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Douglas Spencer

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Pesto, pesto, pesto. [Nov. 25th, 2006|08:02 pm]
Douglas Spencer
Just the right amount of pasta. Just the right amount of mushrooms. The right amount of olive oil, of garlic, of toasted and crushed pine nuts.

Bit of a cock-up on the basil front. Now I have herb-flavoured burps.

Still, green food is supposed to be good for you, right?

[User Picture]From: frostfox
2006-11-25 08:12 pm (UTC)
No such thing as Too Much Basil

FF (who had half a bag of the stuff with smoked salmon fordinner. Burp)
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[User Picture]From: dougs
2006-11-25 08:39 pm (UTC)
I think I got away with it.
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[User Picture]From: watervole
2006-11-25 08:54 pm (UTC)
Sounds delicious! (and healthy)

What's the recipe?
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[User Picture]From: dougs
2006-11-25 09:07 pm (UTC)
Umm ... Get basil, chop it up really finely.
Get pine nuts, toast them (in this case, by dry-roasting them in a wok) and then crush them. Crush some garlic. Put it all together with some olive oil until it's about the right consistency. Let it sit and think about it for a while. This mixture is called "pesto", and you can make it with all manner of idiosyncratic ingredients -- I could have thrown in some tomato puree, or some fimely chopped olives, or whatever else seems like a good idea at the time. If I'd thought about it, I'd have put all the dry ingredients into one of those chopping/mixing machines -- I have two or three which I never use.

Get some pasta. Cook it. In this case it's wholewheat fusili, which is the twisty one.

Get some mushrooms and cut them up. Cook them in some butter. Do it slowly so that you end up with it quite wet.

Drain the pasta. Leave it in the pan. Drain the goo off the mushroom/butter pan onto the pasta, and shake it about so that it all ends up coated. Throw the pesto in, and stir it about so that it's evenly smeared all over the pasta, and then throw the mushrooms in and give it another mix. Throw it into a bowl and then go and sit in front of the telly with a fork.

I could have put little lumps of bacon in with the mushrooms, which can work well.

I dont keep track of quantities when I cook, so it's usually a little haphazard -- there's a lot of "add X until it looks right", or "use however much of Y as you happen to have available". This gives unpredictable results.
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[User Picture]From: watervole
2006-11-29 07:29 pm (UTC)
I am trying it with cooked dried chestnuts instead of pasta (I had them in the cupboard and they looked at me) and not nearly as much basil as I would like (Co-op was out, so all I had was the plant on the kitchen windowsill). Tasting takes place when Richard gets back, though I sampled to be sure...
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[User Picture]From: wouldyoueva
2006-11-25 10:32 pm (UTC)
Still, green food is supposed to be good for you, right?

Not if it's meat. You should be safe.
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