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Old 12-26-2009, 05:56 PM   #1
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How do you make Pesto?

Can anyone tell me how to make your own Pesto? Is it possible to make it without the cheese and without the garlic?

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Old 12-26-2009, 06:11 PM   #2
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Re: How do you make Pesto?

Never heard of it without the parmesan cheese, I think you could skip the garlic if you do not like garlic. I use basil, pine nuts, parmesan cheese, garlic and olive oil.
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Old 12-27-2009, 07:33 PM   #3
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Re: How do you make Pesto?

You can also use walnuts instead of pine nuts. If there is an allergy to cheese there are alternatives to Parmesan cheese. Some of them include sesame seeds and spices...they are tasty!
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Old 12-27-2009, 09:52 PM   #4
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Re: How do you make Pesto?

I do mine without parm cheese b/c I don't like the consistancy as much with it in. I use basil, EVOO, lemon juice, salt, pepper and lots of garlic (b/c we like it very garlicy). I imagine you could do without the garlic, but i'm sure it would give it a different flavor.
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Old 12-27-2009, 10:41 PM   #5
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Re: How do you make Pesto?

You can definitely do it without the cheese. I tend to do mine like that, especially if I'm making a big batch so I can freeze some. I haven't tried doing it without the garlic, but I don't see why you couldn't. I also second the walnut alternative...so yummy! I'd make sure to toast whichever nuts you're planning on using first, just to heighten the flavor a bit more.
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Old 01-04-2010, 07:32 AM   #6
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Re: How do you make Pesto?

we always do ours without cheese, we just add it when cooking. And you can def leave out the garlic if you prefer as well. You should probably plan for more basil/less oil however since you are removing some of the soilds from the recipe.
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Old 01-04-2010, 01:36 PM   #7
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Re: How do you make Pesto?

I've never made it without garlic (I usually put extra cos we love it!), but this recipe doesnt call for a lot. I always make it without cheese cos I'm allergic to dairy. I know I say you can use walnuts, but because DH is allergic to them, we always use almonds. Walnuts are usually less expensive, & I am pretty sure they'll work. Don't use roasted nuts, though... they'll make it taste off because the roasty flavor just doesn't go. HTH-

Basil Pesto:

2 cups fresh basil leaves, firmly packed
1/2 c. chopped raw walnuts or almonds
2 T. nutritional yeast flakes
1 tsp. light soy or chickpea miso
1/4 tsp. salt
4 to 8 large, peeled garlic cloves (to taste)
1/2 cup walnuts or pine nuts or 1/4 c each almonds and raw cashews
3/4 cup olive oil

Combine all of the ingredients in a food processor or blender, and process until smooth. Store pesto in the refrigerator if you plan to eat it soon, or freeze it; even when frozen, it'll be soft enough that you can dig out chunks of it to warm up for sauce.
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