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[mmarston]

Keep your pine nuts (Pignolias) in the fridge and they'll stay fresh for quite a while

[brianb10]

Toasted almonds work very well in pesto as well.

[mmarston]

I'll plug one of my favorite cookbooks "Get Saucy" by Grace Parisi. It has 40 different recipes for pesto type sauces along with hundreds of other types of sauce, gravy, marinades and so on.

There's a great Spanish pesto called Romesco. There are many variations but this recipe is pretty authentic.
It's really good with fish/shrimp but frankly you could put it on almost anything


3 large plum tomatoes
2 large red bell peppers
1 medium onion (unpeeled)
4 tablespoons olive oil, divided

1 dried ancho chile

1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
3 garlic cloves
2 tablespoons Sherry wine vinegar
1 slice wheat bread, toasted, cut into 1/2-inch cubes (about 1/2 cup)
1 teaspoon pimentón or other imported smoked sweet paprika


Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.

Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.

Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.

Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

[JConk007]

Thanks for sharing, I will give that a whirl !
John

[verde]

I made pesto pizza night before last.  I used a combination of feta cheese and mozzarella.  This was the first year that I planted basil... just two plants, but they've been *very* productive.  I can harvest a fews cups every week or two.

[stupidhaiku]

I've never made pesto before, so was talking about it to some folks today (my basil plants are getting a bit too prolific), and it was actually recommended to me to use sunflower seeds in place of pine nuts for pesto (was planning on walnuts).  Any thoughts? 

[JConk007]

No idea I am a pesto virgin too! I can say  now after trying that S/D recipe it was great! Basil still growing like crazy and I realize I donrt even know what type ? it is. Norma you do have alot of garlic for those 2 cups of Basil but hey ya never know?
SD I used grande cheese and pesto recipe, that was it! Cmae out really good I did wed. 10 pies for my tennis club and 1 was pesto goat sundried tomatoes ,. wish I snapped a pic it was great and did not last more than like 1 min! on the table
Thanks all
John

[norma427]

John,
I really like garlic, but for some people my recipe may be too much garlic. 
I have never tasted a pizza made in a brick oven.  Your oven looks great! 
Another idea for fresh basil is to make Bruschetta.  I use 1 French baguette or Italian bread.  I want to try and make my own Italian bread soon.
The recipe for the Tomato and Basil for the Bruschetta I have if anyone is interested is.
about 7 plum tomatoes
3 cloves garlic (or to taste)
1 Tablespoon extra virgin olive oil
1 teaspoon (your favorite balsamic vinegar)
8 fresh basil leaves
Kosher salt
Fresh ground pepper
I use a food processor, but it can be done by hand.
Cut French baguette or Italian bread into slices
cut whole garlic in half and rub over one side of bread
brush with extra olive oil. Put the olive oil side down in a 450 degree oven
toast until golden brown
You can directly put tomato, garlic and basil mixture on bread after baking or let each person put their own on.  Should be served warm.
Norma

[JConk007]

Yes Norma the WFO does ad a great taste !I also made the brushetta for the same night came out great, thats a more resonable amount of garlic in that recipe 3 cloves 7 tomatoes    While we are at it I also make a great guacamole I will post that next time it mexican night scrumpious.

[norma427]

John,
If you don't mind me asking, what kind of recipe did you use for the dough part of brushetta?   
That really sounds good, too the Mexican night!  I used to have a market stand that I sold Mexican Pizzas with fresh salsa.  Then I had a Salsa stand, too.  If anyone is interested I could give them the salsa recipe.  I made all kinds of salsa.  I don't personally like really hot salsa, but many people do. 
Norma

[JConk007]

Honestly Norma,  I bought the Bread (Buagettes)at the local bakery only made the Bruschetta topping
I am wanting to try bread in the WFO but cant find the time yet.

[Bill/SFNM]

I love the pesto recipe of Marcella Hazan. She is strict in a charming way about maintaining the purity of the Genoese tradition. I made some up today for my entry in this month's challenge (theme - Green). See that thread for a photo of the pie. Here is a photo of the pesto, ground by hand in the mortar using basil from my garden and sweet, local pine nuts.