Guest guest Posted May 8, 2001 Report Share Posted May 8, 2001 Robyn, I have a recipe for Rocket Pesto if this helps? 1 cup firmly packed rocket leaves 1/2 cup pistachio nuts, toasted 2 cloves of garlic 1/2 cup of coarsely grated parmesan cheese 1/4 cup of olive oil Blend or process rocket, nuts, garlic and cheese until chopped coarsely. Add oil and process until you get a thick paste. Hope this helps? " Robyn " <lawrences2000 pesto Tue, 8 May 2001 17:28:45 -0700 Does anybody have a recipe for pesto? _______________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2001 Report Share Posted May 8, 2001 Sounds good...what's Rocket??? - " Scott Leigh " <scottsimmons80 Tuesday, May 08, 2001 6:14 PM Re: pesto > Robyn, > > I have a recipe for Rocket Pesto if this helps? > > 1 cup firmly packed rocket leaves > 1/2 cup pistachio nuts, toasted > 2 cloves of garlic > 1/2 cup of coarsely grated parmesan cheese > 1/4 cup of olive oil > > Blend or process rocket, nuts, garlic and cheese until chopped coarsely. Add > oil and process until you get a thick paste. > > Hope this helps? > > > " Robyn " <lawrences2000 > > > pesto > Tue, 8 May 2001 17:28:45 -0700 > > Does anybody have a recipe for pesto? > > > _______________________ > Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2001 Report Share Posted May 8, 2001 Usually pest is made with fresh basil leaves. Don't know if thats what rocket is or not. Anne --- Robyn <lawrences2000 wrote: > Sounds good...what's Rocket??? > > > > > > Auctions - buy the things you want at great prices http://auctions./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2001 Report Share Posted May 8, 2001 doh! Thats pesto, not pest. lol Anne --- Robyn <lawrences2000 wrote: > Sounds good...what's Rocket??? > > > > - > " Scott Leigh " <scottsimmons80 > > Tuesday, May 08, 2001 6:14 PM > Re: pesto > > > > Robyn, > > > > I have a recipe for Rocket Pesto if this helps? > > > > 1 cup firmly packed rocket leaves > > 1/2 cup pistachio nuts, toasted > > 2 cloves of garlic > > 1/2 cup of coarsely grated parmesan cheese > > 1/4 cup of olive oil > > > > Blend or process rocket, nuts, garlic and cheese > until chopped coarsely. > Add > > oil and process until you get a thick paste. > > > > Hope this helps? > > > > > > " Robyn " <lawrences2000 > > > > > > pesto > > Tue, 8 May 2001 17:28:45 -0700 > > > > Does anybody have a recipe for pesto? > > > > > > > _______________________ > > Get Your Private, Free E-mail from MSN Hotmail at > http://www.hotmail.com. > > > > > > contact owner: -owner > > Mail list: > > Delivered-mailing list > > > List-Un: > - > > > > no flaming arguing or denigration of others > allowed > > contact owner with complaints regarding > posting/list > > or anything else. Thank you. > > please share/comment/inform and mostly enjoy this > list > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2001 Report Share Posted May 8, 2001 Hi all, I'm a newbie and I've been lurking for a while. New to this vegetarian thing too - only about 3 weeks since I decided to become a vegetarian, so its all very new. I've been reading the old posts of this list to get recipes - there are some real goodies. Pesto can be made with just about anything as a base. You can have basil pesto, sundried tomato pesto, olive pesto, rocket pesto.. etc etc. I make my own basil pesto with the following recipe, juggle around the quantities to suit your taste. 1 1/2 cups finely chopped basil leaves 3 tsps minced garlic 1/3 cup finely chopped pinenuts 1/2 cup finely grated fresh parmesan good olive oil to blend (say around a 1/2 cup, more or less as suits) I make mine quite garlicky, tone this down if you like. Nicola. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2001 Report Share Posted May 9, 2001 4 cups packed fresh Basil 1 cup good olive oil 1 cup locatelli cheese grated 4 garlic cloves 3/4 cup toasted pine nuts 1/4 cup chopped parsley 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Throw everything in the food processor! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2001 Report Share Posted May 9, 2001 Thanks! I had the best sandwich I have ever had in my life while in DC last week. Pesto/tomato/fresh mozzarella. It was pure heaven. I had never had FRESH mozzarella before and let me tell you, it is nothing like the aged stuff. Man. Thanks for this recipe! > Hi all, I'm a newbie and I've been lurking for a while. New to this > vegetarian thing too - only about 3 weeks since I decided to become a > vegetarian, so its all very new. I've been reading the old posts of > this list to get recipes - there are some real goodies. > > Pesto can be made with just about anything as a base. You can have > basil pesto, sundried tomato pesto, olive pesto, rocket pesto.. etc > etc. > > I make my own basil pesto with the following recipe, juggle around > the quantities to suit your taste. > > 1 1/2 cups finely chopped basil leaves > 3 tsps minced garlic > 1/3 cup finely chopped pinenuts > 1/2 cup finely grated fresh parmesan > good olive oil to blend (say around a 1/2 cup, more or less as suits) > > I make mine quite garlicky, tone this down if you like. > > Nicola. > > > > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2001 Report Share Posted May 9, 2001 In a message dated 5/9/01 12:37:14 AM Pacific Daylight Time, writes: > > Does anybody have a recipe for pesto? > I do.....and they are both vegan :-) FRESH BASIL PESTO Source: Internet 1 large bunch of fresh basil (I use Thai Red Basil, but any will do) 2 cloves of garlic (I use 3 big ones) 1/3 cup of olive oil (I combined olive and walnut oil) 1/3 cup raw pine nuts (pignoli) or walnuts 1/4 cup mellow white miso 2 tbs fresh lemon juice Blend all ingredients together in a food processor - or blender - Great as a veggie dip, on hot pasta, in soup, tossed with bean or veggie salads. Also a great sandwich spread. I also think you could add sun-dried tomatoes for another variation. Recipe for Cilantro Pesto (Make that "Chelation Pesto") 1 Clove garlic 1/2 cup almonds, cashews, or other nuts 1 cup packed fresh cilantro leaves 2 tablespoons lemon juice 6 tablespoons olive oil Put the cilantro and olive oil in blender and process until thecilantro is chopped. Add the rest of the ingredients and processto a lumpy paste. (You may need to add a touch of hot water andscrape the sides of the blender.) You can change the consistencyby altering the amount of olive oil and lemon juice, but keep the3:1 ratio of oil to juice. (It freezes well, so you can makeseveral batches at once. He recommends a couple of teaspoons a day for two to three weeksonce or twice a year.