Jamie Oliver

forum: Food & Drink

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#1 Mon 29 Jan 07 8:40pm

wazzle

Member
Occupation shop manager
From oxfordshire
Member since Mon 29 Jan 07

pesto

i need to no how to make fresh tomato pesto for taglatelli?? ne 1 help??? help

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#2 Thu 22 Feb 07 1:11pm

Rome

Member
Member since Tue 20 Feb 07

Re: pesto

Hope it's not too late!



Genovese Pesto

4 small bunches of clean basil leaves
a pinch of salt
2 large garlic cloves, peeled
3 tablespoons freshly grated Pecorino Sardo
3 tablespoons freshly grated Parmigiano Reggiano
1 tablespoon of pine kernels
(1 tablespoon of walnuts - optional)
1 cup extra-virgin olive oil

Place the basil leaves, salt, and garlic in a mortar, and combine the ingredients with a rotating motion of the pestle (this is so the basil leaves tear gentlyand conserve their flavour). When the leaves have started to release a bright green liquid it is time to add and gently crush the pine kernels (and walnuts). Now fold in the cheeses with a wooden spatula. Slowly pour in the oil, stirring continuously until the mixture is creamy.

All of the ingredients should be at room temperature when used and the whole procedure should be completed as soon as possible to avoid oxidation.

Serve with fresh pasta. 

Enjoy tongue

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#3 Thu 22 Feb 07 2:33pm

tommy20

Member
Occupation cook
From Spaghetti House ,Bucharest
Member since Sun 18 Feb 07

Re: pesto

hi there
I didn't know the recipe cause I use an imported sugo from Italy. Pesto alla Genovese.
thanks for asking (wazzle) and for answering (rome)
this is a great site
plus there are original recipes
cool mrgreen  thumbsup

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#4 Thu 22 Feb 07 2:48pm

Rome

Member
Member since Tue 20 Feb 07

Re: pesto

You're welcome Tommy20 ! smile

For Wazzle: I've actually never heard of Tomato pesto.
Pesto is pesto! Where did you eat a tomato version?

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#5 Fri 23 Feb 07 2:57am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: pesto

Sometimes sun dried tomatoes are made into a paste which is like pesto with no basil. But it normally uses sun dried tomatoes rather than fresh. Do you mean a fresh tomato pasta sauce?

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#6 Fri 23 Feb 07 7:15am

WaiferThinMint

Member
Occupation Student, Chef on the side
From Philadelphia, PA, USA
Member since Tue 22 Jun 04

Re: pesto

Did you mean 'fresh' as in not out of a jar?  Because I have never heard of a tomato pesto made with fresh ones, only with the sundried  variety.  That said, here's my take on it:

Sundried Tomato Pesto:

4 oz (by weight, about 1 1/2 cups) sundried tomatoes
Water/White wine to soak
1 clove garlic
4-5 leaves of basil
Pecorinno Romano, to taste (parmasean works as well)
Pine nuts, 2 tbsp
Olive Oil (the good stuff)
Salt
Pepper
1/4 tennis ball sized red onion

In M&P, or Food Processor, combine garlic, onion (this can be cooked down if you want to remove the raw onion flavor, and to bring on Maillard), salt and pepper.  Pound into a paste.  Meanwhile, soak the tomatoes in your chosen liquid (about 10 minutes) to rehydrate them.  Add soaked tomatoes and basil to M&P and bash until almost fully integrated.  Add pine nuts to bind, then stir in olive oil and cheese to taste.

Perhaps not the most authentic one out there, but it is darn tasty tossed through wide noodles (or on toast for that matter)

Hope it helps, WTM

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#7 Fri 23 Feb 07 1:31pm

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: pesto

That's another way at looking at the word "fresh", good thinking minty.

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#8 Fri 23 Feb 07 4:45pm

Rome

Member
Member since Tue 20 Feb 07

Re: pesto

Ok, I've just found out that tomato pesto is actually known as "Pesto alla Siciliana"; that's where it originates from, Sicily. Personally, I'd never come across it before  whistle
Here's a link that might interest someone:
http://en.wikipedia.org/wiki/Pesto

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