That looks awesome. I love stuff like that, except in summer.Nico Adie wrote: Mon Aug 09, 2021 12:17 pm
Beautiful looking plates of food, hope you enjoyed the soup!
I’m making some sort of lasagna/moussaka/Oreilles d'âne/timballo hybrid tonight, it’s just gone in the oven and I’m very much looking forward to it.
Edit - here she is:
I love homemade pesto. It's never as good at restaurants. What kind of nuts did you use? I'm partial to walnuts or pistachios over pine nuts.zircona1 wrote: Mon Aug 09, 2021 1:10 pm We had pesto last night too! Our basil plant finally produced enough to make some. Used a mortar and pestle, threw it in some linguine. SO GOOD.
Pine nuts most of the time, but I have used walnuts. I can't really tell much of a difference.enframed wrote: Thu Aug 25, 2022 9:30 amI love homemade pesto. It's never as good at restaurants. What kind of nuts did you use? I'm partial to walnuts or pistachios over pine nuts.zircona1 wrote: Mon Aug 09, 2021 1:10 pm We had pesto last night too! Our basil plant finally produced enough to make some. Used a mortar and pestle, threw it in some linguine. SO GOOD.
Ms. Geiginni doesn't care for pine nuts (Crazy! Right?!!), so I tend to use pistachios these days. A good substitute for sure. Neither of us cares for walnuts - so we both avoid those except in some walnut-based recipes.zircona1 wrote: Thu Aug 25, 2022 10:17 amPine nuts most of the time, but I have used walnuts. I can't really tell much of a difference.enframed wrote: Thu Aug 25, 2022 9:30 amI love homemade pesto. It's never as good at restaurants. What kind of nuts did you use? I'm partial to walnuts or pistachios over pine nuts.zircona1 wrote: Mon Aug 09, 2021 1:10 pm We had pesto last night too! Our basil plant finally produced enough to make some. Used a mortar and pestle, threw it in some linguine. SO GOOD.
MrsEaster, the pesto fiend around these parts, swears by walnuts. Results are pretty damn fine. The key being to always mix in some pasta water. Have even experienced big success using stuff like parsley or carrot tops instead of straight basil.Geiginni wrote:Ms. Geiginni doesn't care for pine nuts (Crazy! Right?!!), so I tend to use pistachios these days. A good substitute for sure. Neither of us cares for walnuts - so we both avoid those except in some walnut-based recipes.zircona1 wrote: Thu Aug 25, 2022 10:17 amPine nuts most of the time, but I have used walnuts. I can't really tell much of a difference.enframed wrote: Thu Aug 25, 2022 9:30 am
I love homemade pesto. It's never as good at restaurants. What kind of nuts did you use? I'm partial to walnuts or pistachios over pine nuts.
During the early lockdown we were getting most food from the local farmer's market. The celery tops were so insanely huge that I made pesto from those once, no basil at all. It was, as one can imagine, more bitter than basil, but it was really good! Used walnuts for that, too. Lots of parm and pecorino helped mitigate the bitterness.OrthodoxEaster wrote: Thu Aug 25, 2022 4:56 pmMrsEaster, the pesto fiend around these parts, swears by walnuts. Results are pretty damn fine. The key being to always mix in some pasta water. Have even experienced big success using stuff like parsley or carrot tops instead of straight basil.Geiginni wrote:Ms. Geiginni doesn't care for pine nuts (Crazy! Right?!!), so I tend to use pistachios these days. A good substitute for sure. Neither of us cares for walnuts - so we both avoid those except in some walnut-based recipes.zircona1 wrote: Thu Aug 25, 2022 10:17 am
Pine nuts most of the time, but I have used walnuts. I can't really tell much of a difference.
Pine nuts are cool but good ones cost quite a bit nowadays. Subpar pine nuts are the worst. They can be by turns bitter, metallic, or just fatty and neutral.
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