Northwest Fishing Reports

Well ...As if there wasnt enough going on in my pantry and canning world.To make things even more difficult is the making and freezing of fresh made pesto.So now this weekend when I return from fishing Pesto time.
You will need 2-5 lbs fresh basil,1-3 lbs of fresh parsley,lots of freshly peeled garlic,(stronger the better )1 bag of pine nuts,(Like a Costco size bag) Olive oil,fresh grated parmessan cheese,salt,pepper.
I start by washing all the fresh greens up and let them sit in collanders draining.I fix my Cuisinart with metal blades then add basil and parsley,While this is churning down I add olive oil,pine nuts,and the rest of the ingredients.Garlic? about 1 full bulb peeled each batch.The ammounts will depend on what your preferences are.Each batch i put in a large bowl then mix well at the end.This will make it more uniformed in flavor.I then put in freezer containers and freeze.It'll last a year ifin you dont eat it all before.
Pesto is great smeared on chickens fish,and all meats.The olive oil is great with the drier fish also.Pesto is great in pasta salads and with veggies also.
I try to get a pastey cosistency in my finnished product.I dont like it too juicy and runny.

do you have to use the pine nuts? can you use tahini instead ? dont like pine nuts.





:viking:

Great recipe rac....i know i'll give it a try.

thanks

Yes I grow my own but I put up alot.I do probably over a dozen pints so i do buy some from a produce wholesaler.Its about 4.00 a pound which is good for good fresh Yakama Valley basil.Tahini would be too different Its not the flavor combo I would want.I use pine nuts just because its an old recipe I've used for years.Family traditions.HeheheI make some with cheese most with out.As we get older the foods we used to love now give me pains.The most unfortunate thing besides Diabetes for me is that Lactose Intolerance.Oh well.Plus my parents keep very kosher and dont like my Piccorini Parmesan in the pesto.
When I thaw out the pesto I usually re- garlic/and re-cheese it then.Its funny you mention Basil pesto.Most people only associate Pesto w/ Basil.There are many forms of pestos using other herbs.Pesto is mainly an herbal paste.I ve used Purple basil but after processing it turned a funky blackish color that I did not like.I 've used Rosemary but that was a combination of too many flavors .To me the Basil Pesto works best for how I eat it.
I take my boneless skinless chicken breast or thighs in a baking dish.I add some fingerling or Yukon Gold potatoes and a sliced onion with carrots or shrooms .I them smear it all with pesto,a lil white wine in the baking dish bake 1 hour at 350 and Voila..."Polo Racfish"hehehe

thanks for the nut tip toni i will try that next time. and pollo racfish is on the menu for next week.




:viking:

Here I am 3 weeks later and finally made pesto.I put up 5 pints and 4 half pints.Mine was 2 parts basil to 1 part parsley.Added garlic salt and pepper with pine nuts.No cheese this time.Also added olive oil to my concoction.Then I put it in Glad Containers and froze it.Just 1 more project done for the summer.
I purchased my Basil from Carpinitos in Kent.Man they have great produce they grow on their farms.They are on Central Ave in Kent right across from the HOJO hotel.