just did some amazing pesto with walnuts instead of pine nuts....maybe it tasted so good because

W

wildwoods

Well-known member
it's my homegrown basil, but maybe it's the walnuts? it takes me back to the time i lived on pesto and tomatoes and bread in italy smileys/smile.gif can't wait for my tom's to ripen...

 
it may well be the walnuts....

most pignola you find in the states costs more per ounce than cocaine and tastes like cardboard. i mostly use sunflower seeds maybe mixed with pumpkin seeds or walnuts and it's great.

your homegrown basil is indubitably an asset.

 
i'll hafta try. for some reason...

it never has seemed "right" to me.

then again i refused for years to try a peanut butter and strawberry preserves sandwich.

it takes a scorpio to develop such strong convictions on an utter lack of data.

 
RC: Barbecued Salmon in New World Pesto Sauce- excellent

Barbecued Salmon in New World Pesto Sauce

Pesto Sauce
8 cloves garlic
2 shallots
1 cup fresh basil leaves
3/4 cup fresh mint leaves
1/2 cup fresh cilantro sprigs, packed
1/2 cup roasted cashews
1/2 cup EVOO
1/2 tsp sea salt
1 tsp. Asian Chile Sauce
1/2 cup freshly grated imported parmesan cheese
.
2 pound fresh whole salmon filet, skin on, or 4- 1/2 pound pieces
6 TBSP freshly squeezed lemon juice
1/4 cup light grade EVOO
1/2 cup white wine
1/2 tsp. freshly gr. black pepper
1/2 cup whipping cream
1 cup freshly grated Parmesan cheese

.advance prep
Make the pesto sauce:

Measure all the ingredients for the sauce and have mis en place
Put garlic down the feed tube of the food processor, followed by shallots. Add the basil, mint, cilantro, and mince finely. Add the nuts and mince. With the motor running, add EVOO in a slow steady stream. Add the salt and chile sauce and process for 10 seconds. Shut the motor off, then add the cheese and process briefly. Pesto can be made up to a week in advance. Makes
approx. 3 cups. Set aside 1/2 cup for this recipe.

Remove any bones from the salmon filet. Combine the lemon juice , EVOO, 1/4 cup of the wine and the black pepper. Marinate the salmon for at least 15 min. but for no longer than 2 hours. Combine the cream and the remaining 1/4 cup wine. Set aside with the Parmesan.

Last minute cooking:

Lay salmon skin side down on grill and cook until it just begins to flake about 12 minutes with lid down. Remove salmon from grill, the skin should remain on the grill. Move salmon to heated dinner plates or oven to keep just warm.

bring the cream and wine to a rapid boil in skillet. Add 1/2 cup New Wave Pesto Sauce. Taste and adjust seasonings, especially for salt. Spoon sauce over the fish. Serve at once

 
I find this to be especially good if the walnuts are toasted first. You probably did this...

...so I'm preachin' to the choir.

I did my Christmas Zimsterne cookie (main ingredient is ground walnuts) and toasted the nuts one year. Oh...My...Goodness! What a difference.

And toasted pecans. Wow. If you get fresh, plump and sweet raw pecans and toast them, they taste almost glazed with sugar, they are so sweet. Natural sugars must caramelize, or something. So good as snacks, eaten out of hand.

I should have learned from toasting spices like cumin and coriander. Makes a huge difference in my book.

Thanks for the pesto tip.

Michael

 
I always use walnuts instead! And sub half the basil for spinach sometimes

when you want a more subtle pesto.

 
"winter" pesto is made with just the toasted nuts and garlic. chop in the food processor and add

to hot pasta with enough olive oil to moisten. I'll have to look for the exact proportions but I used to make one with walnuts, garlic, olive oil and ricotta. you can finish the dish with some chopped parsley. also, you can sub some butter for the oil if you think your cholesteral is too low '-))

I love the nut pesto's in winter.

 
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