I really want to make this tonight for a cookout I'm having --- does anyone have the recipe? I've made pesto before, but this looks like it has mayo added.
I am definitely planning to buy the Paleo Comfort Foods cookbook but haven't yet... hoping somewhere here has it, or I'll wing it.
Pesto is first pic on their page. [URL="http://www.facebook.com/paleocomfortfoods"]http://www.facebook.com/paleocomfortfoods[/URL]
[FONT=Book Antiqua][SIZE=3]classic pesto is basil, pine nuts, olive oil, garlic and grated parmesan cheese. it doesn't contain mayo of any sort.
[url=http://www.simplyrecipes.com/recipes/fresh_basil_pesto/]Fresh Basil Pesto Recipe | Simply Recipes[/url]
i've stopped adding garlic to it because the raw taste is simply too harsh for me and usually use either almonds or pistachios for the nuts. some grated lemon zest is super nice in there too.[/SIZE][/FONT]
Pecorino is an excellent alternative to parmesan if you're intolerant to cow's dairy but OK with goat's dairy.
Fresh coriander works very well as an alternative to basil, lending a more middle-eastern flavour.
Thanks to both! I know how to make traditional pesto and vary what kind of nuts I use, depending on what I have... just thought that particular pesto/mayo recipe looked extra good. Have no time to make homemade mayo today but may add a spoonful of mayo to my normal pesto recipe. Thanks.
[QUOTE=paleo-bunny;907516]Pecorino is an excellent alternative to parmesan if you're intolerant to cow's dairy but OK with goat's dairy.
[FONT=Book Antiqua][SIZE=3]pecorino is sheep's milk cheese, not goat.[/SIZE][/FONT]
basil pesto: 2oz walnuts, 1.5oz basil, 4oz spinach, 1oz lemon juice, 1tsp salt, .5tsp pepper, 2oz raw garlic, 1/4cup parmesan, 1 cup olive oil
red pepper pesto: 2oz almonds, 2oz raw garlic, 1tsp salt, .5tsp pepper, 2oz garlic, 8oz roasted red peppers (drained), 1/4 cup parmesan, 1/2 cup olive oil
just make sure you puree the nuts thoroughly before adding wet ingredients. nut butters work just fine too, I see no need to spend ridiculous amounts of money on pine nuts.
The recipe you looked at in the Paleo Comfort Foods cookbook used mayo in the name of the recipe as though you could use the pesto like mayo. It does not call for it. Basic pesto is simply: basil, evoo, pine nuts and garlic processed to a smooth sauce.
[QUOTE=noodletoy;907605][FONT=Book Antiqua][SIZE=3]pecorino is sheep's milk cheese, not goat.[/SIZE][/FONT][/QUOTE]
Oops. I meant to say sheep's as I know that Pecorino means 'little sheep'. Goat's/sheep's cheese are fine for most people who are intolerant to cow's casein.
As an added bonus, Pecorino has a more subtle, sweeter, less bacterial taste than Parmesan.
Basil pesto: cleaned basil leaves with some stemmage, soft goat cheese, evoo(no set amount, eye ball it),black pepper(or spicier pepper, to taste), lemon juice, soaked almonds or walnuts.
Cilantro pesto: well cleaned cilantro with ends of stems snipped off, line juice, evoo, salt/pepper to taste, any hard cheese you prefer or any soft goat cheese, small amount of mint.
Pecorino is a classic ingredient of pesto alla genovese, which is considered to be the generic traditional Italian version of pesto for the overseas market. Grana padano (a cow's cheese) is also commonly used in pesto alla genovese instead of parmigiano reggiano.