Comments on: Basil-Walnut Pesto & Thoughts on Food Preservation http://www.nourishingdays.com/2009/07/basil-walnut-pesto-thoughts-on-food-preservation/ Adventures in real food and sustainability. Thu, 09 Feb 2012 00:25:49 +0000 hourly 1 By: Shannon http://www.nourishingdays.com/2009/07/basil-walnut-pesto-thoughts-on-food-preservation/comment-page-1/#comment-2009 Shannon Tue, 21 Jul 2009 09:57:47 +0000 http://www.nourishingdays.com/?p=1851#comment-2009 Alyss - I have done that with pesto as well - with great results. So yummy. Alyss – I have done that with pesto as well – with great results. So yummy.

]]> By: Alyss http://www.nourishingdays.com/2009/07/basil-walnut-pesto-thoughts-on-food-preservation/comment-page-1/#comment-2014 Alyss Sun, 19 Jul 2009 06:20:15 +0000 http://www.nourishingdays.com/?p=1851#comment-2014 I've been making pesto like crazy lately too. I've got a jar of basil pesto and a jar of mixed herb pesto - thyme, oregano, rosemary and basil - in the fridge right now. I used "mixed nuts" for the basil pesto - pepitas, hazelnuts and almonds - and just almonds for my mixed herb pesto. The mixed herb pesto makes the best salad dressing I've had in months. I've been storing the pesto in the fridge with a thin layer of oil over the pesto. It is keeping really well and not taking up more room in my overstuffed freezer. After I use some I just let it sit at room temp and smooth out the top again before I put it back in the fridge. I’ve been making pesto like crazy lately too. I’ve got a jar of basil pesto and a jar of mixed herb pesto – thyme, oregano, rosemary and basil – in the fridge right now. I used “mixed nuts” for the basil pesto – pepitas, hazelnuts and almonds – and just almonds for my mixed herb pesto. The mixed herb pesto makes the best salad dressing I’ve had in months. I’ve been storing the pesto in the fridge with a thin layer of oil over the pesto. It is keeping really well and not taking up more room in my overstuffed freezer. After I use some I just let it sit at room temp and smooth out the top again before I put it back in the fridge.

]]> By: Helen http://www.nourishingdays.com/2009/07/basil-walnut-pesto-thoughts-on-food-preservation/comment-page-1/#comment-2012 Helen Sat, 18 Jul 2009 12:25:50 +0000 http://www.nourishingdays.com/?p=1851#comment-2012 I sometimes add fresh mint when making pesto. Also with the addition of a bit more lemon juice and olive oil, it becomes a salad dressing in our house. I sometimes add fresh mint when making pesto. Also with the addition of a bit more lemon juice and olive oil, it becomes a salad dressing in our house.

]]> By: Mariah http://www.nourishingdays.com/2009/07/basil-walnut-pesto-thoughts-on-food-preservation/comment-page-1/#comment-2011 Mariah Thu, 16 Jul 2009 21:34:07 +0000 http://www.nourishingdays.com/?p=1851#comment-2011 Hello! Just wanted to say I love your blog and I'm totally on board with your ideas about healthy eating. This is a fairly new journey for me, however. I'm working on losing a large amount of weight but I'm struggling with what I can only call addictions...sugar and caffeine mainly. Any thoughts on dealing with those things? Cold turkey? (Yikes!!) Thanks for a great blog! Hello! Just wanted to say I love your blog and I’m totally on board with your ideas about healthy eating. This is a fairly new journey for me, however. I’m working on losing a large amount of weight but I’m struggling with what I can only call addictions…sugar and caffeine mainly. Any thoughts on dealing with those things? Cold turkey? (Yikes!!) Thanks for a great blog!

]]> By: Cardamom http://www.nourishingdays.com/2009/07/basil-walnut-pesto-thoughts-on-food-preservation/comment-page-1/#comment-2010 Cardamom Thu, 16 Jul 2009 20:55:21 +0000 http://www.nourishingdays.com/?p=1851#comment-2010 Drying - love it. We have an Excalibur dehydrator and I just made 2 gallons of soaked granola in it today. Lacto-fermentation - discovered it a few months ago when I finally got my copy of Nourishing Traditions. Have made and LOVE the sauerkraut, cortido, and just made a second batch of the ketchup - my children like it better than store-bought and eat less of it. :-) Drying – love it. We have an Excalibur dehydrator and I just made 2 gallons of soaked granola in it today. Lacto-fermentation – discovered it a few months ago when I finally got my copy of Nourishing Traditions. Have made and LOVE the sauerkraut, cortido, and just made a second batch of the ketchup – my children like it better than store-bought and eat less of it. :-)

]]> By: Amy http://www.nourishingdays.com/2009/07/basil-walnut-pesto-thoughts-on-food-preservation/comment-page-1/#comment-2013 Amy Thu, 16 Jul 2009 20:16:50 +0000 http://www.nourishingdays.com/?p=1851#comment-2013 Pesto's great! I love that you can use all greens to make it: cilantro, parsley, kale, chard, spinach and of course, basil. Same goes for the nuts/seeds to accompany. Very much looking forward to your info on fermentation. Pesto’s great! I love that you can use all greens to make it: cilantro, parsley, kale, chard, spinach and of course, basil. Same goes for the nuts/seeds to accompany.

Very much looking forward to your info on fermentation.

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