~~~~~~~~~~~~~~~~~~~~~~ Recipe #2 CORIANDER CHELATION PESTO 4 cloves of garlic 1/3 cup Brazil nuts (selenium) 1/3 cup sunflower seeds (cysteine) 1/3 cup pumpkin seeds (zinc, magnesium) 2 cups packed fresh coriander (cilantro, Chinese parsley)(Vitamin A) 2/3 cup flaxseed oil (Barleans preferably) 4 Tbs. lemon juice (Vit. C) 2 tsp dulse powderBraggs or Japanese Miso(I would prefer to leave out the dulse and Miso and add Real Salt) Process the coriander and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a squirt of Braggs liquid Aminos (or salt, etc.) to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase enough coriander in season and fill enough jars to last through the year.Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this Pesto daily for 3 weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. We can consider this cleanse for 3 weeks at least once a year. It is delicious on toast, baked potatoes and pasta. In Him, Fern Healthful Living From a Biblical Perspective~Ladies Only EatingFromGodsGarden Fern's Homestead http://therefinersfire.tripod.com God makes the sun shine every day ~ even though it is sometimes hidden behind the clouds. Corrie ten Boom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2001 Report Share Posted May 11, 2001 hi-could you please tell me what rocket leaves are and where i can find them?this recipe looks good.thanx,etti On Wed, 09 May 2001 11:14:38 +1000 " Scott Leigh " <scottsimmons80 writes: > Robyn, > > I have a recipe for Rocket Pesto if this helps? > > 1 cup firmly packed rocket leaves > 1/2 cup pistachio nuts, toasted > 2 cloves of garlic > 1/2 cup of coarsely grated parmesan cheese > 1/4 cup of olive oil > > Blend or process rocket, nuts, garlic and cheese until chopped > coarsely. Add > oil and process until you get a thick paste. > > Hope this helps? > > > " Robyn " <lawrences2000 > > > pesto > Tue, 8 May 2001 17:28:45 -0700 > > Does anybody have a recipe for pesto? > > > _______________________ > Get Your Private, Free E-mail from MSN Hotmail at > http://www.hotmail.com. > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2007 Report Share Posted December 25, 2007 Hi Shannon, Happy Holidays. I use nutritional yeast in my pesto. I actually sub it for the cheese, but you might find that it works well in place of the nuts. Leslie in Atlanta - corsale I am in need of recipes for pesto sauce. I know it's simple enough, but I would love to hear your favorite ideas and tips, tricks, techniques. Also, I have a severe anaphylactic food allergy and must avoid nuts and sunflower. Could you suggest a way to get that robust nutty flavor in a pesto sauce, without using pignioli (pine nuts) or walnuts? I was thinking perhaps roasted soybeans might work, but I haven't tried this yet. Thanks in advance to all who respond. Shannon Sent via BlackBerry from T-Mobile Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2009 Report Share Posted June 4, 2009 Short reply (can't type much; left hand temporarily wounded). I've found that " blonde " miso works great in making a vegan pesto as it adds a nice velvety texture, little salt, and kind of a " parmesan " -like effect. Here's some fun combinations as a base (because ya can swing them different ways, if you want, with tofu, dried tomatoes, etc.): Cilantro/pumpkin seeds Spinach/walnuts Parsley/sunflower seeds or almonds Roasting nuts is sometimes neat, can always mix different types of greens. Best, Mark http://www.soulveggie.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2009 Report Share Posted June 5, 2009 Those combo ideas sound fantastic, Mark. Sorry to hear you injured your left hand. Martha Mark Sutton msutton Short reply (can't type much; left hand temporarily wounded).I've found that "blonde" miso works great in making a vegan pesto as it adds a nice velvety texture, little salt, and kind of a "parmesan"-like effect.Here's some fun combinations as a base (because ya can swing them different ways, if you want, with tofu, dried tomatoes, etc.):Cilantro/pumpkin seedsSpinach/walnutsParsley/sunflower seeds or almondsRoasting nuts is sometimes neat, can always mix different types of greens.Best, Markhttp://www.soulveggie.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2009 Report Share Posted June 6, 2009 Ok, the list was bouncing for a bit, so it's like being new. Hence, the probably " duh! " question. does the miso replace the olive oil? , Mark Sutton <msutton wrote: > > Short reply (can't type much; left hand temporarily wounded). > > I've found that " blonde " miso works great in making a vegan pesto as it adds a nice velvety texture, little salt, and kind of a " parmesan " -like effect. > > > Here's some fun combinations as a base (because ya can swing them different ways, if you want, with tofu, dried tomatoes, etc.): > > Cilantro/pumpkin seeds > > Spinach/walnuts > > Parsley/sunflower seeds or almonds > > Roasting nuts is sometimes neat, can always mix different types of greens. > > > Best, Mark > http://www.soulveggie.com > Quote Link to comment Share on other sites More sharing options...
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