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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-08-2010, 01:51 AM   #1
Moose
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Smile Penne with Homemade Pesto, Mushrooms, Grilled Aspargus, & Sun Dried Tomatoes

The missus was in the mood to make some homemade pesto from scratch tonight. Who am I to argue with that, when all I have to do is grill some asparagus spears?

After the pesto was made, we sauteed some sun dried tomatoes and mushrooms. When the pasta was finished cooking, we put it in a large non-stick pan and tossed it with the grilled asparagus, sun dried tomatoes, and mushrooms and let it cook for a minnute over medium heat.

Here it is served, with freshly grated parmesan and fresh ground black pepper:

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Unread 06-08-2010, 02:47 AM   #2
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that looks great....I don't suppose you would be able to get your wife
to share her Pesto recipe?
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Unread 06-08-2010, 02:54 AM   #3
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Wow that looks amazing. Great pic!
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Unread 06-08-2010, 03:47 AM   #4
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Quote:
Originally Posted by Grillman View Post
that looks great....I don't suppose you would be able to get your wife
to share her Pesto recipe?
I'll second that motion! Looks great.
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Unread 06-08-2010, 03:58 AM   #5
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I'd hit that! Looks great.

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Unread 06-08-2010, 05:39 AM   #6
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Looks GREAT, the grilled asparagus was used to make the pesto sauce?
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Unread 06-08-2010, 08:16 AM   #7
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Nothing beats (homemade) pesto.
Made my own 2 times,I don't have the recipe but I do know the ingredients.

-lots of basil
-pinenuts
-garlic
-pecorino or parmesan
-olive oil
-salt
-pepper


These are the only ingredients you need if I'm correct.
I use the morter & pestle to grind all of it,I believe this way the juices and oils will extract more from the ingredients and blend better together.
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Unread 06-08-2010, 10:24 AM   #8
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Great looking bowl of pasta. I always freeform my pestos using the ingredients Phu pu up but with lemon and lemon zest as well.

Like I told Phu, if you have some leftovers we can bake it into the Timpano to make it a grilled dish.
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Unread 06-08-2010, 10:38 AM   #9
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Quote:
Originally Posted by SmokeJumper View Post
Great looking bowl of pasta. I always freeform my pestos using the ingredients Phu pu up but with lemon and lemon zest as well.

Like I told Phu, if you have some leftovers we can bake it into the Timpano to make it a grilled dish.

I use lemon and/or zest almost as much as I use salt.
Never tried to add some oPh that to my pesto but I've made it only 2 times as I said...
The way I make the pesto is alla Genovese (that's what it's called I believe).

I need to get some Masterclasses Phrom you Phor sure iPh I want to make a Timpano!
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Unread 06-08-2010, 11:25 AM   #10
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Quote:
Originally Posted by Grillman View Post
that looks great....I don't suppose you would be able to get your wife
to share her Pesto recipe?
Here you go, Kerry:

Moose's Fresh Pesto

Makes about 1.5 cups

* 2 cups firmly packed basil leaves
* 3/4 cup Parmesan cheese (grated)
* 3/4 cup extra virgin olive oil
* 4 garlic cloves
* 1/3 cup pine nuts

1. Combine all ingredients in blender or food processor & cover.

2. Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

This actually freezes really well. We make extra, then pour it into a square pan. Once it freezes, take it out of the pan and wrap in plastic wrap, then place in a ziplock bag. When we need some pesto, we slice off however much we need and let it thaw.
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Unread 06-08-2010, 11:30 AM   #11
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Quote:
Originally Posted by Moose View Post
This actually freezes really well. We make extra, then pour it into a square pan. Once it freezes, take it out of the pan and wrap in plastic wrap, then place in a ziplock bag. When we need some pesto, we slice off however much we need and let it thaw.

Great tip Moose!
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Unread 06-08-2010, 12:03 PM   #12
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Quote:
Originally Posted by bobsuosso View Post
Looks GREAT, the grilled asparagus was used to make the pesto sauce?
No, we added the grilled asparagus, mushrooms, and sundried tomatoes to the pasta and pesto when we tossed it.
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Unread 06-08-2010, 03:33 PM   #13
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Thanks Moose.

I will be making this very soon.
By the way...do you toast the Pine Nuts first?

If not; it really intensifies their flavor.
Just be sure to let them cool down before you eat any;
otherwise you may get burned.
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Unread 06-08-2010, 03:39 PM   #14
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That looks delicious Moose. I'm not so much interested in the pesto as how you got that bowl to levitate! Dang, I want some levitating dishes! That's an absolutely beautiful picture.
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Unread 06-10-2010, 01:20 PM   #15
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This actually freezes really well. We make extra, then pour it into a square pan. Once it freezes, take it out of the pan and wrap in plastic wrap, then place in a ziplock bag. When we need some pesto, we slice off however much we need and let it thaw.[/QUOTE]

If you fill an ice cube tray, after it hardens you will have nice little blocks to wrap with plastic wrap to use as needed
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