season with salt and pepper. Refrigerate, covered, up to 8 hours.

2. In saucepan bring 8 cups lightly salted water to boiling. Add soybeans and green beans; return to boiling. Reduce heat and cook, covered, 6 to 8 minutes or until tender. Drain; cool. Prepare Balsamic Dressing.

3. Add tomatoes to bean mixture. Drizzle 1/2 of dressing; toss to coat. Refrigerate, covered, up to 8 hours. Toss before serving.

4. Spread feta mixture on bread slices; place slice on serving plate; mound bean mixture on top. Drizzle remaining dressing; sprinkle basil. Makes 6 servings.

5. Balsamic Dressing: In blender combine 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves; blend until smooth. Add 2 tablespoons whipping cream and blend to mix. Season to taste with salt and pepper.

[eleny]

11. I like feta cheese - a little goes a long way

[hippywife]

12. I can eat tons of it!

I love the stuff! :9

[The empressof all]

14. That sounds delicious

I have some fresh Fava Beans that I might substitute for the edamame. Thanks

[hippywife]

15. It does look really good in the pics, too.

Just looked like such a cool summer lunch.

[Stinky The Clown]

17. Man! I can smell that basil!

So nice looking!

[hippywife]

20. Thanx, Stinky.

I can still smell it, too. LOL It wasn't smelling so good by the time I was done. I just took one of the bowls outta the freezer and divided it up into four small cube containers and put it back in the freezer. Now I have small amounts for uses other than pasta, too.

:hi: