Comments on: Basil Parsley Pesto

By: Alma Mcdermott

Alma Mcdermott — Wed, 05 Aug 2009 11:30:24 +0000

These are great tips. I have a question. I bought parsley and basil and it’s more than I can use fast enough (although I’m going to add it to my dish today without pine nuts because I don’t have them and I’m disabled so I have to wait to get the shopping done). My question is: Can you freeze Parsley or Basil?

By: admin

admin — Sun, 09 Nov 2008 02:14:01 +0000

@sam bhavnani – Trader Joe’s has them for very affordable price.

By: sam bhavnani

sam bhavnani — Wed, 22 Oct 2008 21:00:30 +0000

is there a good source to get pine nuts for something more affordable than what vons and health food stores sells them for?

By: admin

admin — Wed, 06 Aug 2008 13:45:23 +0000

@LaBrownE – That sounds wonderful and easy enough to remember and execute. Plus it’s nutritionist approved!

I saw a video of Matt working the garden. How is that going? Whats growing?

By: LaBrownE

LaBrownE — Tue, 05 Aug 2008 04:51:02 +0000

I love Pesto! One of my favorite uses that I learned from my nutritionist is to put a few tablespoons over your favorite fish before broiling. Sprinkle with a little lemon juice when it’s done and yummy! It adds such great flavor to any white fish.

By: admin

admin — Sun, 03 Aug 2008 00:19:00 +0000

@Jenn – I have purchased the cheaper brand Parmesan cheese but at the end, I almost always regret it. I have stopped getting the pre-shredded kind but still trying to figure out which one is the best for my money.

@Robert – Great running in to you today! We had the best chimichurri and aji pepper sauce on our food over at El Q’ero restaurant. The Saturday’s sea food soup special is a great bargain by the way.

@Nate – Yes, this is the same recipe for the pesto pasta salad we had. As a matter of fact, this blog post was written that week but was never posted for what ever reason.

@jodycakes – Pre-baked pizza crusts is a must have! We always have on in our cupboard ready to go! Pesto and frozen shrimp to the rescue!

@foodluvin – Just lick it off the bowl, watch the sharp blade though!

By: foodluvin

foodluvin — Sat, 02 Aug 2008 17:38:44 +0000

Hey that looks good enough to eat from the bowl without even processing it!

By: jodycakes

jodycakes — Fri, 01 Aug 2008 19:35:35 +0000

I love pesto…I like to spread it on a Boboli shell sometimes if I don’t have anything else to eat for din din!!!
I can’t wait to try this!!!

By: Nate

Nate — Fri, 01 Aug 2008 16:24:26 +0000

Will this recipe be as good as the pesto we ate when I was down there for the Fourth of July? If so, I am making it this weekend.

By: Robert

Robert — Fri, 01 Aug 2008 16:20:28 +0000

I wonder with the parsley if you couldn’t invent a chimmichuri/pesto hybrid? Hmmmm…gonna try out BRB.